Chole masala / Chick peas curry is a popular vegetable dish in Indian cuisine. It goes well with poori, chappathi and battura.

Ingredients:

• 1 cup - White Chick peas
• ½ no – Onion (chopped finely)
• ½ no – Tomato (chopped finely)
• 1 tsp - Ginger garlic paste
• 1 ½ tsp - Red chili powder (as needed)
• 1 tsp - Garam masala / Chole masala powder
• ¼ tsp -Turmeric powder
• 2 tbsp - Coriander leaves (chopped finely)
• Salt as needed
• 1 tbsp - Oil /Butter
• 1 tsp – Cumin seeds

For grinding :

• 1 no - Tomato
• 1 no - Onion
• 1 piece - Clove
• 1 no - Cinnamon
• 1 tsp – Fennel seeds
• 2 tbsp -Boiled chick peas [No need to fry]

Preparation method:

1. Wash and soak chickpeas overnight and pressure cook for up to 5 or 6 whistles. keep it aside.
2. Heat oil in a pan, fry all the ingredients given ‘for grinding' except boiled chick peas for few minutes and then grind it to a thick paste along with boiled chick peas and keep it aside.
3. In the same pan with remaining oil /butter, splutter cumin seeds and then add ginger garlic paste fry till raw smell goes. Now add onion along with salt and fry till transparent.
4. Add tomatoes saute for few minutes. Add red chili powder, turmeric powder and garam masala/chole masala powder, mix well and saute until raw smell goes.
5. Now add ground tomato onion paste and fry over low flame for 3 minutes. Add 1 cup water and cooked chick peas to the gravy. Cover with lid and cook for 5-10 mins or until gravy gets desired consistency.
6. Garnish with coriander leaves and serve hot with Chappathi and poori.