Recipe: Delicious (chhole masala)

(chhole masala).

You can have (chhole masala) using 20 ingredients and 5 steps. Here is how you cook it.

Ingredients of (chhole masala)

1. It's For of sabzi--.
2. It's 1/2 cup of chickpeas ( chhole) little less.
3. Prepare 2 of medium sized onions finely chopped.
4. It's 3 of medium to small sized tomatoes finely chopped.
5. You need 1 tsp of chillies slitted lengthwise.
6. You need 4 tbsp of oil.
7. You need 4 of dry kashmiri red chillies soaked in water.
8. It's to taste of Salt.
9. You need 1/2 tsp of Garam masala.
10. You need 1/2 tsp of kashmiri red chilli powder (if required).
11. Prepare 1/2 tsp of amchur powder or pomegranate powder (only if required).
12. You need For of spice mix--.
13. Prepare 1 of bay leaf.
14. You need 3 of cloves.
15. Prepare 6 of black pepper corns.
16. Prepare 4-5 of unpeeled green cardmemom.
17. You need 1 inch of cinnamon stick.
18. You need 1 and a half tsp of jeera.
19. You need 1 and a half tsp of coriander seeds.
20. Prepare 1 and a half tsp of fennel seeds (saunf).

(chhole masala) step by step

1. Wash and soak chhole over night. Discard water and pressure cook with 250 ml fresh water and 1 tsp salt till maximum 8 whistles on medium heat. They must not get mushy yet soft enough when pressed after cooking. Soak red chillies in water for at least 30 minutes and make paste. Roast spice mix on very slow heat, while continuously stirring, till they leave aroma. Grind into fine paste when they cool down..
2. Prepared onion, tomatoes, ginger and chillies. Heat oil in a pan on medium to low heat. fry onions till they are translucent and tender.add ginger and fry for a minute or till it leaves raw smell. Add tomatoes and a bit of salt(consider the amount added in chickpeas while boiling). Fry till they get tender and oil starts to ooz..
3. Add the green chillies, grinded spice mix, chilli powder, garam masala and the chilli paste. Combine everything well and fry till the mixture gets pulpy, most of the moisture is evaporated and much oil is seen around it (as in pic 3). Stir frequently during the process..
4. Add boiled chick peas along with it's broth. Stir you may add a little more water to adjust consistency.taste the gravy along with chickpeas and adjust salt/ chilli. You may also add amchur powder at this point if required. Cover and simmer on low heat for roughly 8-10 minutes or until you get the right consistency and the oil floats on the top..
5. Serve hot with your favorite lunch.