Version 1:
Blend garlic and onions for a few mins.
Get a big pot, put some olive oil in it, stove should be on high, right after oil, add onion and garlic mix.
keep mixing and once it starts to boil, turn the stove on medium.
always add a little water if the torka is getting burned.
add some green pepper and ginger.
you can put the lid on at this point but remember to stir frequently (1-2 min intervals).
Once the torka gets to medium brown (took us close to 30 min), add 1 can of tomato paste.
Add 1 t jeera and turmeric.
Add 2 cups of cooked garbanzo beans.
Cut up 2 potatoes into medium-small size pieces and add those in the pot.
Add 1/2 t chana masala (if you want), 1/2 t black pepper, 1/2 t methi, 1 t garam masala, 3/4 t paprika.
Cut up some cilantro and add that in.
Put the lid on and stir occasionally for ~ 8-10 mins.
Add 1/2 cup of water.
Add salt to taste.
Serve with cilantro and love.
Version 2:
Heat ghee and oil. Add bay leaves, cumin seeds, then Onion anf fry until light brown. Add green chilies, bhunno/fry for a minute.
Add garlic paste, saute. Add in Paprika/Deghi mirch pd, until masala leaves the sides of the pan.
Now add the Bouquet Garni paste, my style if you are not using in the chole cooking water, to the pan and fry lightly and add all chickpeas with it’s water or 2 cups water or more, tomato sauce, simmer for 20mins or you see the pil on top of the gravy.
Now add cooked or fried Potato cubes, mix gently. Adjust the seasoning.Take of the heat.
Finally, sprinkle garam masala, Amchoor pd, lemon juice if needed, dry fenugreek or Kasoori Methi and mix well.
Before serving, garnish Chhole with shallow fries ginger, stuffed green chillies, Cilantro and serve with Bhature and Gajar Halwa!
