Chole masala or Chana masala recipe

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Preparation time:10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Serves: 4-5

Ingredients:

For pressure cooking:

  • 1 cup dried white chickpeas ( garbanzo beans or kabuki Chana),
  • 1 tea bag ( optional),
  • A pinch of baking soda,
  • 1/2 tsp salt,
  • 3 cups water.

For masala gravy:

  • 2 medium sized onions, finely chopped,
  • 1 medium sized tomato, finely chopped,
  • 2-3 garlic cloves,
  • 1/2 inch ginger,
  • 1/2 tsp red chili powder,
  • 1/4 tsp turmeric powder,
  • 1/4 tsp garam masala,
  • 2 green chilies,
  • 1 tsp amchur powder,
  • 2 tsp oil,
  • 1 tsp cumin seeds,
  • Salt as required,
  • 2 small tej pata ( bay leaves)
  • Some chopped coriander leaves.
           

Method:

Step 1: Rinse and soak the chole in enough water overnight. Rinse the soaked chole.
Step 2: In a pressure cooker add the chole along with tea bags, salt, baking soda and add water.
Step 3: Pressure cook the Chana for 9-10 whistles, the Chana should be cooked well and softened.
Step 4: In a pan Heat oil. Add cumin seeds and bay leaves.
        
Step 5: Add chopped onions and sauté till the onions turn translucent or light brown.
Step 6: Then add ginger garlic paste and green chilies and sauté till their raw smell goes away.
Step 7: Add tomatoes and sauté them for 2 minutes.
     
Step 8: Then add all the dry masala- red chilies powder, turmeric powder, garam masala, amchur powder, salt. Stir the masala and cook for few minutes.
Step 9: Add the cooked chole ( remove tea bags) along with the stock. Stir well and cover the Chana.
Step 10: Simmer on medium flame, the gravy will thicken and reduced. Mash few Chana, this will help thicken the gravy. Simmer till you get the consistency you prefer.
  
Step 11: Garnish with coriander leaves.
Step 12: Serve chole hot with kulchas, rotis, pooris, bhaturas, steamed rice or jeera rice.

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