Chole masala (chickpeas cooked with onions and tomato)

Usually  I try to plan the weekend menu as an elaborate one ,as the weekdays are really hectic and hardly any one in the family(except me!!!!) finds time to sit and enjoy the food .And this chole masala is one of them,which I prefer to make in the weekend since its every ones favourite .

 As the saying goes "The family that eats together...... stays together ".I strongly imbibe this policy as I believe  dining time = family time .Good food along with your loved ones is a blessing bestowed upon us by the almighty Allah(swt) for which we should be thank full to him in a zillion ways.

Alhamdulillah ala' kulli haal . 

Its the kabuli chana or safed chana which we call it, cooked with onion and tomato gravy and blended with spices together to make a lip smacking dish .Its best relished with poori and even goes well with paratha .I  can just dug into it and have it as it is !!!.

And now over to the recipe ......

INGREDIENTS

• 2 onions /100 gms/ 3/4 cup
• 2-3 tomatoes /100gms
• 1 3/8 cup / 180 gms chana (boiled)
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric
• 1/2 tsp jeera/cumin seeds
• 1/2 tsp coriander powder
• 1 tsp garam masala or chole masala
• 1 tsp ginger garlic paste 
• 5 tbsp oil 
•  salt to taste 
• curry leaves a few sprigs (optional)
• 2 tbsp coriander leaves 

METHOD

1. In a blender puree raw onions to a smooth paste ,remove it in a bowl and puree the tomatoes and keep aside.
2. Heat oil in a pan ,add jeera and to this add onion paste and saute for a good 5-7 mints until it changes to golden colour and get rids of the raw smell  .
3. Now add gin-garlic paste and saute for 2 mints.
4. Add all the spices listed above except garam masala and stir it .
5. mix tomato puree and cook for 2 mints .
6. Now add chana ,garam masala ,coriander leaves and give a nice stir .
7. Add some water and cook covering the lid on low flame until chana absorbs the flavours for about 5 mints .
8. Serve hot with pooris 

.......................HAPPY COOKING

NOTES

1. You can saute onions and tomatoes and blend it ,just to save time and to limit the addition of an another pan to the never ending saga of dish washing!!!!!!! I go this way . 
2. Step 2 decides the fate of your dish ,so be generous in sauteing .
3. Being a south Indian I love and add curry leaves to the curries ,you can avoid it if needed

linking this to remyas event