Step-by-Step Instructions

1. 1.Boil Chickpeas and Potatoes

   Add 1 cup of soaked chickpeas, 2-3 cut potatoes, 1 bay leaf, a small piece of cinnamon stick, 3-4 cloves, 1 roughly chopped onion, and salt to taste into a pressure cooker. Add enough water to submerge all ingredients. Close the lid and cook for 5-6 whistles, then reduce heat to low and cook for another 2 minutes to ensure everything is well-boiled.

2. 2.Prepare Gravy Paste

   Once the pressure cooker cools down, open the lid. Remove the boiled potatoes and bay leaf. Scoop out about 1 tablespoon of boiled chickpeas. In a blender jar, combine the boiled potatoes, the scooped boiled chickpeas, a handful of coriander stems, 2 tablespoons of fresh curd, and a little water. Blend until a smooth paste is formed.

3. 3.Sauté Aromatics

   Heat 2 tablespoons of mustard oil in a pan. Once hot, add 1 teaspoon of cumin seeds. When the cumin seeds splutter, add 1 finely chopped onion, 4-5 finely chopped green chilies, and a small piece of grated ginger. Sauté these ingredients on low flame until the onion changes color and becomes fragrant.

4. 4.Cook the Special Gravy

   Pour the blended gravy paste into the pan with the sautéed aromatics. Stir continuously on low flame for about 5 minutes to prevent sticking and ensure proper cooking. Add a little water to the blender jar to rinse out any remaining paste and add it to the pan, stirring well.

5. 5.Add Dry Spices

   Add 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, 1 teaspoon of chole masala, and 1/4 teaspoon of turmeric powder to the gravy. Mix all the spices thoroughly into the gravy and continue to cook until the oil starts to separate, indicating the spices are well-cooked.

6. 6.Combine Chole and Simmer

   Add some water to the gravy and stir. Then, pour the remaining boiled chickpeas from the pressure cooker into the pan. Mix well and let the chole simmer on low flame for 8-10 minutes, allowing the flavors to meld. Add salt to taste (remembering salt was added during boiling) and 1 teaspoon of black pepper powder. Mix well. Finally, add 1 tablespoon of crushed kasuri methi and a handful of fresh chopped coriander, stirring them into the chole.

7. 7.Prepare and Add Final Tadka

   In a small tadka pan, heat 2 tablespoons of oil. Add 1 teaspoon of cumin seeds. Once they splutter, add ginger juliennes and 1 slit green chili. Sauté briefly, then add 1 teaspoon of red chili powder and mix quickly. Pour this hot tadka over the prepared chole. Garnish with additional fresh chopped coriander.

8. 8.Serve

   Serve the hot Chikkad Chole with cumin rice, garnished with onion rings and green chilies. Enjoy!