Forget about frying onions. It ruins the nice authentic "chhole" or Indian Chickpeas taste. I was floored with how GOOD this tasted! And I got an AWESOME complement for it too!
3 cup cooked chhole/chick peas/garbanzo beans
1 tsp whole cumin seeds
3-4 cloves garlic minced
1 inch ginger minced
1 dried red chilli
1 tsp whole garam masala (2 cardamom pods, 1 small stick cinnamon, 2 cloves, 2 whole peppercorns)
1 tsp garam masala powder
2 tbsp MDH chana masala powder OR 2tsp cumin powder + 1tsp coriander powder
1 tsp turmeric
2 large tomatoes
2 tbsp oil
1/2 to 1 cup water
1. Heat oil on medium heat. Add cumin seeds, garlic, ginger, whole garam masala, dried red chilli. Let it sizzle.
2. Add tomatoes, haldi, garam masala powder and haldi powder. Cover and cook till tomatoes are cooked and reduced to a thick gravy.
3. Add chick peas, salt. Stir well. Add 1/2 - 1 cup water. Cover and cook for 20 minutes.
4. Once it's all cooked, Mash the chick peas in the pot with a potato masher or the back of your spoon to make the sauce thick.
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