Chole Masala
Chole Masala is dish from the Indian subcontinent. Also known as Chhole Masala / Amritsari Chole / Punjabi Chole Masala / Chana Masala, it is a spicy curry made from Kabuli gram (White variety) and a number of spices like Pomegranate powder, Dried Mango powder, Black salt and many other traditional Indian spices.
Servings: 3
Calories: 326kcal
Cost: 86
Ingredients
- 200 gram Kabuli Gram (Chickpea / छोले)
- 1 large Onion (प्याज)
- 3 medium Tomatoes (टमाटर)
- 5 cloves Garlic (लहसुन)
- ½ inch Ginger (अदरक)
- 2 Green Chilies (हरी मिर्च)
- 1 Bay Leaf (तेज पत्ता)
- 1 medium Cinnamon stick (दालचीनी)
- 2 Black Cardamoms (काली इलाइची)
- 2 Cloves (लौंग)
- 2 Green Cardamoms (हरी इलायची)
- ½ teaspoon Black Peppercorns (काली मिर्च के दाने)
- 1 teaspoon Cumin seeds (जीरा)
- ½ teaspoon Caraway seeds (अजवायन)
- 1½ teaspoons Red Chili powder (लाल मिर्च पाउडर)
- 1 teaspoon Coriander powder (धनिया पाउडर)
- 1 teaspoon Garam Masala powder (गरम मसाला पाउडर)
- 1 teaspoon Cumin powder (जीरा चूर्ण)
- ½ teaspoon Turmeric powder (हल्दी पाउडर)
- ½ teaspoon Pomegranate Seed powder (अनार के बीज का पाउडर)
- ¼ teaspoon Black Salt (काला नमक)
- 1 teaspoon Raw Mango powder (कच्चा आम पाउडर)
- 1 pinch Fenugreek Leaves (कसूरी मेथी)
- 2 tea bags (चाय की थैली)
- 4 cups water (पानी)
- Refined oil (तेल)
- Salt as per taste (स्वादानुसार नमक)
Instructions
Precook
- Put 1 cup Kabuli gram in a bowl. Add water and soak the grams for 8 to 10 hours.
- Chop 3 medium Tomatoes. Put the tomatoes in a grinder and grind down to a paste.
- Chop 1 large Onion and ½ inch of Ginger. Then put them in the grinder.
- Add 5 Garlic cloves in the jar. Grind down to a paste.
Finale
- In a pressure cooker add the soaked Kabuli grams. Add Salt as per taste.
- Put 1 Bay Leaf, 1 medium Cinnamon stick and 2 Black Cardamoms.
- Then add 4 – 5 Cloves, 2 Green Cardamoms and ½ teaspoon Black Peppercorns.
- Now put 2 Tea bags and give it a stir and close the lid of the pressure cooker.
- Cook over high flame for 5 – 6 whistles. Once settled open the lid. The grams would appear cooked now.
- Strain out the water from the grams. Take out the tea bags and the whole Spices (optional)
- Place a kadai and turn on the gas. Add oil and let it heat up.
- Then add 1 teaspoon Cumin seeds, ½ teaspoon Caraway seeds and the Onion-Ginger-Garlic paste.
- Mix gently and cook till it turns light brown.
- When its light brown, put 1 teaspoon of Red Chili powder, 1 teaspoon Coriander powder and 1 teaspoon Garam Masala powder.
- Then add 1 teaspoon Cumin powder, ½ teaspoon Turmeric powder and mix together for 2 minutes.
- Put the tomato paste we had prepared earlier and mix together. Then add salt as per taste.
- Close the lid and cook for 10 minutes. After 10 minutes take the lid off, the mixture by now would start to release the absorbed oil.
- Put ½ teaspoon Pomegranate Seed powder, ¼ teaspoon Black Salt and 1 teaspoon Dried Mango powder.
- Now add 1 pinch of Fenugreek leaves and mix all the spices together.
- Then put the strained Kabuli Chole in the paste and coat gently. Then add the strained water as well and blend together.
- Close the lid of the kadai and cook for 10 minutes. After 10 minutes take the lid off. The Grams would be cooked by now.
- Turn off the gas and take out the preparation on a separate bowl. Place a spice pan and turn on the gas. Then add 1 teaspoon oil in it.
- In hot oil (over low flame) add 1 teaspoon Red Chili powder and 2 slit Green Chilies. Mix them together. Then add the spice mix to the Chole Masala preparation.
- Chole Masala should now be ready to serve.
Video
Notes
*Our recipe is a homegrown recipe and we do not associate with any individual or entity subscribing to its authenticity, as we strongly believe that authenticity of a dish is limited to a small nucleus limited to a family and their extensions.