Easy One Pot Chole Masala

There are already different chole masala recipes on the blog...but still I wanted to share this one pot chole masala recipe. This one is my favourite on my sick days. My maid is a terrible cook so even if I am not feeling well...I try to cook as much as possible. The magic of this chole masala is in its slow pressure cooking. And also pressure cooking assures that you will have perfectly cooked chickpeas in the end. So...just whizz...away!!!

One Pot Chole Masala

Serves 4-6

Ingredients:

1 and ½ cup of chickpeas / garbanzo beans

1 medium onion – roughly sliced

2 tomatoes – chopped

4 garlic cloves – paste

1 inch ginger – paste

A handful of fresh coriander leaves – chopped

1 large cinnamon stick

3 green cardamoms

3 cloves

1 black cardamom

2 bay leaves

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

2 tsp chole masala (Get the chole masala from here.)

Salt

2 tbsp white oil

Juice of 1 lime 

25 gm of unsalted butter 

Method:

Wash the chickpeas until and soak them in water overnight.

The next day, drain the water and place the soaked chickpeas inside a pressure cooker.

Add the sliced onions, chopped tomatoes and ginger – garlic paste.

Also add the whole spices, i.e. cinnamon stick, green cardamoms, cloves and bay leaves.

Add the turmeric powder, red chilli powder, cumin powder, coriander powder, salt and oil.

Add 4 and ½ cups of water.

Stir to mix and close the lid.

Switch the flame to low and place the cooker on the stovetop.

Cook on pressure until the cooker blows 6 whistles. This will take around 45 minutes on low flame. 

Switch off the flame and let the cooker sit.

When the pressure settles down, open the lid and again place the cooker on the stovetop on low flame.

Simmer for 12-15 minutes more or until the curry becomes thick and the oil starts to float on top of it.

Sprinkle the garam masala powder, juice of lime, butter and the chopped coriander leaves.

Stir to mix.

Taste and adjust the seasonings.

Switch off the flame.

Serve hot with roti / paratha / bhature.