1. Chickpeas must be boiled so that they are well cooked but not mushy. They must retain their shape.
2. I love dark coloured chole curry hence I add some tea leaves in a mesh container that I remove later. You can totally skip this. Some people also use dried amla for the same effect. In which case you have to use very little tomato paste.
3. Whole spices add a fragrance to the curry, but I put them in wire mesh container so that they can picked out after cooking.
4. Onion, ginger, garlic and tomato form the basic base for this curry. The flavour comes from chole masala. It is different from garam masala. But if you really don’t have it at hand, use garam masala.
5. Adjust the heat as per your taste. I like spicy.
These chole or chickpea curry taste even better after storing. This is wonderful if you make a large batch. Refrigerate for 2 days in the fridge and have leftovers. You can freeze them too.
6. Serve hot with sliced onion and lemon wedges. It is delicious.
7. If using canned chickpeas, just follow the same recipe, only there is no need for pressure cooking. Just cover and cook on low sauté setting for about 8 minutes to assimilate all spices.