Spicy Chole
by Tarla Dalal

This Spicy Chole draws from the goodness of all the aromatic spices in your masala dabba. It is so sumptuous and rich, you will not even realize that it has no onions or potatoes in it! While bottle gourd contributes to the consistency of this special chole preparation, an intense powder of varied spices adds to its flavour. The pomegranate seeds, especially, contributes an appreciable tang and taste to the powder. Serve the Spicy Chole steaming hot with rice or rotis of your choice.

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Spicy Chole recipe - How to make Spicy Chole

2 cups soaked and drained kabuli chana (white chick peas)
1 cup peeled and chopped bottle gourd (doodhi / lauki)
2 tbsp oil
2 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
1 tsp chilli powder
1/2 tsp dried ginger (adrak) powder
1/4 cup chopped coriander (dhania)
salt to taste
1 cup roughly chopped tomatoes
1/4 cup milk

To Be Dry Roasted and Powdered
2 tsp cumin seeds (jeera)
4 tsp coriander (dhania) seeds
4 whole dry kashmiri red chillies , broken into pieces
5 cloves (laung / lavang)
3 to 4 black peppercorns (kalimirch)
3 cardamoms
1 “ stick cinnamon (dalchini)
1 tbsp dried pomegranate seeds (anardana)

For The Garnish
2 tbsp finely chopped coriander (dhania)
lemon wedges

Method

Combine the kabuli chana, bottle gourd and 1¼ cups of water in a pressure cooker and pressure cook for 6 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Heat the oil in a deep kadhai, add the cumin seeds and bayleaf and sauté on a medium flame for a few seconds.
When the seeds crackle, add the prepared powder, chilli powder, dried ginger powder, coriander and salt, mix well and cook on a medium flame for 1 minute while stirring continuously.
Add the tomatoes and cooked kabuli channa and bottle gourd mixture, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Add the milk, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot garnished with coriander and lemon wedges.