- 1 cup chickpeas ( kabuli chana)
- 1 tea bag
- 4-5 tbsp ginger paste
- 4tbsp oil
- 3 onions chopped
- 4 tsp garlic, finely crushed
- 3 green chilies,
- 3 tomatoes chopped
- 3 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp turmeric powder
- 1 1tsp red chili powder
- Salt as per taste
- 2 tsp garam masala
- finely chopped coriander leaves
Preparation
- Soak Chole in water overnight or for about 8 hr.
- Cook the chole with salt and enough water in the cooker for about 30 minutes or till fully done.
- Reserve 1 cup of water and drain the excess water.
- Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Stir for 5 minutes and then put tomatoes, coriander, cumin, turmeric and chili powder and cook until the oil separates.
- Add chole, the reserved water, salt and
- When the liquid has been absorbed by chole add garam masala
- Serve pindi chana sprinkled with the remaining garam masala, coriander leaves
