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Chole Masala

Chickpeas cooked in a thick base of spices, onions & tomatoes make for a delicious accompaniment to chapathis, rice or pulao
Course Side Dish
Cuisine North Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 1 cup chickpeas * see notes
  • 1 big onion, finely chopped
  • 1 medium-big tomato, ground to paste
  • 1 teaspoon tomato paste (puree) (or tomato ketchup) optional, but recommended
  • 4 fat cloves of garlic, minced
  • 1 inch ginger, minced
  • 1 small green chilli, minced (deseeded if you wish)
  • 1/2 teaspoon chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chole masala powder
  • 1/2 teaspoon garam masala powder
  • 2-3 teaspoons kasuri methi (dried fenugreek leaves) optional
  • salt to taste
  • oil or ghee for frying

For the seasoning

  • 1 teaspoon cumin seeds
  • 2 tablespoons chopped coriander
  • 1 inch ginger, cut julienne
  • 1-2 tablespoons ghee

Instructions

  • Wash and soak the chickpeas for 10-12 hours. Then drain the water and refresh the chickpeas in a couple of changes of fresh water.
  • Transfer the chickpeas to a pressure cooker. Add enough water to cover them. and some salt to taste. Cook on full heat for 3-4 whistles (or longer if the chickpeas haven't been soaked adequately). Remove from heat and keep aside
  • In a heavy based pan, heat some oil or ghee. Toss in the ginger, green chilli and garlic and fry for half a minute. Then add the chopped onions and fry till they turn translucent (pale)
  • Next, add the ground tomato paste and fry on a medium-low heat for 3-4 minutes or till the oil begins to separate. 
  • Reduce the heat completely and add the powders - chilli, coriander, garam masala & chole masala. Fry for a few seconds and then add a little (approx 1/2 cup) chickpea stock (cooking liquid) and bring the gravy to a boil
  • Let the gravy thicken a bit. Check the taste and add the salt, spice and the tomato puree if required. The tomato puree is optional but recommendeda as it gives a good colour and texture to the curry
  • If there is more chickpea stock you can add it in parts and allow the gravy to thicken. Finally, add the chickpeas, rub the kasuri methi between your palms and stir in. Simmer for at least 5-7 minutes. 
  • Heat ghee in a small pan for seasoning. Reduce heat, toss in the cumin seeds. When they stop sizzling, add the julienned ginger and chopped coriander. Stir once and quickly pour this mixture over the prepared chole masala. Mix once
  • Serve hot with any accompaniment of your choice - rice, pulaos, roti, chapathi or naan

Notes

  1. You can use 2-1/2 cups of canned (and drained) chickpeas (ready to cook)