Recipe for Chole Masala

Chickpeas are called Chole/ Safed Chane in India. They are made in different ways in different parts of the country. Chole Masala, a gravy dish made with chickpeas and some basic spices, is quite popular in north India.  It is usually paired with Puri or Bhature. It goes well with rice, roti and pulao too. 

Chickpeas are also rich in proteins and are a great addition to your diet, especially if you are a vegetarian. If you like chickpeas, you might like my recipes for Chickpea Cutlets with Salad and Yoghurt Dip and Potato and Chickpea Flour Dosa.

Let us start with the recipe for Chole Masala. 

Equipment Needed:

• Pressure Cooker: https://amzn.to/46gW6b8
• Pan: https://amzn.to/40AHEJM
• Knives: https://amzn.to/3ud487O

Ingredients needed for making Chole Masala:

1. Chickpeas: 1 1/2 cups, soaked overnight in 4 cups of water
2. Onion: 1 big, chopped
3. Tomato: 1 big, chopped.
4. Green Chilis: 2-3, chopped
5. Ginger-garlic paste: 1 tablespoon
6. Carom seeds: 1 teaspoon
7. Dry gooseberry: 1
8. Cumin seeds: 1 teaspoon
9. Oil: 2 tablespoons
10. Salt: To taste
11. Red Chili Powder: 1 teaspoon
12. Coriander Powder: 1 tablespoon
13. Turmeric Powder: 1/2 teaspoon
14. Garam Masala: 1/2 teaspoon
15. Chole Masala: 2-3 teaspoons
16. Dry Fenugreek leaves: 1 tablespoon
17. Bay leaves: 2
18. Black Cardamom: 1
19. Water: Required for soaking and cooking the chickpeas and for adjusting the consistency of the gravy
20. Fresh Coriander leaves: For garnishing

Method for making Chole Masala:

1. Discard the water in which the chickpeas were soaked. Wash the chickpeas. Cook the chickpeas with salt, carom seeds, and gooseberry, along with sufficient water, in a pressure cooker. Cook till the chickpeas are soft. To check if the chickpeas are fully cooked, take a chickpea and press it between your fingers. It should squish easily.
   
   
   
2. In a pan, heat oil. Add cumin seeds, black cardamom and bay leaves and fry them on medium heat. Then add onions, green chillies, and ginger-garlic paste.
   
   
   
3. Add tomatoes.
   
   
   
4. Add red chilli powder, turmeric powder, coriander powder, Chana Masala, and salt. Add a few tablespoons of water if it looks too dry. Adding water will prevent the spices from burning. Reduce the heat, put on a lid, and let it cook till the tomatoes become soft.
   
   
   
5. Remove the gooseberry seeds from the cooked chickpeas. Then, add the cooked chickpeas, along with the water it was cooked in, into the pan.
   
   
   
6. Now, add dry fenugreek leaves along with Garam Masala. Taste and see. Taste and adjust the salt.
   
   
   
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, or bhature, reduce the gravy by boiling it a little more. Garnish with chopped fresh coriander leaves.
   
   

Delicious Chole Masala is ready.

Some additional notes:

1. I have used dry chickpeas, which I soaked overnight and then cooked the next morning. If you want to avoid this extra work, use canned chickpeas.
2. For my readers in Germany: Most of the ingredients are easily available in Indian stores and supermarkets. You can also buy them from the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.
3. In my experience, the best dry chickpeas are available in Turkish stores in Germany.
4. Chickpeas are called Kichererbsen in German. They are called garbanzo beans in some countries.

Here is the recipe in printable format:

To read more recipes, click here. 

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