Chole Masala is a classic North Indian dish, especially popular in Punjabi cuisine. It is made with chickpeas, also known as kabuli chana, which are simmered in a spicy and tangy gravy that boasts aromatic spices, bold flavors, and a comforting richness. Traditionally, this wholesome and delicious Chole Masala is served with Bhatura or Puri, but it can also be paired with Naan.
Ingredients
- 2 cups- chickpeas, raw, soaked overnight
- 4 – cardamom pods
- 4- cloves
- 1 teaspoon- Cumin Seeds
- 1 teaspoon- Royal cumin/Caraway seeds
- 1-inch- cinnamon stick
- 1 tablespoon- ginger paste
- 1 tablespoon- garlic paste
- 2- chopped onions
- 1/2 tsp- Julienned ginger
- 4- chopped tomatoes
- 1 cup -tomato pulp/puree
- 3 tsp- chole masala( Badshah chole masala)
- 1 tsp- red pepper powder
- 1 tsp- dried mango powder/Aamchur (optional)
- 1 tsp- turmeric
- 1.5 tsp-coriander powder
- 1.5 tsp- cumin seeds powder
- 1 tsp- crushed black pepper
- 1 tsp- garam masala
- 1 tsp- chaat powder
- salt- to taste
- 1/2 cup- cilantro chopped
- 1/4 cup- chopped mint
- 5- green chilies, slit
Method
1. Soak 2 cups of raw chickpeas overnight in about 6 cups of water.
2. Drain the soaking water from the chickpeas, add fresh water, and pressure cook them, or place them in an Instant Pot for 10-12 minutes. (If cooking with canned chickpeas, skip the 1 & 2 steps)
3. Heat oil in a pan and add cumin seeds and caraway seeds, allowing them to crackle. To enhance the aroma and flavors, add cardamom, cloves, and cinnamon.
4. Next, add ginger-garlic paste and chopped onions, sautéing until the onions become translucent.
5. Add chopped tomatoes and tomato pulp or puree to the pan, allowing it to cook.
6. Stir in the spices: red chili powder, coriander powder, cumin powder, and turmeric.
7. Incorporate the pressure-cooked chickpeas into the sautéed onions and tomato mixture, cooking over medium heat.
8. Mash a few chickpeas with a spatula or masher to create a thick base for the chole masala along with the onions and tomatoes.
9. Add chole masala, chaat masala, crushed black pepper, and garam masala, along with about a cup of water. Allow it to simmer on medium heat until the flavors meld together.
10. Finally, add cilantro, mint, green chilies, and julienned ginger to the chole masala and let it slowly simmer.
11. This chole masala is a popular dish in Punjabi cuisine and pairs best with puri or bhatura.
12. Alternatively, the same dish can be served without gravy as chole chaat, accompanied by samosas, chopped onions, cilantro, mint, green chilies, chaat masala, black salt (kala namak), and khatti-meethi chutney (tamarind jaggery chutney).
