White chickpeas / garbanzo beans - 1 1/2 cup
Tomato paste - 2 tbsps
Onions ( chopped ) - 3/4 cup
Ginger garlic paste - 3 to 4 tsps
Turmeric powder - 1/2 tsp
Cloves - 3 to 4
Cinnamon - little
Red chilly powder - As per taste
Roasted Cumin seeds powder - 1 tbsp
Roasted Coriander seeds powder - 2 tbsp
Chole masala - 2 to 3 tsps
Coriander leaves - chopped, for garnishing
Oil - 2 tsp
Salt - to taste
Soak the chickpeas overnight/ 5-6 hrs and cook in pressure cooker for two whistles
Heat oil in a pan,add ginger- garlic paste and sauté until it turns light brown.
Add the cloves and cinnamon and stir for a while. Now add the onions and stir until it turns transparent.
Add the tomato paste and cook until the raw smell of tomato is gone.
Mix the turmeric, red chilly, jeera, coriander powder, chole masala along with a little salt and leave covered on low flame for a minute.Add more oil at this time if dry.
Add the chickpeas along with the water and continue to cook covered. Simmer for a while until the gravy blends with the beans.
Garnish with chopped coriander leaves.