Chole get a new identity when cooked with fresh fenugreek leaves.
- Bunch fenugreek (methi), leaves pricked – 1 no medium
- Chick peas (chole), soaked overnight and pressure cooked – 300 grams
- Tomatoes – 2 no medium
- Oil – 2-3 tbsp
- Cumin seeds – 1 tsp
- Dried red chillies – 2-3 no
- Garlic finely chopped – 1 tbsp
- Ginger finely chopped – 1 tbsp
- Onions, finely chopped – 2 no small
- Green chilli paste – 1 tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1 tbsp
- Roasted cumin powder – 1 tsp
- Dried mango powder(amchur) – 1 tsp
- Garam masala powder – 1 tsp
- Salt – to taste
- Fresh green coriander finely chopped – 1 tbsp
- Amla candies, thinly sliced for garnishing – 4 no
- Roughly chop the tomatoes and blend into a coarse purée.
- Heat oil in a non stick kadai. Add cumin seeds and dried red chillies and sauté till fragrant.
- Add garlic and ginger and sauté for a minute.
- Add onions, mix well and sauté till the onions become light golden.
- Add fenugreek leaves and sauté for 4-5 minutes. Add green chilli paste, red chilli powder, coriander powder, roasted cumin powder, dried mango powder, garam masala powder and sauté for 1-2 minutes.
- Add tomato purée, salt and mix well. Cook for 4-5 minutes till the tomatoes become pulpy.
- Add the chole, mix well and simmer for 1-2 minutes. Add fresh green coriander and mix.
- Transfer into a serving bowl, garnish with thin slices of amla candies and serve hot