Chole Masala Semi Gravy Dish

Today’s recipe is Chole Masala Semi Gravy Dish. As the name reveals, this dish is doesn´t have a whole lot of gravy. It is therefore more suitable when paired with Indian Roti, Naan, Kulcha etc. Chana means chickpeas, hence the hero of ths dish is chickpeas. Recently, when I made this dish, I served it with Kulchas. The combination was simply delicious!

You can find the gravy version of this recipe here. Chickpeas in gravy are more suitable when eaten with plain steamed rice, pulav etc.

Chickpeas are a great source of fiber, proteins, vitamins and minerals and hence must be included in our daily meals. I have already shared many recipes with chickpeas, like Chickpeas and Paneer Cutlets, Chickpea Cutlets with Salad and Yoghurt Dip, Potato and Chickpea Flour Dosa Recipe, Recipe for Chole Masala gravy, and Falafel with Yoghurt Sesame Dip and Salad. Do check them out.

Now, let´s start with the recipe for Chole Masala Semi Gravy:

Equipment Needed:

• Pressure Cooker
• Pan
• Spatula
• Knives and Cutting Board

Ingredients for Chole Masala Semi Gravy:

• 1½ Cups White Chickpeas, washed and soaked overnight
• 3 tbsp Oil
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 2 Bay Leaves
• 3 Medium-Sized Onions, finely Chopped
• 1 tbsp Ginger Garlic Paste
• 3 Medium-Sized Tomatoes, pureed
• 1½ tbsp Chana Masala
• 1 tsp Kashmiri Red Chilli Powder
• 1 tbsp Coriander Powder
• ⅓ tsp Garam Masala
• Salt to taste
• 1 tbsp Kasuri Methi

Spice Mix

• 1 tsp Ajwain (Carom Seeds)
• 1 Bay Leaf
• 1 tsp Black Peppercorns
• 1 Star Anise
• 3-4 Cloves
• 1 Small Stick of Cinnamon
• 4 Green Cardamoms
• 1 Black Cardamom
• 1 Mace

Method to make Chole Masala Semi Gravy:

Take a muslin/cotton cloth. Put all the ingredients listed in the Spice Mix and tie a tight knot. Drain the excess water from the soaked chickpeas. Transfer them to a pressure cooker. Add just enough water to cover the chickpeas. Keep the spice pouch and pressure cook the chickpeas with 1 tsp of salt till they turn tender.

While the chickpeas cook, heat oil and ghee in a pan. Add cumin seeds and bay leaves. Fry for a few seconds.

Add chopped onions and fry them on medium heat till they turn golden brown.

Add ginger-garlic paste and fry for another 3-4 minutes.

Add tomato puree and all the spices, i,e ,chana masala, coriander powder, Kashmiri red chilli powder and garam masala.

Cover and cook at low heat for 10-12 minutes. Mix it occassionally.

Once the chickpeas are cooked, remove the spice pouch and transfer them to the pan.

Mix, add kasuri methi and cook for another few minutes.

Garnish with fresh coriander leaves and serve.

Here is the recipe in printable format:

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