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Chole Masala Recipe Grubvineweb
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4 from 1 vote

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.
Prep Time8 mins
Cook Time40 mins
Course: Main Course
Cuisine: Indian, North Indian, Punjabi
Keyword: Bhature Chole, Chana Masala, Chickpea curry, Chole Masala, Kabule Chole, Punjabi Chole
Servings: 3
Calories: 326kcal
Author: grubvineweb
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)
  • 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.