Chole Masala/ Chickpea Gravy

Chole gravy is also known as chick pea in tomato gravy and it is a common side dish in the state of Punjab and it is usually served with Batura. Garbanzo beans/ Kabuli channa/ white chick peas belong to the pea family. Chick peas are very good source of proteins as well as minerals such as iron, copper, zinc and magnesium. As a good source of fiber Chick peas help low cholesterol and improve blood sugar level. This makes them a great food especially for diabetics and insulin resistant individual.

Ingredients
White Kabuli Channa - 2 cups
Tomato - 6
Ginger - 2 inch
Green chillies - 1
Turmeric - 2 pinch
Cilantro (coriander) - 1 tbs finely chopped
Cumin seeds - 1 tsp
Hing/Asafoetida - a pinch
Garam Masala - a pinch
salt to taste
oil

Masala
Coriander seeds- 1 1/2 tbs
Cumin seeds - 1 1/2 tsp
Amchur powder - 2 pinch
Mace - 2
Pepper corns - 1 tsp
Cardamom - 2
Cloves - 3
Cinnamon - 1 inch
Anardhana powder - 3 pinch
Red Chillies - 2
Bay leaf - 1

Method

Soak the white Kabuli Channa for 10 hours, with little * soda bi carbonate *,  green chillies slit in length wise, turmeric and cook it in the pressure cooker with enough water for nearly 20 mins.

Blend tomatoes and Ginger together in a blender. Keep aside
Dry roast the masala ingredients and powder them in a blender. Set aside.

Heat oil in a pan, add cumin seeds when it splutters, add hing immediately followed by tomato paste. cook it for 5 mins then add the ground masala, salt. Mix well and turn the flame on low to medium heat and after 10 mins/ until thickened.

Open the pressure cooker and smash few chickpeas, now add the chick pea in the pan and give a mix. Add a pinch of garam masala. Boil till the thick gravy enough to serve. Just before turn off the heat, stir in finely chopped fresh cilantro.

Note: You can also avoid sodium bi carbonate. Keep the remaining leftover refrigerated. This curry taste very good the next day.