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Chole masala

Chole Masala

Padmini
A gravy dish made with chickpeas and select Indian spices. Serve with rice, roti, Naan, kulcha or parantha.
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Prep Time 5 minutes
Cook Time 30 minutes
Soaking Time 8 hours
Course Main Course
Cuisine Indian
Servings 4 People

Equipment

  • Pressure Cooker
  • Pan
  • Knives and Cutting Board

Ingredients
  

  • 1½ Cups Chickpeas; washed and soaked in water overnight
  • 1 Big Onion; Chopped
  • 1 Big Tomato; Chopped
  • 2-3 Green Chillies
  • 2 tbsp Ginger-Garlic Paste
  • 1 tsp Carom Seeds (Ajwain)
  • 1 Dry Gooseberry
  • 1 tsp Cumin Seeds
  • 2 tbsp Oil
  • Salt; to taste
  • 1 tsp Red Chilli Powder
  • 1 tbsp Coriander Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Garam Masala
  • 2-3 tsp Chole Masala
  • 1 tsp Dry Fenugreek Leaves (Kasuri Methi)
  • 2 Bay Leaves
  • 1 Black Cardamom
  • Water; for soaking and cooking the chickpeas and for adjusting the consistency of the gravy
  • Coriander Leaves; for garnishing

Instructions
 

  • 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.
  • 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.
  • Add tomatoes.
  • 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.
  • Remove the gooseberry seeds from the cooked chickpeas. Then, add the cooked chickpeas, along with the water it was cooked in, into the pan.
  • Now, add dry fenugreek leaves along with Garam Masala. Taste and see. Taste and adjust the salt.
  • 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.
  • 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.
Keyword Chickpea gravy Indian style, Chole Masala