Chole Masala

⏱️ 10m Prep🔥 20m Cook
Primary Dish

Chole Masala

Ingredients

  • • 200 g canned chickpeas (drained) OR 100g dry chickpeas (pre-soaked overnight and pressure cooked for 15-20 mins until tender)
  • • 15 ml vegetable oil
  • • 150 g onion, finely chopped
  • • 200 g tomatoes, pureed
  • • 10 g ginger-garlic paste
  • • 0.5 tsp turmeric powder
  • • 1 tsp red chili powder
  • • 1.5 tbsp Chole Masala powder
  • • 1 tsp ground cumin
  • • 1 tsp ground coriander
  • • 0.5 tsp amchur (dry mango powder)
  • • 0.5 tsp garam masala
  • • Salt to taste
  • • 200 ml water
  • • Coriander leaves for garnish (optional)

Cooking Steps

1

Heat oil in a heavy-bottomed pan or pressure cooker. Add chopped onions and sauté over medium heat until golden brown (5-7 mins).

2

Add ginger-garlic paste and sauté for 1 minute until fragrant.

3

Stir in turmeric powder, red chili powder, ground cumin, and ground coriander. Sauté for 30 seconds.

4

Add tomato puree (use blender) and cook, stirring occasionally, until the oil separates from the mixture (5-7 mins).

5

Stir in Chole Masala powder, amchur, and salt. Add the drained chickpeas and mix well to coat with the masala.

6

Add water, bring the mixture to a simmer. Cover and cook for 5-7 minutes, allowing the flavors to meld.

7

Stir in garam masala. Garnish with fresh coriander leaves if desired before serving.