Step-by-Step Instructions

1. 1.Heat Oil and Add Whole Spices

   In a kadhai, heat 2-3 tablespoons of mustard oil. Once the oil is hot, add 1-2 bay leaves, 3-4 cloves, 2 black cardamoms, and 4-5 green cardamoms, allowing them to sizzle for a few seconds.

2. 2.Sauté Onions

   Add one large finely chopped onion to the kadhai and sauté it until it turns golden brown, stirring occasionally.

3. 3.Prepare Chikkad Masala Paste

   While the onion is sautéing, prepare the Chikkad masala paste. In a grinder, combine 1/2 cup boiled chickpeas, 8-10 garlic cloves, 1 inch chopped ginger, 3-4 green chilies, a handful of fresh coriander leaves, 1/2 chopped boiled potato, and 1 cup fresh curd. Grind everything into a smooth, vibrant green paste.

4. 4.Add Dry Spices and Roast

   Once the onions are golden brown, add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tablespoon coriander powder, 1 tablespoon chole masala, and 1 teaspoon Kashmiri red chili powder. Roast the spices well for about 1 minute.

5. 5.Roast Masala with Water

   Add about 1/4 cup of water to the spices to prevent them from burning. Continue roasting until the water evaporates and the masala is well cooked, and a fragrant aroma develops.

6. 6.Incorporate Chikkad Masala Paste and Salt

   Now, add the prepared Chikkad masala paste to the kadhai. Add salt to taste. Mix well and continue roasting the paste until the oil separates from the masala, which should take approximately 5-7 minutes.

7. 7.Cook Masala Until Oil Separates

   Cover the pan with a lid and let the masala cook for another 5-10 minutes on low heat until the oil completely separates and floats on top, indicating the masala is thoroughly cooked.

8. 8.Add Boiled Chickpeas

   Add 2 cups of boiled chickpeas to the cooked masala and mix well to ensure they are evenly coated with the rich gravy.

9. 9.Simmer Chickpeas for Flavor Absorption

   Cover the kadhai with a lid again and let the chole simmer for another 5-10 minutes, allowing the chickpeas to absorb all the delicious flavors of the masala.

10. 10.Prepare Tempering (Tadka)

    For the tempering, heat 2 tablespoons of ghee in a small tadka pan.

11. 11.Sauté Cumin and Carom Seeds

    Once the ghee is hot, add 1 teaspoon cumin seeds and 1/2 teaspoon carom seeds (ajwain) and allow them to crackle until fragrant.

12. 12.Add Chilies, Ginger, and Potato to Tadka

    Add 2-3 dry red chilies, 2-3 slit green chilies, 1 inch julienned ginger, and 1/2 cubed boiled potato to the tadka pan. Roast for about 1 minute until the chilies and ginger are fragrant.

13. 13.Add Asafoetida and Kasuri Methi to Tadka

    Finally, add 1/4 teaspoon asafoetida (hing) and 1 tablespoon kasuri methi to the tempering. Cook for a few seconds, stirring constantly.

14. 14.Combine Tadka with Chole

    Remove the lid from the chole and give it a good stir. Then, pour the prepared tempering over the chole and mix everything again thoroughly to combine the flavors.

15. 15.Garnish and Serve

    Garnish the 'Chikkad Chole' with freshly chopped coriander. Your delicious 'Chikkad Chole' is now ready to relish with naan, puri, paratha, or steamed rice.