Ingredients:

• 2 cans chickpeas, drained and washed
• 2 onions, chopped
• 1 tomato, chopped
• 1 tbsp ginger garlic chili paste
• 1 tbsp tomato paste
• 1 cup water
• ½ cup milk (optional)
• 1 tbsp vegetable oil
• 1 tsp cumin
• 1 bay leaf (optional)
• 3 cloves
• 2 dried red chilis
• 3 whole pepper corns
• 1 ¼ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp cumin/coriander powder (dhana jeeru)
• 1 tbsp chole masala
• Salt to taste
• Lemon wedge (optional)
• Cilantro to garnish (optional)

Directions:

1. In a pan heat oil on medium heat. Once oil is hot, add cumin seeds and let it cook until fragrant. Add the cloves, peppercorns, bay leaf (if using), and dried red chilis.

2. Add the onions once all the spices are fragrant, sauté until golden brown (about 3-5 minutes). Then add the ginger, garlic, and chili paste and cook for another 2 minutes.

3. Add the tomatoes and tomato paste and cook until the oil separates (about 3-4 minutes). Add turmeric, red chili powder, chole powder, salt, and cumin/coriander powder.

4. Add the chickpeas to the mix. Then add water and milk (if using). Mix well and let it cook with a closed lid for 10 minutes on medium-low heat, stirring occasionally.

5. Top it off with coriander, squeeze lemon (if using), and enjoy with some pooris or bhatura!

Notes:

• Using milk instead of cream makes it a little lighter.
• I use MDH brand for chole masala, but the other brands are very comparable.
• I use Goya brand for the chickpeas.