Chole Masala, a delicious Punjabi recipe, is quite a popular dish in India and is generally relished with Bhature or pooris. But, let me tell you that it tastes equally delicious with parathas or just with buttered toasted bread! Chole Masala can be found on the menus of almost all restaurants nowadays.
Generally the dry chickpeas/chole are cooked in a delicious tomato onion gravy with some Punjabi masalas. But this dish has become so famous, that it is now cooked in Maharashtrian Style too, in a gravy of roasted onion coconut paste! And I am sure, the kabuli chana are cooked in many other ways in different regions of India in their own unique ways!
For more such delicious dishes, do take a look at the following recipes….
1. Methi Murg
2. Paav Bhaaji
Here’s a simple recipe of the delicious Chole Masala…..
Prep Time : 20 min
Cooking Time : 40 min
Serves : 4
- 1 cup Kabuli Chana (chole/chickpeas)
- 1 Potato…. Cubed
- 3 Onions…. Sliced
- 1 1/2 Tomatoes…. Pureed
- 8 Garlic Cloves
- 1/2″ Ginger
- 1 tsp Turmeric powder
- 1/2 tsp Kashmiri Red chilli powder
- 1 1/2 tsp Chole masala/Punjabi Garam Masala
- 1 tsp Corriander Powder
- 1/2 tsp Cumin Powder
- 1 1/2 tsp Oil…. For sauteeing the onions
For tempering :
- 4 tbs Oil
- 2 Cloves
- 2 pieces Cinnamon (2 inch)
- 2 Green Cardamon
- 1 Black Cardamom
- 1 Bay leaf
- 1/4 tsp Cumin seeds
For Garnishing :
- Fresh Coriander Leaves
- To make the Chole Masala, first soak the chickpeas overnight in sufficient water. They almost double up in quantity the next morning.
- Wash the chickpeas thoroughly using clean water.
- Boil them in a pressure pan alongwith the cubed potatoes adding water a little above the level of the chickpeas. Also add a little turmeric powder and salt and about 1/4 tsp oil while cooking. Cook on high flame for 3 whistles and then on low flame for 7 minutes approximately.
- In the meantime, slice the onions, grind the ginger and garlic to get a smooth paste and also puree the tomatoes.
- Heat a kadhai and add 1 1/2 tsp oil to it.
- When the oil heats up, add the sliced onions to it. Add a pinch of salt to it. Saute till translucent. Transfer to a dish to cool.
- Grind the cooled onions in a mixer grinder to get a smooth paste without using any water.
- Heat a saucepan and add the oil for tempering to it. When the oil heats up, add the whole spices to it.
- As soon as the spices splutter, add the onion paste and saute.
- After about 5-7 minutes add the ginger garlic paste and mix.
- Saute for a few more minutes. Add the turmeric powder and mix well. Cover and cook for a few minutes.
- Add the tomato puree, corriander powder, cumin powder and kashmiri red chilli powder and mix well. Saute till the whole mixture is well cooked and comes together.
- Add the chole masala and the cooked chickpeas alongwith the water used for cooking. Add salt to taste.
- If adding punjabi garam masala instead of chole masala, do add some bedgi or other spicy red chilli powder for some spice.
- Mix well and bring to a boil.
- When the chole gravy starts boiling, reduce the flame and simmer for few more minutes.
- Transfer to a serving bowl and garnish with chopped coriander leaves.
- Serve the delicious Chole Masala with some hot Pooris or rotis or steamed flavourful basmati rice or just with some Biryani Rice or Veg Pulao and Daal Tadka.
- Complete meal with some Gaajar Halwa or Shevayaanchi Kheer for dessert.
You can add cubed paneer too, instead of potatoes to this gravy. Tastes all the more delicious!