Chole Masala

This is the common recipe of Chole masala, which comes typically from the North Indian cuisine.
It forms an excellent combination with Baturas known as Chole-Batura and even with Pooris. It goes well also with rice or rotis.
I have a slight variation to the preparation style of Chole. Usually kabuli chana is pressure cooked and then added to the gravy mix. I have a little faster version of this. Usually I prepare the gravy mix in the steel pressure cooker and then add the kabuli chana and then pressure cook it. This of coarse makes it not only faster but also more delicious as the kabuli chana is cooked with all the masala.

Ingredients:
Kabuli Chana/ chickpeas -   1cup
2 onions - finely chopped
1 tomato - finely chopped
Chole Masala - 1 tablespoon
Red chili powder - 1 teaspoon
Coriander leaves - finely chopped
Ginger-Garlic paste - 1 teaspoon
Salt
Water
Oil

Procedure:
1. Soak the Kabuli chana overnight for at least 8 hours.
2. In a steel pressure cooker, add oil, Next add the chopped onions and a pinch of salt and sauté it till it turns golden brown
3. Next add the ginger garlic paste, and sauté for 1 minute
4. Add the chole masala and chilli powder.

5. Next add the chopped tomatoes and sauté well.
6. Next add the soaked kabuli chana.
7. Add 2 cups of water and pressure cook it for around 10-12 whistles.
8. Once the cooker cools down, garnish it with chopped coriander leaves.

The delicious Chole Masala is ready.
Serve it hot with either Baturas or Pooris.