How to Make Delicious Chole Masala Recipe
Chole Masala, also known as Chana Masala, is a classic and beloved North Indian dish that has captured the hearts and taste buds of people worldwide. This flavorful and aromatic dish revolves around chickpeas (chana) cooked in a rich, spicy, and tomato-based gravy. Chole Masala is a staple in Indian cuisine, frequently served with rice, naan, or other types of bread. It's a go-to vegetarian or vegan option that's both satisfying and nutritious.
- 2 cups Kabuli Chana (chickpeas), soaked
- 2 onions
- 2 tomatoes
- 3 green chilies
- Water as needed
- 1/2 tsp baking soda
- Coriander leaves
- Ginger julienne
- 1 Dal Chini (cinnamon stick)
- 2 Badi Elachi (black cardamom)
- 4 Laung (cloves)
- 2 Bay Leaves
- 1 tbsp salt
- 1 tbsp coriander powder
- 1 tsp red chili powder
- 2 tbsp Chana Masala
- 1 tbsp garam masala
- 1 tbsp Amchur (dry mango) powder
- 1/4 cup mustard oil
- 1 pinch hing (asafoetida)
- 1 tsp cumin seeds
- Green chili and ginger
- 1 tbsp Kasuri Methi (dried fenugreek leaves)
Cooking the Chickpeas:
- In a pressure cooker, add the soaked Kabuli Chana (chickpeas) along with 2 cups of water and 1/2 tsp of baking soda. Pressure cook until the chickpeas are soft and cooked thoroughly. It may take 4-5 whistles or about 20-25 minutes.
- Once cooked, drain and set the cooked chickpeas aside.
Preparing Tea Water (For Color):
- In a separate pot, boil 2 cups of water and add 2 tbsp of tea leaves. Simmer for a few minutes, allowing the tea to infuse the water with color. Strain and set the tea water aside.
Making the Masala:
- In a large pan, heat 1/4 cup of mustard oil until it begins to smoke. Allow it to cool for a minute.
- Add whole spices, including Dal Chini, Badi Elachi, Laung, and bay leaves, to the hot oil. Sauté until the spices release their aroma.
- Add finely chopped onions, green chilies, and ginger julienne to the pan. Sauté until the onions turn golden brown.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add 1 tbsp salt and the dry masala: coriander powder, red chili powder, Chana Masala, garam masala, and Amchur powder. Cook until the masalas are well combined and the oil starts to separate from the mixture.
- Pour in the tea water prepared earlier for color. Mix well and let it simmer for a few minutes.
- Add the cooked Kabuli Chana (chickpeas) to the pan and stir to coat them with the masala. Let it simmer for a while to allow the flavors to meld.
- In a separate small steel pan, heat a bit of oil and add a pinch of hing (asafoetida) and 1 tsp of cumin seeds. Sauté until the cumin seeds splutter.
- Add finely chopped green chilies and ginger to the tadka pan and sauté for a minute.
- Pour the tadka over the prepared Chole Masala.
- Crush Kasuri Methi (dried fenugreek leaves) between your palms and sprinkle it over the Chole Masala.
- Garnish with coriander leaves and ginger julienne.
- Your delicious Chole Masala is ready to be served with rice, naan, or roti.
Enjoy your flavorful and spicy Chole Masala dish! For more recipes, whether you're seeking quick and easy weeknight dinners, gourmet creations, or specialized dishes for your preferences visit Avias recipe blogs which have you covered.