Tomato Chole Recipe

Step 1: To begin making the Tamatari Chole Recipe, first wash and soak the chickpeas for 6 hours or overnight in 2 cups of water

Step 2: Transfer chickpeas to Pressure Cooker with 2-1/2 cups of water and cook until for 6 to 7 whistles, turn the heat to low and cook for another 15 minutes until done

Step 3: Grind all the ingredients mentioned in the list to form a smooth paste, you can add a little water and transfer it to a bowl

Step 4: Heat oil in a saucepan over medium heat, add the grated ginger, onion and garlic and saute for few seconds

Step 5: Stir in the ground paste, turmeric powder, coriander powder, garam masala, chilli powder and salt

Step 6: Cook the mixture until the tomatoes and onions are well cooked and there is no raw smell

Step 7: The mixture will thicken and come together

Step 8: At this time add in the cooked chickpeas and tomatoes wedges, pour about 1 cup water

Step 9: Stir to combine

Step 10: Allow the mixture to come to a boil over medium heat

Step 11: Once the mixture begins to boil, turn the heat to low and simmer the mixture for 20 to 30 minutes

Step 12: Adjust the consistency and taste of the dish according to your taste, by adding water and spices

Step 13: Serve the Tamatari Chole Recipe along with Garlic Naan, Burani Raita, Carrot Cucumber Tomato Salad with Lemon and Coriander by the side to make your dinner special