Creamy Chole Masala

If using dried chickpeas, soak them overnight and pressure‑cook until very soft. Reserve some of the cooking water.

Add 1/2 cup cooked chickpeas, yogurt, cooked potatoes and a splash of cooking water to a blender. Blend until completely smooth.

Heat oil in a pan over medium heat. Add the chopped red onion and green chillies. Sauté until the onion softens, about 3–4 minutes.

Reduce the heat to low and pour in the chickpea‑yogurt blend. Stir continuously for about 1 minute so the yogurt stays smooth and does not curdle.

Add Kashmiri chilli powder, regular chilli powder, coriander powder, cumin powder, turmeric, chole masala, and salt. Cook, stirring, for 2–3 minutes to toast the spices.

Gradually add the reserved chickpea water, a little at a time, until you achieve a creamy gravy consistency.

Stir in the remaining cooked chickpeas. Mix well and simmer on low heat for 8–10 minutes, allowing the gravy to thicken and become glossy.

Finish by adding butter or ghee; let it melt completely into the curry.

Garnish with chopped red onion, fresh coriander leaves, and optional green chilli before serving.