Step-by-Step Instructions

1. 1.Soak and Pressure Cook Chickpeas

   Wash 1 cup of chickpeas and soak them in water for 6-7 hours or overnight. Transfer the soaked chickpeas to a pressure cooker. Add 1/2 tsp turmeric powder, 2 green chilies, 1 bay leaf, 3 cloves, 1 tbsp oil, and salt to taste. Add enough water to cover the chickpeas. Stir well and close the pressure cooker lid. Cook for 7-8 whistles until the chickpeas are soft.

2. 2.Prepare Tomato-Cashew Paste

   Cut 1.5 medium tomatoes and add them to a blender jar. Add 1/4 cup of cashews (soaked for 10 minutes) to the blender. Blend until a smooth paste is formed.

3. 3.Prepare Ginger-Garlic Paste and Chop Onions

   Crush 1 inch piece of ginger and 4-5 cloves of garlic to make a paste. Finely chop 1 large onion.

4. 4.Sauté Aromatics and Spices

   Heat 2 tbsp of oil in a pan over medium heat. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds and let them splutter. Add 2 green chilies and 1 sprig of curry leaves. Add the crushed ginger-garlic paste and chopped onions. Sauté until the onions turn golden brown.

5. 5.Add Dry Spices

   Once the onions are golden brown, add 1/2 tsp turmeric powder, 1 tsp chili powder, and salt to taste. Add 1/2 tsp garam masala. Stir well and cook for 1-2 minutes until the raw smell of spices disappears.

6. 6.Add Tomato-Cashew Paste

   Pour the prepared tomato-cashew paste into the pan. Stir continuously and cook until the raw smell of the tomatoes is gone and the oil starts to separate from the mixture (approximately 5-7 minutes).

7. 7.Combine Chickpeas with Gravy

   Once the gravy is well cooked, add the pressure-cooked chickpeas along with their cooking water to the pan. Mix everything thoroughly. If you prefer a thicker gravy, you can add a little besan powder mixed with water at this stage. Let the curry simmer for 5-10 minutes to allow the flavors to meld.

8. 8.Garnish and Serve

   Garnish the chole masala curry with fresh chopped coriander leaves. Serve hot with freshly fried pooris.

9. 9.Fry Poori

   Heat oil for deep frying in a separate pan. Roll out small portions of wheat flour dough into thin, round pooris. Gently slide each poori into the hot oil. Press lightly with a slotted spoon to make it puff up. Flip and fry until golden brown on both sides. Remove and place on tissue paper to absorb excess oil.