Choley/ Chickpeas gravy

Serves 3- 4

Ingredients:

Chana/chickpeas – 2 cups (soaked overnight)
Cumin seeds – ½ tsp
Cloves - 3
Onion – ½ large, chopped
Ginger Garlic paste – 1 tsp
Tomato – 1, chopped
Green Chilli – 1, slit
Tumeric powder – ¼ tsp
Chili powder – ¼ tsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Chaat masala – ½ tsp
Corn flour – 1 tsp in 3 tsp water (optional)
Coriander leaves – ¼ cup
Water – 3 cups
Salt to taste
Oil

Method:

Soak the chana/chickpeas overnight. Now pressure cook the chana for about 6 to 7 whistles or till cooked and let the pressure go out automatically. In the meantime, chop the onion and tomatoes. Now in a deep bottom pan, add oil, once hot add jeera and cloves, after it splutters add chopped onions and green chilli and sauté till onions become translucent, now add the ginger garlic paste and sauté till onions become brown, add all the masalas (turmeric, chilli, cumin, chaat masala, garam masala), in case the onions get stuck sprinkle some water and mix it all well for 2 min. Now add the chopped tomatoes and sauté till they become mushy. Now add the chana (do not mix the water the chana was cooked in) and mix, add fresh water and mix let it come to a boil. In case you want a thicker gravy you can add the corn flour (mix 1 tsp corn flour with 3 tsp of water) and stir in continuously, smash some channa with the back of a spoon. Add salt to taste. Once you get your desired gravy consistency add the chopped coriander leaves. Serve hot with chapatti.

Enjoy!

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