Step-by-Step Instructions

1. 1.Pressure Cook Chole & Aromatics

   Add 1 cup overnight soaked chickpeas, 3 medium tomatoes, 2 medium peeled onions, 2 green chilies, a 2-inch piece of ginger, 12-15 garlic cloves, 4 cups of water, 4-5 cloves, 2 green cardamom pods, 1 bay leaf, 2 dry red chilies, 1 star anise, a 2-inch cinnamon stick, and 1 tsp salt to a pressure cooker. Close the lid and cook on medium flame for 5-6 whistles.

2. 2.Prepare Chole Base Paste

   Once the pressure releases, open the cooker. Carefully remove the boiled tomatoes, onions, green chilies, ginger, garlic, dry red chilies, cloves, cardamom, star anise, and cinnamon stick (leave the bay leaf in the chole). Transfer these removed ingredients to a blender. Mash some of the boiled chickpeas in the cooker with a spoon to thicken the gravy later. Blend the removed ingredients with a little chole water until a smooth paste is formed.

3. 3.Sauté the Gravy Base

   Heat 2-3 tablespoons of mustard oil in a kadhai (wok) until hot. Add 1/2 tsp cumin seeds and let them splutter. Add the prepared smooth paste to the kadhai. Cook the paste on medium flame for 2-2.5 minutes, stirring continuously, until the oil starts to separate from the paste.

4. 4.Add Dry Spices & Simmer

   Reduce the flame to low. Add 1/2 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, 1 tbsp coriander powder, 1/2 tsp garam masala powder, and salt to taste. Mix well and cook for about 1 minute. Add about 1 cup of water to adjust the gravy consistency. Cover the kadhai and simmer on low-medium flame for 3-4 minutes to allow the flavors to meld.

5. 5.Combine Chole with Gravy

   Uncover the kadhai and stir the gravy. Add the boiled chickpeas (along with the remaining water and bay leaf from the pressure cooker) to the gravy. Mix everything thoroughly. Add 1 tbsp kasuri methi and 1/2 tsp black salt. Stir well.

6. 6.Final Simmer & Paneer (Optional)

   Cover the kadhai again and let the chole simmer on low-medium flame for 8-10 minutes, allowing the chickpeas to absorb the flavors of the gravy. Meanwhile, if using, deep-fry 200g paneer cubes in hot oil until light brown. Once the chole has simmered, add the fried paneer cubes (if using) and garnish with fresh chopped coriander. Serve hot.