- Chickpeas: 3 cups (soaked 6-8 hrs / overnight)
- Potato: 1 medium (boiled & diced)
- Oil: 2 tbsp
- Onion: 1 large (roughly chopped
- Garlic: 2 cloves
- Green Chili: 1 (optional)
- Ginger: 1 inch
- Cilantro: 1 handful (finely chopped)
- Ghee: 1 tsp
- Tomato: 1 medium (cubed)
- Green Chili: 3-4 (split in half)
- Cumin Seeds: 1 tsp
- Bay Leaves: 2
- Turmeric Powder: 2 tsp
- Coriander Powder: 3 tsp
- Garam Masala: 1 tsp
- Red Chili Powder: 1 tsp (optional)
- Choley Masala: 1 tsp
- Salt (to taste)
- Black tea: 1 tsp
- Green Cardamom: 2
- Mace: 1 inch
- Whole Black Pepper: 8 – 10
Step-1: Soak chickpeas for 6-8 hours or overnight for better results. To boil the soaked chickpeas, add 3 cups of water and 1/2 tsp salt and spice bundle in a pressure cooker. After 4-5 whistles on high flame, bring the flame down and let it cook for the next 10-12 mins. Once done keep it aside and let it cool down. After opening the pressure cooking, remove the spice bundle and keep the boiled chana/chickpeas aside.
Step-2: Put roughly chopped onion, garlic, green chili, and ginger in a grinder and make a smooth paste.
Step-3: Add oil in a pan, once heated add cumin seeds, bay leaf. After a few seconds, add the onion paste to the pan. Keep stirring and add the dry spices like turmeric powder, coriander powder, garam masala, and red chili powder (optional). After 4-5 mins add choley / chana masala and keep stirring for another 3-4 mins. Once the oil is released from the masala, add boiled chickpeas/chana to the pan, add 1 cup water and salt to taste.
Cover the pan and let it boil and bring down the flame to low and cook for another 5 mins.
Tempering / Tadka
In a pan, add ghee / clarified butter. Let the ghee melted and add the split green chili. After 1-2 min, add the cubed tomatoes and cook for 1-2 mins.
Once ready, add tempering / tadka to cooked choley and add sprinkle the finely chopped cilantro and the dish is ready to serve. It can be complemented with rice/chapati/bread/naan etc.