Chole Masala

Chole masala tastes best with puri, steamed rice, plain pulao or jeera rice. It also tastes great with pao.

Ingredients:
Chole (chick peas) - 125 grams.
(Soak overnight ( atleast 7-8 hours) and cook in a pressure cooker next morning. Place a tea bag and take 6-7 whistles. This gives the chole black color.) Use salt while cooking.

Take a pan and fry the below ingredients in the order mentioned.
Butter/ Ghee/ Oil - 2 tbsp
Cumin/ Jeera - 1 tsp
Green chillies - 2 nos (chopped)
Ginger - 1 inch piece  (finely sliced)
Onions - 3 medium ( grated/finely chopped)
Salt - to taste (be mindful that salt is already used while cooking the chick peas)

Fry well and when the onions are changing color add 
Turmeric powder - 1/2 tsp
Kashmiri chilly pwd - 1 tsp
Coriander Powder - 1 tbsp

Chole masala - 2 tbsp  
Tomato Puree - 4 large

Let the mixture fry well for a couple of mins. When this mixture looks nice and mushy and well mixed, add the chick peas and the water from the cooker. Mix well.

Let it simmer for five mins. Check if the you'd like to reduce the water.
Garnish with chopped coriander leaves. Serve hot with pulao or pao.