Chole is also known as Chana Masala is a chickpea dish cooked in a bit spicy gravy. In this recipe chole and tomatoes are simmered with a mixture of fried garlic, ginger, onion and green chillies and some roasted masala by which it gets an authentic taste like cumin, bay leaf, cinnamon, fennel seeds, coriander (dry).It is best enjoyed with Bhatura or poori and also goes well with rice or pulaao. Use of Chole is very popular in Indian Street Food and chaats like Aloo Tikki. Its taste increases when served with onions, chutney, pickle etc.
Preparation Time- 15 mins
Cooking Time- 30 mins
Total Time- 45 mins
Black peppercorn: 4-5
Bay leaves: 2
Cinnamon sticks: 2
Dry red Chillies-2
Salt: to taste
For the chole
Tea bags: 2
Chole: 2 cups
Onion: 3/4 cup, grated or pureed [from 2 small onions]
Tomatoes: 2.5 cups puree [from 4 medium tomatoes]
Ginger-garlic paste: 2 teaspoon
Chole Masala: 3 teaspoon
Salt: to taste
Water: 5 cups [depending on how thick or thin you want gravy to be]
Ghee [clarified butter]: 1 tablespoon
Ginger: 1 inch, cut into julienne
Dried fenugreek leaves [kasuri methi]: 1/2 tbsp, crushed
Coriander leaves: 2 tablespoon, chopped
Garam masala: 1/4 teaspoon
- Soak the chickpeas overnight in enough water to cover them.
- In a pressure cooker add the soaked chickpeas, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
- Roast the ingredients of masala on medium flame and grind in finely in grinder.
- In a wok, heat 2 tsp of oil. Once hot, add grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
- Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
- Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around.
- Add the roasted and grinded masala, and mix for a 1-2 minutes.
- Add the chole next and stir until they get coated with the spices, around 2 minutes.
- Add water, cover the pan and let it simmer at medium-low flame for around 20 minutes. The gravy will thicken after 20 minutes so add water accordingly.
- Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.
- Serve with roti, paratha or plain rice.