Khatte Chole | Indian Recipes | Maunika Gowardhan

Method Soak the dried chickpeas in plenty of water overnight. Drain them and place in a saucepan with fresh water (about 1.5litres). Bring to a boil, simmer and cook for 1 ½ hours until they are tender. Drain the chickpeas and reserve 800 mls of cooking liquid aside. Heat the oil in a heavy bottom saucepan. Fry the onions on a medium heat for 5-7 minutes. As they begin to soften and change colour add the whole cardamom pods. Fry for a minute and now add crushed garlic and the ginger. Fry for 20 seconds and add the powdered spices. Stir well and fry the spices for 5-6 seconds as they release their aroma Add a splash of water if the spices begin to stick to the bottom of the pan. Tip in the tomato and fry on a medium heat for 5 minutes, they will begin to soften. Mash them lightly with the back of the spoon. Add the boiled chickpeas and fry for 4-5 minutes as the masala coats them. Now add the reserved liquid stir well and bring to a boil. Simmer and cook with the lid on 20-25 minutes. Stir half way through cooking and mash some of the chickpeas lightly with the back of the spoon to thicken the gravy. Garnish with fresh coriander, chillies if using, sliced onions and a sprinkle of cumin powder. Serve warm with puris.