Step-by-Step Instructions

1. 1.Boil Chickpeas

   Add soaked chickpeas, 3-4 bay leaves, 1 tsp black peppercorns, 1 small piece of cinnamon stick, 1 tsp salt, 1/4 tsp turmeric powder, and enough water to cover the chickpeas to a pressure cooker. Close the lid and cook for 2-3 whistles until the chickpeas are soft. Do not discard the water.

2. 2.Prepare Onion

   Roughly chop 1 large onion. Transfer the chopped onion to a chopper and chop it finely.

3. 3.Prepare Tomato-Chickpea Paste

   Roughly chop 4 medium tomatoes. Add the chopped tomatoes, 1/4 cup of boiled chickpeas, 2 whole green chilies, 5-6 peeled garlic cloves, and a 1-inch piece of ginger to a blender. Blend to a smooth paste without adding any water.

4. 4.Prepare Garnish

   Slice a 1-inch piece of ginger into juliennes and slit 2 green chilies lengthwise for garnish.

5. 5.Sauté Onions and Spices

   Heat 2 tbsp of oil in a pot. Add a pinch of asafoetida and 1 tsp cumin seeds, and let them splutter. Add the finely chopped onion and sauté until it turns golden brown. Then add 1/2 tsp turmeric powder, 1.5 tsp coriander powder, 1 tsp salt, and 1 tsp red chili powder. Mix well and sauté for a few seconds.

6. 6.Cook Gravy

   Add 1 tsp chole masala and 1/2 tsp garam masala to the pot and mix. Pour in the prepared tomato-chickpea paste. Sauté the masala thoroughly until the oil separates from the mixture, indicating it's well cooked. Add the boiled chickpeas along with their cooking water to the gravy. Mix everything well. Adjust the gravy consistency if needed (though no extra water was added in the video).

7. 7.Prepare and Add Tempering

   Heat 1 tbsp of oil in a small tempering pan. Add the julienned ginger and slit green chilies, and sauté briefly (do not burn the ginger). Add 1 tsp red Kashmiri chili powder and a pinch of asafoetida. Mix well. Pour this tempering over the chole in the pot. Garnish with fresh chopped coriander leaves and mix gently.