Choley

This is a simple choley recipe with just choley masala powder. This choley goes very well with chapathi, puris, or with any flavoured rice like jeera rice. But bhatura and choley I will like to post typical delhi style choley sometime later. The choley always tastes better next day, that is, make it in the night and use it the next day.
Even now I have made it in the night to go for the next day.

Ingredients:
Chickpeas/Chana - 200 grams,
Oil - 1 tablespoon,
Cumin - 1 teaspoon,
Onion - 1 large chopped,
Ginger-Garlic Paste - 2 teaspoon,
Tomatoes - 2-3 medium sized freshly pureed,
Chana Masala Powder - 1 tablespoon,
Salt,
Turmeric - 1/2 teaspoon,
Kasoori Methi  - 1/2 teaspoon,
         OR
Coriander chopped - 1 tablespoon.

For Garnish:
Onion Rings, Green Chillies.

Method:
Soak the chickpea/chana for 8 hours or overnight.
Alternatively you can use canned chana.
If you are using soaked chana, then wash it well and cook with enough water and salt.
Cook for 7-8 whistles, the chana should be completely soft and cooked, but should hold their shape.
If you are using canned ones, still I would suggest you to drain water, rinse and cook for 3 whistles.
In a medium kadai, add oil and heat.
Add cumin, allow to crackle.
Add chopped onions and fry in medium heat until pink.
Add ginger-garlic paste and fry for a minute.
Add tomato pureed and fry until oil leaves the sides.
Adjust salt, add turmeric and chana masala powder.
Add cooked chana with the stock.(take care, if the stock is too much then add the required quantity, as you can adjust the consistency later)
Lower the heat, cover and cook for at least for 20-30 minutes.
Powder kasoori methi between your palms and add to choley.
Or add chopped coriander and mix well.
Garnish with onion rings and serve hot.