Step-by-Step Instructions

1. 1.Prepare Vegetables

   Wash 3 medium tomatoes and 4 green chilies thoroughly. Roughly chop the tomatoes and set aside. Peel and roughly chop 3 medium onions.

2. 2.Prepare Ginger-Garlic-Chili Paste

   In a small grinder, combine 10-15 garlic cloves, 2-3 green chilies, and 1 small piece of peeled ginger. Grind into a coarse paste.

3. 3.Prepare Tomato Puree

   In the same grinder, blend the roughly chopped tomatoes into a smooth puree.

4. 4.Temper Spices

   Heat 3-4 tablespoons of oil in a kadai over medium heat. Once hot, add mustard seeds and cumin seeds. Let them splutter. Add a pinch of asafoetida, 2 dry red chilies, 2 bay leaves, and 2 star anise. Sauté for a few seconds until fragrant.

5. 5.Sauté Onion Paste

   Add the chopped onion paste to the kadai. Sauté for 2-3 minutes, stirring occasionally, until the onions turn golden brown and soften.

6. 6.Add Ginger-Garlic-Chili Paste

   Add the prepared ginger-garlic-chili paste to the sautéed onions. Cook for another 1-2 minutes, stirring constantly, until the raw smell disappears.

7. 7.Cook Tomato Puree

   Add the tomato puree to the kadai. Mix well and cook for 2-3 minutes, stirring occasionally, until the oil starts to separate from the mixture.

8. 8.Add Powdered Spices

   Add 0.5 teaspoon turmeric powder, 1 teaspoon salt, 2 teaspoons red chili powder, 1 teaspoon Kashmiri red chili powder, and 1 teaspoon coriander-cumin powder. Mix all the spices thoroughly with the gravy and cook for 1 minute.

9. 9.Combine with Chickpeas

   Add 2 cups of pre-boiled chickpeas to the gravy. Mix well to coat the chickpeas evenly with the spices.

10. 10.Simmer Chole

    Add 1 tablespoon of chole masala and 0.5 cup of the reserved chickpea boiling water. Stir everything together. Bring to a simmer and cook for 2 minutes, allowing the flavors to meld.

11. 11.Garnish and Serve

    Crush 1 teaspoon of kasuri methi between your palms and sprinkle it over the chole. Garnish with fresh cilantro leaves and 2 sliced green chilies. Serve hot with bhature, puri, or roti.