Chole (Jain)

Worked well. Only made about 2 portions, so could easily double or triple quantities. Simplified the recipe to use tinned chickpeas - if boiling dried chickpeas see original recipe. Also see excellent photos there. 

Original recipe also calls for cinnamon when you're cooking the chickpeas. Instead I added this to the accompanying rice. Generally recipe seems adaptable, not that sensitive to missing ingredients.

Ingredients:

• 1 tin chickpeas
• 1 tin tomatoes, or ~5 fresh tomatoes, blended
• ~3 diced fresh tomatoes
• 2 fresh green chillies
• Fresh coriander
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp anardana (pomegranate seed) powder
• 1 tsp coriander powder
• Salt
• Oil/ghee

Method:

1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

2) Now add chopped green chilies and saute for 20-40 seconds.

3) Add tomato puree and salt. Mix and let it simmer. If it splutters a lot then you can partially cover and cook.

4) Cook until all the moisture evaporates and oil starts to ooze out from the sides. Do stir in between to make sure that it is not sticking to the pan.

5) Now add red chili powder, coriander powder and anardana powder.

6) Mix well and cook for a minute.

7) Add chickpeas, and some water to thin (original recipe is to use some of the water chickpeas boiled it, could use water from the tin but might be v salty).

8) Mix and let it simmer for 7-8 minutes or until you get the desired thickness of the gravy.

9) Now heat the oil in a small pan for tempering. Once hot add tomatoes and cook until it is semi-soft.

10) Add that to the ready Jain chole masala.

11) Immediately cover the pan to trap all the flavors. Keep it covered for 5 minutes.

12) Now garnish with chopped cilantro and serve.

Based on: https://www.spiceupthecurry.com/jain-punjabi-chole/