Chole Masala Recipe

 

 

Chole/ Safed Chane ( Chickpeas) are loved by people in India, especially in the northern part. They are prepared in many ways and are usually enjoyed with Puri or Bhature. Of course, they go well with rice, roti, pulao, etc. Today, the version that I am sharing with my readers is the one that is usually eaten with Puri or Bhature. The gravy is less and is therefore easy to combine with any Indian bread. When eaten with rice, the amount of gravy is increased.

The ingredients for making Chole are:

  1. Chickpeas: 1 1/2 cups, soaked overnight
  2. Onion: 1 big, chopped
  3. Tomato: 1 big, chopped.
  4. Green Chilis: 2-3, chopped
  5. Ginger-garlic paste: 1 tbsp
  6. Carom seeds: 1 tsp
  7. Dry gooseberries: 2-3 
  8. Cumin seeds: 1 tsp
  9. Oil: 2 tbsps
  10. Salt: To taste
  11. Red Chili Powder: 1 tsp
  12. Coriander Powder: 2 tsps
  13. Turmeric Powder: 1/2 tsp
  14. Garam Masala: 1/2 tsp
  15. Chole Masala: 2-3 tsps
  16. Dry Fenugreek leaves: 1 tbsps
  17. Bay leaves: 2
  18. Water: As desired.
  19. Fresh Coriander leaves: For garnishing

Method for making Chole Masala:

1. Start with cooking the chickpeas along with salt, carom seeds, and gooseberries along with sufficient water ( a cup more than that required to completely soak the chickpeas) in a pressure cooker. Cook till the chickpeas are soft.

Soaked Chickpeas
 
Dry gooseberry
Cooked Chickpeas
Press a chickpea and see if it is cooked completely
If it looks like this when pressed with fingers, it is cooked.

 

2. In a pan, heat oil. Add cumin seeds and bay leaves and fry them on medium heat. Then add onions, green chilies, and ginger-garlic paste.

 

 
3. Then add tomatoes.
 
 

4. Add red chili powder, turmeric powder, coriander powder, Chana Masala, and salt. Add a few tablespoons of water. Reduce the heat, put on a lid, and let it cook till the tomatoes become soft.

 

 

 

5. Remove the gooseberries from the cooked chickpeas. Then add the cooked chickpeas and the water it was cooked in into the pan.

 

 

6. Now, add dry fenugreek leaves along with Garam Masala. Taste and see. If more salt is needed, add that, too, at this stage.

 

 

 

7. To thicken the gravy, use the back of the ladle to press a few chickpeas along the pan so that they get mashed. Then mix everything.

 
 

8. If you want to serve it with rice, boil it for about 2-3 minutes and turn off the heat. If you want to serve it with any Indian bread like puri, roti, bhature, then reduce the gravy by boiling it a little more. Garnish with chopped fresh coriander leaves.

 

A note for my readers in Germany: Most of the ingredients needed for this recipe are available in Indian shops. You can check out any Indian shop nearby or buy good quality products at the best prices from Spiceland. They have all Indian food products and deliver all over Germany.

Ingredients like tomatoes, onions, oil, salt, etc., can be purchased from German supermarkets. Although I used dried chickpeas, soaked overnight, you can also buy canned chickpeas for this recipe. They are easily available in german supermarkets. Chickpeas are called Kichererbsen in German.

To read more recipes, click here

 

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