Chaap Chola

1. 1

   Cook the Chickpeas

   • Drain the soaked chickpeas. In a pressure cooker, combine the chickpeas, 3 cups of fresh water, and 1/2 tsp of salt.
   • Pressure cook on high heat for 1 whistle, then reduce the heat to low and cook for 15-20 minutes, or until the chickpeas are soft and tender.
   • Let the pressure release naturally. Do not discard the cooking water; set it aside.
2. 2

   Prepare and Fry the Soya Chaap

   • While the chickpeas are cooking, remove the soya chaap from their sticks and cut them into 1-inch thick rounds.
   • Heat 1/4 cup of oil in a heavy-bottomed pan or kadai over medium-high heat.
   • Carefully add the soya chaap pieces and shallow fry for 5-7 minutes, turning occasionally, until they are golden brown and slightly crisp on all sides.
   • Remove the fried chaap with a slotted spoon and set aside on a plate.
3. 3

   Create the Gravy Base (Tadka)

   • In the same pan, reduce the heat to medium. If there's excess oil, remove some, leaving about 3 tbsp. Add the ghee.
   • Once the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for 30-40 seconds until they become fragrant.
   • Add the finely chopped onions and cook for 8-10 minutes, stirring frequently, until they are soft and deep golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
4. 4

   Cook the Masala

   • Reduce the heat to low. Add the powdered spices: turmeric, Kashmiri red chili, coriander, cumin, and chana masala powder. Stir for 30 seconds to toast the spices without burning them.
   • Immediately pour in the tomato puree and add the remaining 1 tsp of salt. Increase the heat to medium.
   • Cook the masala, stirring often, for about 8-10 minutes. Continue until the mixture thickens, darkens in color, and you see oil separating from the sides of the masala.
5. 5

   Combine and Simmer the Curry

   • Add the cooked chickpeas and the fried soya chaap pieces to the pan. Gently stir for 2 minutes to coat them well with the masala.
   • Pour in about 2 cups of the reserved chickpea cooking water. Stir everything together and bring the curry to a boil.
   • Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the chaap to soften and absorb all the flavors of the gravy.
   • If the gravy is too thick, add a little more hot water to reach your desired consistency.
6. 6

   Finish and Garnish

   • Turn off the heat. Stir in the garam masala and the crushed kasuri methi (crush it between your palms before adding).
   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest, covered, for at least 10 minutes before serving. This helps the flavors to meld beautifully. Serve hot with naan, roti, or steamed rice.

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