Chole Masala
- 4 channa masala
- 2 anardana powder
- 2 garam masala
- 2 amchoor powder
- 3 corriendar powder
Ingredients
- 2 cups chickpeas raw, to be soaked overnight
- 2 bay leaves
- 5-6 green cardamom pods
- 1 inch cinnamon stick
- 4-5 black peppercorn
- 1 teaspoon salt adjust to taste
- 5 cups water
- (optional) 2 black tea bags for dark color of chole
gravy
- 1-1.5 tablespoons oil
- 2 whole cloves
- 3/4 cup finely chopped onions
- 2 teaspoons ginger garlic paste
- 2.5 cups pureed tomatoes from 3 medium tomatoes
- 3 teaspoons chole masala homemade (recipe above) or store-bought
- 1/2 teaspoon red chili powder or to taste
- 1/2 teaspoon paprika powder
- 3/4 teaspoon cumin powder
- 1/2 salt adjust to taste
garnish
- 1 tablespoon ghee
- 1 inch ginger cut into julienne
- 1/4 teaspoon garam masala
- 1/2 tablespoon crushed kasuri methi also known as dried fenugreek leaves
- 2 tablespoons cilantro chopped
Preparation
Cooking chickpeas
- Soak raw chickpeas overnight (min of 8 hours).
- Pressure cooker and add the whole spices (DONT THROW AWAY THE WATER. It is used for the curry)
- bay leaves
- green cardamom pods
- cinnamon stick
- black peppercorns
- 5 cups water
- 1 teaspoon salt
- 2 black tea bags (optional for color)
- Cook at high heat for 1 to 2 whistles.
- Lower heat to medium and cook for another 10 minutes.
- Turn off gas and let the pressure release naturally.
- Once the pressure comes off, remove tea bags and bay leaves.
- Set aside (DO NOT THROW AWAY THE WATER)
gravy
- Heat oil in a pot on medium heat.
- Add 2 whole cloves and grated onions to the pot.
- Cook the onions raw smell goes away and they are light golden brown in color (~7 to 8 minutes).
- Then add the ginger, garlic paste and cook until the raw smell goes away (~2 minutes).
- Add the tomato puree and stir. (IMPORTANT!! step)
- Cover the pot and cook the tomatoes for around 15 minutes on medium-low heat, stir every 2 to 3 minutes in between.
- Once the tomatoes are done, add the spices and cook for 1-2 min.
- chole masala
- red chili powder
- paprika
- cumin powder
- 1/2 teaspoon salt.
Combine
- Add the boiled chickpeas, (along with the water in which they were boiled) to the pot and combine well.
- Add an extra 1/2 cup water and let simmer on medium-low heat for 30 minutes.
- Mash some of the chickpeas with the back of your spatula while they are simmering. (Simmering give alot of flavor!)
- The gravy will thicken after 30 minutes. Add water to get desired consistency.
Chowk
- Heat 1 tablespoon of ghee.
- Once hot, add the ginger juliennes and fry until the juliennes are golden brown in color but do not burn them.
- Add the ginger juliennes to the chole, stir and switch off the heat.
- Add garam masala, kasuri methi and chopped cilantro.
- Serve.