Chole Masala Recipe: A Flavorful Indian Delight

Chole Masala, also known as Chana Masala, is a beloved North Indian dish featuring chickpeas cooked in a rich, aromatic gravy. This hearty dish is packed with robust flavors from a blend of spices, making it a favorite in Indian households and restaurants worldwide. Whether served with fluffy bhature, rice, or roti, Chole Masala offers a fulfilling and delicious meal. Let's dive into an authentic and easy-to-follow chole masala recipeyou can recreate at home.

Ingredients:

For Cooking Chickpeas:

1 cup dried chickpeas (or 2 cups canned chickpeas, drained and rinsed)

3 cups water

1 black tea bag (optional, for deep color)

1 bay leaf

1-inch cinnamon stick

2 cloves

2 green cardamoms

1 teaspoon salt

For Chole Masala Gravy:

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 large onion, finely chopped

2 green chilies, chopped

1 tablespoon ginger-garlic paste

2 large tomatoes, pureed

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala

1 teaspoon amchur (dry mango powder) or lemon juice

1 tablespoon chole masala powder (optional, enhances flavor)

Salt to taste

1/2 cup water (adjust consistency as needed)

Fresh coriander leaves for garnish

1 teaspoon kasuri methi (dried fenugreek leaves, optional)

Instructions:

1. Preparing the Chickpeas:

If using dried chickpeas, soak them overnight in 3 cups of water. The next day, drain and rinse the chickpeas. Pressure cook with 3 cups of fresh water, a tea bag (for color), bay leaf, cinnamon, cloves, cardamoms, and salt. Cook for about 4-5 whistles or until soft. Discard the tea bag after cooking. If using canned chickpeas, rinse and use directly.

1. Making the Chole Masala Gravy:

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Add green chilies and ginger-garlic paste. Sauté until the raw smell disappears.

Pour in the pureed tomatoes and cook until the oil separates from the mixture.

Stir in turmeric, red chili powder, coriander powder, cumin powder, and chole masala powder. Mix well.

Add the boiled chickpeas along with some of the cooking water to the gravy.

Mash a few chickpeas using the back of a spoon to thicken the gravy.

Simmer for 10-15 minutes on low heat, allowing the flavors to meld together.

Add garam masala, amchur powder (or lemon juice), and kasuri methi. Stir well and cook for another 2 minutes.

1. Serving Suggestions:

Garnish with fresh coriander leaves.

Serve hot with bhature, puri, roti, or steamed basmati rice.

Pair with sliced onions and lemon wedges for an extra zing.

Tips for the Best Chole Masala:

Using dried chickpeas gives a better texture and flavor compared to canned ones.

A tea bag while boiling chickpeas enhances color without affecting taste.

Slow cooking enhances the depth of flavors, making the dish more delicious.

Adjust the spice levels to your preference for a milder or spicier version.

Conclusion:

A chole masala recipe is a delightful and versatile dish that brings warmth and comfort to any meal. Its rich and aromatic gravy, infused with traditional Indian spices, makes it an irresistible treat. Whether you're making it for a special occasion or a simple family dinner, this recipe guarantees a delicious and satisfying experience. Try it out today and enjoy a burst of flavors in every bite!