Chole Dry

How to Prepare

1. Heat 10 tablespoons of oil in a large pan or kadhai over medium heat.
2. Add 5 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 5 finely chopped onions and sauté until golden brown (about 8-10 minutes).
4. Add 5 tablespoons of ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. Add 10 chopped tomatoes (or tomato puree) and cook until the mixture becomes mushy and oil starts separating (about 10 minutes).
6. Add 5 teaspoons of turmeric powder
7. 10 teaspoons of red chili powder
8. 10 teaspoons of coriander powder
9. 5 teaspoons of cumin powder, and 5 teaspoons of garam masala. Mix well and cook for 2-3 minutes.
10. Add the cooked chickpeas (chole) to the masala. Mix thoroughly to coat the chickpeas with the spices.
11. Add salt to taste and 2-3 cups of water (adjust for desired consistency, though this is a dry sabzi, so keep it minimal).
12. Simmer for 15-20 minutes on low heat, stirring occasionally, to allow the flavors to meld.
13. Garnish with 1 cup of chopped coriander leaves and serve hot with bhature, puri, or rice.