Spicy Chickpea Curry/Choley Masala

This Chickpea Curry is easy, hearty and filling dish with full of spicy curry flavor without making it too spicy served as a wholesome meal with simple Indian flat bread for lunch or dinner. It’s easy to prepare with simple pantry ingredients. Chickpeas is a great source of plant protein, fiber,vitamin and iron. I like preparing the beans at home. It's time consuming but it's worth the effort. I soak overnight and boil it in a pressure cooker until 2-3 whistles instead of boiling in a pan that takes way longer time to cook. 

Boiled chickpeas with onion, ginger, garlic, tomato and roasted aromatic spices make a thick sauce. It comes together so perfect and delicious to savor as is with some salad. This is vegan, flavorsome and very satisfying dish. Serve with either rice or flat bread. This dish is very famous in North India and it pairs with Bhatura, a type of leavened fried bread. Instant Bhatura recipe is coming up next. 

Ingredients~

2 cups chick peas

1 cup diced potato

1/4 cup oil 

1 bay leaf

1 1-inch cinnamon stick

1 tsp turmeric powder

1/2 tsp paprika

1/2 tsp amchur/dry mango powder

1 tsp salt or to taste

1 cup onions, chopped

1 cup tomatoes, chopped

1 tsp ginger paste

1 tsp garlic paste

2  green chilies, slightly slit

2 cups water

A few handful of cilantro leaves

Some red onion slices

To dry roast~

1/2 tsp coriander seeds

1/2 tsp cumin seeds

2 loves 

3 green cardamom 

1 small black cardamom

1 tiny cinnamon stick 

1 dry chili

Method~

Dry roast spices till light brown and let it cool completely, then grind to a smooth powder. Soak chickpeas with 4 cups of water for at least 6 hours.  Pressure cook the soaked chickpeas with with 2 cups of water, 1/2 tsp salt and 1/8 tsp turmeric over high heat until 2-3 whistles. Let pressure release naturally. 

Heat oil in a medium pan over high heat. Add bay leaf, cinnamon stick and immediately add diced potatoes. Sprinkle little salt and turmeric. Saute for a couple of minutes. Then add in chopped onion and keep sauteing till the onions get slightly soft. Add ginger-garlic paste, chopped tomato and cook till the tomatoes are mushy. Add the cooked chickpeas, green chilies and saute over high heat for a few minutes. Add reaming water, salt, turmeric, paprika, mango powder and roasted spice. Stir well and cook for about 10 minutes. Add more water as desired. Have a taste test and adjust salt and tanginess and spiciness as per taste. Remove from heat and garnish with cilantro and red onion. Serve with any type of Indian bread or rice and a salad on the side.

Happy Cooking!