This is one of my favorite curries. Recipe adapted from Allrecipes
The lighting setup for this session, I diffused the afternoon light coming though the window using a very thin white cloth
Recipe Chole (Chickpea Curry)
500 gms of chickpeas, dried, soak it overnight
1 onion thinly sliced
2 tbsps vegetable oil
2 bay leaves
3-4 green cardamoms
3 large onions, 2 large tomatoes (ground to paste)
1 tbsp ginger and garlic paste
2 tsps garam masala
2 tbsps fresh coriander leaves chopped fine
Drain the water from chickpea and set it aside. Boil the chickpeas in salted water till tender. Using a pressure cooker speed ens up the cooking time for chickpeas to around 10-15 minutes else would take around 40-50 minutes.
In a pan heat oil, add all the whole masalas – cloves, cardamon, peppercorn, bay leaves and ginger garlic paste and salt. Let it brown slightly, add the sliced onions and fry till onions are golden. Add the tomato and onion paste. Let this mixture brown for about 15-20 minutes. The oil should start to separate at this stage. Add the cooked chickpeas and let it simmer for 10-15 minutes. Add some of the boiled water. At the end, season with garam malasa and freshly chopped coriander leaves.
Serve the chole with naan or rice.