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Here’s a simple and delicious recipe for Chole (Chickpea Curry), a popular North Indian dish:

Ingredients:

Chickpeas (Chole) – 1 cup (soaked overnight and boiled) or 2 cans of canned chickpeas
Onion – 1 large, finely chopped optional
Tomatoes – 2 medium, finely chopped
Ginger-garlic paste – 1 tablespoon
Green chilies – 2, slit (optional)
Oil – 2 tablespoons
Cumin seeds – 1 teaspoon
Bay leaves – 2
Black cardamom – 1 (optional)
Cinnamon stick – 1-inch piece
Cloves – 2-3
Ground coriander powder – 1 teaspoon
Ground cumin powder – 1 teaspoon
Red chili powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala – 1 teaspoon
Chole masala – 2 tablespoons (available in stores or homemade)
Salt – to taste
Fresh coriander leaves – for garnish


Instructions:

1. Prepare the chickpeas:

If using dried chickpeas, soak them in water overnight, then cook them in a pressure cooker or pot until soft. Alternatively, you can use canned chickpeas, drain and rinse them.

2. Heat oil in a pan:

Add cumin seeds, bay leaves, black cardamom, cinnamon, and cloves. Sauté for a few seconds until fragrant.

3. Sauté onions:

Add chopped onions and sauté until they turn golden brown.

4. Add ginger-garlic paste:

Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.

5. Add tomatoes and spices:

Add chopped tomatoes and cook until they soften and release oil. Then add ground coriander, cumin powder, red chili powder, turmeric powder, and chole masala. Stir well.

6. Add cooked chickpeas:

Add the boiled chickpeas to the pan and mix well. Add enough water to make the gravy, depending on your preferred consistency.

7. Simmer:

Cover and cook for about 15-20 minutes on low heat to allow the flavors to blend together. If you like a thicker gravy, mash some of the chickpeas while cooking.

8. Final seasoning:

Add salt and garam masala. Stir well and cook for another 5 minutes.

9. Garnish and serve:

Garnish with fresh coriander leaves. Serve hot with rice, naan, or bhature.

Tips:

For an authentic flavor, you can also add a tea bag or a small piece of dried pomegranate peel while boiling the chickpeas to give them a dark color and a smoky flavor.

You can adjust the level of spiciness by increasing or reducing the green chilies and red chili powder.

Enjoy your homemade Chole!