Chole

छोले

• Time 45 min
• Serves 4
• Made with Satva Garam Masala

Chana soaked overnight, cooked soft, then garam masala stirred in at the end rather than the start so it stays fragrant instead of turning bitter.

Ingredients

• 1 cupkabuli chana, soaked overnight
• 3 cupswater
• 1tea bag (for colour, optional)
• 2onions, finely chopped
• 2tomatoes, pureed
• 1 tbspginger-garlic paste
• 1green chilli, slit
• 3 tbspoil
• 1 tspCumin Seeds
• 2 tspCoriander Powder
• 1 tspChilli Powder
• ½ tspTurmeric
• 1½ tspGaram Masala
• 1 tspamchur
• 1¼ tspsalt
• to finishcoriander leaves, ginger strips, lemon

Method

1. Pressure-cook the chana with the water, salt and tea bag for 5-6 whistles, until very soft. Throw away the tea bag; keep the water.
2. Heat the oil, add the cumin, then the onions. Cook until properly golden brown, about 10 minutes.
3. Add the ginger-garlic paste and chilli for a minute, then the coriander powder, chilli powder and turmeric for 30 seconds.
4. Add the tomato and cook until the oil separates, about 8 minutes.
5. Add the chana with its water and mash a few against the side of the pot. Simmer 15 minutes.
6. Turn off the heat, then stir in the garam masala and amchur and cover for 5 minutes. Finish with coriander, ginger and lemon.

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