2 can chhole(chickpea/garbanzo beans)
1 cup dry chhole
1 medium onion (finely chopped)
1 tomato (finely chopped)
1 potato (boiled) (optional)
1 tsp roasted cumin seed powder
1 tsp coriander cumin seed powder
1 tsp red chili powder
1 tbsp chhole masala (easily available in indian store)
1 to 2 tbsp sour cream (optional)
4 tbsp oil
1 tbsp butter or ghee
1 tsp cumin seeds
salt as per taste
For green paste
10 green chili
7-8 garlic cloves
1-2 piece of ginger
1 big bunch of coriander/cilantro
1 piece of cinnamon
If you are using dry chhole, wash and soak them overnight. Pressure cook them until they are thoroughly cooked. I used the can.
Take all the ingredients of green paste in grinder and make smooth paste with little water or without water.
Take one saucepan and put it on medium flame on stove. Add oil and butter/ghee along with cumin seeds. When they start spluttering, add chopped onion. Saute the onion, till oil separates.
Then add green paste and cook paste also till oil separates. Add garbanzo beans and mix them well in the green paste. Add all the spices, sour cream, salt and water. Add the water as required. Cut the boiled potato in big cubes and add in the curry along with chopped tomato.
Simmer for 15-20 minutes. Serve spicy green chhole with roti or jeera rice.
To get the dark green color, you can add pinch of soda or eno. Add the soda as soon as you add the green paste.