Nutritious chickpeas simmered in an aromatic onion-tomato reduction with roasted cumin, amchur (mango powder), and fresh cilantro.
Ingredients
2 cans (15 oz) chickpeas
1 large onion finely chopped
2 ripe tomatoes pureed
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp amchur powder
Instructions
Heat oil in a heavy pot; crackle cumin seeds and whole black cardamom until fragrant.
Add finely chopped onions and sauté until translucent and golden.
Add minced ginger, garlic, green chilies, and tomato puree, cooking until oil separates.
Stir in chana masala spice blend, boiled chickpeas (chhole), and simmering chickpea cooking broth.
Lightly mash a handful of chickpeas with ladle to thicken gravy, simmering for 15 minutes; finish with kasuri methi.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Heat oil in a heavy pot; crackle cumin seeds and whole black cardamom until fragrant.
Add finely chopped onions and sauté until translucent and golden.
Add minced ginger, garlic, green chilies, and tomato puree, cooking until oil separates.
Stir in chana masala spice blend, boiled chickpeas (chhole), and simmering chickpea cooking broth.
Lightly mash a handful of chickpeas with ladle to thicken gravy, simmering for 15 minutes; finish with kasuri methi.
