Chikpeas Curry (Chole)

Ingredients..............

• 1 cans of chickpeas (400 gm each)
• 2 tbsp vegetable/ canola/ sunflower cooking oil
• 1 bay leaves 
• 5-6 cloves 
• 2 green cardamoms
.2 black cardamoms
. 1 inch Cinnamon
. 1 inch javitry
. 1 star anise
. 2-4 red chili dry
. 2-3 inch raw coconut
• 1 large onions sliced
• 1 large tomatoes chopped
• 2 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
. 1/2 tbsp tamrind paste (o
ptional)
• 2 tbsp garam masala
• 2 tbsp fresh coriander leaves chopped fine
 
Method..................
 
•  Grind  onions, red chili dry, coconut, green and black cardamom, cinemom and cloves together into a smooth paste.

•Heat the oil in a deep, thick-bottomed pan on a medium flame.

•Add the bay leaves, javitry and star anise and fry for 1/2 a minute.

•  Add the onion-coconut paste and fry till the oil begins to separate from the paste.

•Add the dry spices - cumin, coriander, red chili, turmeric and garam masala powders. Fry for 5 minutes.

•  Now add tomatoes and fry about 3 min. again.

.  Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.

•Add Tamarind paste (optional) and add salt to taste and water to make gravy (about 1 1/2 cups).

•Simmer and cook covered for 10 minutes.

• Now chickpeas Curry is ready and you can use a flat spoon to mash some of the chickpeas coarsely. Mix well.

•Garnish with cream and fresh coriander leaves.

 •Serve hot .