Shahi Chole Masala \ Chickpeas in a rich and creamy gravy

Everyone in my house loves chole and since they are also a great source of protein, I end up making them at least once a week. The recipes I usually use to make Chole are either Pindi Chana Masala or Chole in an onion tomato gravy. This time I gave a little twist to my regular recipe and made Shahi Chole instead. The gravy was enriched with Khoya and milk and a little lemon juice and honey at the end gave it a wonderful taste and flavor. The recipe was very well appreciated and now I have another winner in my collection. Do try this Shahi Chole masala to give a change to your regular Chole gravy. Here is the recipe.

All you need is

Chole \ Chickpeas - 2 cup
Oil - 4 tbsp
Onion - 1 and 1\2 cups ( chopped )
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Tomato - 1 cup ( chopped )
Coriander powder - 3 tsp
Kashmiri red chili powder - 2 tsp
Turmeric powder - 1\2 tsp
Garam masala - 1 tsp
Roasted cumin powder - 1\2 tsp
Salt to taste
Khoya - 100 gm
Milk - 1\2 cup
Lemon juice - 2 tsp
Honey - 1 tbsp
Saffron - a pinch ( soaked in a tbsp of milk )

Method of preparation

Wash and soak chole in enough water for 6-8 hours.
Drain the water and add chole in a pressure cooker.
Add 4 cups of water and 2 tsp salt and pressure cook till done.
Heat oil in a pan.
When the oil is hot, add onion.
Fry till onion are slightly brown.
Add ginger and garlic paste.
Cook till onions are browned.
Add tomato and cook for another minute.
Add coriander powder, kashmiri red chili powder, turmeric powder, garam masala powder and roasted cumin powder.
Fry for 2 minutes.
Add little water if required.
Add the boiled chole with the water and cook for 10-12 minutes.
Add khoya, milk and honey and mix well
Cook for another 2-3 minutes.
Add lemon juice and saffron soaked in milk..
Adjust salt as required.
Garnish with fresh coriander.
Serve hot with rice or Naan.