I have always loved Choley aka Chick Pea. But after marriage, I was in for a shock when J told me that he dislikes Choley-Bhature. My heart literally sank. So, the only time I got to devour Choley was either during parties or when J was away for work. Over the years, I realised that he didn’t have a hatred towards Choley in particular, but disliked the Choley-Bhature combination. This definitely came as a great relief to me.

This time, when I decided to make Choley, I thought of trying out something different. While scouring through my recipe book, I came across Kadai Choley, another of Jiggs Kalra’s creations. J thoroughly enjoyed the dish with some hot Pooris.

Kadai Choley

Source: Jiggs Kalra

Kadai Choley (Chick Peas Curry)

I have always loved Choley aka Chick Pea. But after marriage, I was in for a shock when J told me that he dislikes Choley-Bhature. My heart literally sank. So, the only time I got to devour Choley was either during parties or when J was away for work. Over the years, I realised that he didn't have a

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Ingredients

  

• 250 gms Chick peas / Choley
• 5 teaspoons Garlic paste
• 8 chillies (or less) Whole dried red
• 5 teaspoons Coriander seeds
• 3 - 1/3 cups tomatoes Chopped
• 4 green chillies Finely chopped
• 1/4 cup chopped Ginger Finely
• 1/2 cup Coriander leaves Finely chopped
• 2 tablespoons Lemon juice
• 2 teaspoons Garam Masala powder
• 1 teaspoon methi Kasoori

Instructions

 

• Soak the chickpeas overnight in water.Drain and cook using fresh water.
• Add a pinch of baking soda and salt as required and cook till the chickpeas become tender.Drain the excess water.
• If you don't like bits of tomatoes or ginger, you can puree them like I did.
• Dry roast the coriander seeds and red chillies for a while and grind to a fine powder.Keep aside.
• Heat oil/ghee in a pan.Add the garlic and ginger pastes and saute till the raw smell goes.
• Add the chopped green chillies followed by coriander-chilli powder and fry for a few seconds.
• Add the pureed/chopped tomatoes and 1/3rd of chopped coriander leaves and cook till the oil separates.
• Add the cooked chick peas and simmer for 5 minutes.Adjust the seasoning.
• Add the lemon juice, garam masala powder and Kasoori methi.
• Stir well and let it cook for a minute.Switch off.
• Garnish with remaining chopped coriander leaves and serve hot with pooris or any Indian bread of your choice.

Notes