By Krati Purwar
August 19, 2024
If you have boiled chickpeas in the refrigerator, you can prepare chole ki sabzi in no time and serve your guests. You can pair it with kulcha, roti, paratha, puri, and rice and serve it with pickled onion, fried green chillies, and salad.
2 cups of tea broth 2 cups boiled chickpeas 1.5 chopped onion 2 chopped tomatoes 1 tsp cumin seeds 1 bay leaf 1-inch cinnamon 1 tbsp ginger-garlic paste 1-star anise 1 tsp turmeric & pepper powder 1 tsp chilli & amchur powder 1.5 tsp coriander powder 2 tsp kasuri methi 2 tbsp oil Salt to taste 2 tbsp chopped coriander leaves 1 tsp garam masala
Boil two cups of water with black tea leaves and whole spices. Strain it and keep black water aside.
In a heavy bottom kadhai, add oil or butter. Saute cumin seeds, turmeric, ginger garlic paste, and onion.
Once onions are brown, add finely chopped tomatoes and salt to taste. Cover the lid.
As tomatoes turn mushy, add all the spices, except garam masala and kasuri methi.
As soon as the gravy releases oil, add boiled chickpeas and water. Add more water if needed.
Once the mixture comes to a boil, top it with garam masala, kasuri methi, and coriander leaves. Serve chole hot.