Chole Masala
Chole Masala
Ingredients
- • 100 g Dried Chickpeas (soaked overnight)
- • 150 g Onion, chopped
- • 250 g Tomatoes, blended into puree
- • 15 g Ginger-Garlic Paste
- • 1 tsp Green Chili, slit (or to taste)
- • 30 ml Cooking Oil
- • 2 tbsp Chole Masala Powder
- • 0.5 tsp Turmeric Powder
- • 1 tbsp Coriander Powder
- • 1 tsp Cumin Powder
- • 1 tsp Red Chili Powder
- • 1 tsp Amchur (Dry Mango Powder)
- • 1 tsp Salt (to taste)
- • 300 ml Water (for cooking chickpeas and gravy)
- • 5 g Fresh Coriander, chopped (for garnish)
Cooking Steps
Ensure chickpeas are soaked overnight. Drain and rinse.
Pressure cook the soaked chickpeas with 200ml water and a pinch of salt for 5-6 whistles or until tender. Let the pressure release naturally.
While chickpeas are cooking, chop the onion and slit the green chili. Blend tomatoes into a smooth puree using a blender.
Heat cooking oil in a large pot or karahi on the stove. Add chopped onion and sauté until golden brown (5-7 minutes).
Add ginger-garlic paste and green chili, sauté for 1-2 minutes until aromatic.
Pour in the blended tomato puree. Cook, stirring occasionally, until the oil separates from the masala (about 5-7 minutes).
Add chole masala powder, turmeric powder, coriander powder, cumin powder, red chili powder, and amchur. Sauté for another 2-3 minutes.
Add the cooked chickpeas along with any remaining cooking liquid into the masala. Add another 100ml water if the gravy is too thick. Mix well.
Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Mash a few chickpeas with the back of a spoon to thicken the gravy if desired.
Adjust salt to taste. Garnish with fresh chopped coriander before serving.