Chickpea Curry (Masaledaar Chole)
Masaledaar chole is a dish of chickpeas in a spicy, onion-based gravy that you can have on the table with very little fuss. The onions are cooked until golden before any spice goes in, which gives the sauce its depth, and Madras curry powder does most of the seasoning work alongside chilli and garam masala. Soak the chickpeas the night before, then scoop it up with warm chapattis or paratha.
Instructions
Put the dried chickpeas in a bowl, cover them with plenty of water and leave them to soak overnight.
Cook the soaked chickpeas in a pressure cooker until they are tender, which takes about 3 whistles. They should crush easily between two fingers.
Heat the oil in a pot over medium heat. Add the chopped onion and sauté, stirring often, until it turns golden brown.
Stir in the turmeric, chilli powder, garam masala and Madras curry powder so the spices coat the onion and cook briefly in the oil.
Add the chopped tomato along with the ginger and garlic pastes. Stir for about 1 minute, until the tomato begins to soften into the spices.
Tip in the cooked chickpeas and a splash of water to make a gravy. Season with salt to taste.
Cook on medium heat for about 10 minutes, until the gravy has thickened and clings to the chickpeas.
Scatter cilantro over the top and serve with chapattis or paratha.
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