Every hand has do different methods of cooking chole and a different taste......so sharing my method & my taste.
250 gm. chickpeas
2 Big onions
3 medium tomatoes
1 tsp ginger paste
1/2 Tsp garlic paste
10 cloves garlic
2 Green chillis
1/2 Tsp baking soda
1/2 Tsp garam masala
1/4 Tsp turmeric powder
1 Tsp chilli powder
2 Tbs choley masala
1 Tsp coriander powder
1/2 Tsp cumin seeds
1 black cardamom
2 Dry red chilli
4 Black peppercorns
1 Bay leaf
salt to taste
1 tsp amchur powder
1/2 tsp mint powder
1/2 tsp kasuri methi
3-4 Tbsp oil
Grind onion, tomato & green chilli & make a paste.
Wash and soak the chickpeas in enough water overnight.
In a pressure cooker add the chole,water, salt, backing soda & pressure cook for 5-6 whistles or till The chole be soft.
You can check it by pressing a spoon.
Now in a deep pan, add oil. Once the oil becomes hot, add cumin seeds, black cardamom, Dry red chilli, Black peppercorns, Bay leaf, cloves & stir.
Add garlic cloves stir.Add the onion-tomato paste & fry till broun. Now add ginger-garlic paste, Once the raw smell of the ginger-garlic disappears add salt.
In a bowl take 2 tbsp water add garam masala, turmeric powder, chilli powder, choley masala & coriander powder, mix.
Add this paste to pan & Saute for a minute.
Now add the chole with its stock. You can add more water if you want more gravy.
Simmer for 10 minutes on a low flame till the gravy thickens & smooth.Now add the amchur powder, mint powder & kasuri methi.
Switch off the flame.Garnish it with chopped onions and tomato or green chilli.
Serve the chole with bhature or puri.