Step-by-Step Instructions

1. 1.Prepare Chickpeas

   Ensure chickpeas are soaked overnight and then boiled until tender. The video starts with already soaked chickpeas.

2. 2.Prepare Gravy Base

   In a large pot, heat oil (not shown being added, but implied) and add the tomato puree or paste. Cook the tomato base until the oil separates and the mixture thickens, which is already happening at this point in the video.

3. 3.Add Dry Spices

   To the boiling gravy, add 1.5 tablespoons of red chili powder, 1.5 tablespoons of coriander powder, and 2 tablespoons of chole masala. Mix well to combine.

4. 4.Season and Mix

   Add salt to taste and mix thoroughly. Continue to cook the gravy for 2-3 minutes, stirring occasionally, until the spices are well incorporated and fragrant.

5. 5.Combine with Chickpeas

   Add the pre-boiled chickpeas to the prepared gravy. Stir gently to ensure all chickpeas are evenly coated with the rich masala.

6. 6.Adjust Consistency

   Pour in about 1 cup of water to achieve your desired gravy consistency. Stir well.

7. 7.Simmer

   Cover the pot with a lid and let the chole simmer on medium-low heat for 10-15 minutes. This allows the flavors to meld and the chickpeas to absorb the gravy.

8. 8.Garnish

   Remove the lid. Add 3-4 slit green chilies and 1/4 cup of freshly chopped coriander leaves to the simmering chole. Stir lightly.

9. 9.Finish with Cream

   Drizzle 2-3 tablespoons of fresh cream over the chole for a rich and creamy finish. Gently fold it in.

10. 10.Serve

    Serve the hot Masaledar Chole immediately, garnished with fresh onion rings and additional green chilies if desired. Enjoy with rice, naan, or bhature.