Serving Suggestion:Serve As it is or with Bhature/Poori/Rice along with Achaar (Pickle)
1 Large Wok or Non-stick Pot
Pressure Cooker – For Boiling Chole
3 Cups Uncooked Garbanzo Beans – (Chole) – Soak a night before OR for 4-5hrs same day.
3½ Cup Water – For boiling Chole
½ Tsp Baking Soda – (Skip this step if the beans are soaked overnight)
1 Cup Tomatoes – Chopped OR Tomato Paste can be used (2 Tbsp)
4 Tbsp Fresh Coriander – Chopped (Dhania Patti)
2 Tbsp Fresh Ginger – Thinly Sliced
1 Big Green Chili – Deseeded n Thinly Sliced
½ Cup Water – For Making the Masala
4-5 Tbsp for Sauteing
1 Tsp Cumin Seed – (Jeera)
2 Tsp Cumin Powder – (Jeera Powder
2 Tsp Coriander Powder – (Dhania Powder)
1½ Tsp Dry Pomegranate Powder – (Anardana Powder)
Salt – As per taste
Red Chili Powder – As per taste – Optional
In a pressure cooker, add pre-soaked chole, water,1/2 Tsp baking powder and bring to a boil (3-4 Whistles). Keep Aside. (This step can be completely skipped if using store bought boiled-canned Chole/Garbanzo beans)
Heat oil in non-stick at high, add cumin seed and as soon as it starts to pop, add green chili, ginger, tomato and stir everything nicely for 1 min.
Now add cumin powder, coriander powder, pomegranate powder, salt, red chili powder and sauté for 3-4 min, till tomatoes are slightly cooked.
Add Chole/Garbanzo beans (boiled), fresh coriander, stir everything together and cook for 4-5 min.
Now add ½ cup water, reduce heat to the lowest, cover with lid and let it cook for another 3-5 min (Till water is absorbed).
After 3-5min, water would have absorbed, give it a final stir and Serve Hot.