Masala Chole
Masala chole is a very popular recipe in north India, which is coupled with rice. Also known as Punjabi chole, it is a staple meal for many households and it is healthy as well as delicious. It is a rich, thick gravy where chickpeas are boiled and then cooked with tomatoes, onions, basic aromatics, and basic Indian pantry spices.
Servings Prep Time
2-3people 20minutes
Cook Time
60minutes
Servings Prep Time
2-3people 20minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Soak the chickpeas in water overnight along with a tea bag. Boil it with 2 tsp salt in a pressure cooker with about 500 ml water. About 7-8 whistles should allow the chickpeas to cool completely.
  2. Soak the chickpeas in water overnight along with a tea bag. Boil it with 2 tsp salt in a pressure cooker with about 500 ml water. About 7-8 whistles should allow the chickpeas to cool completely.
  3. In a kadhai, heat some ghee. Once it starts smoking and acquires a pale yellow color, add a bay leaf.
  4. Add the finely chopped onions to the ghee. 
  5. Cook the onions gently for two-three minutes till they become transparent.
  6. Add the ginger garlic paste and the chili paste to the onions and stir till the raw aroma of the aromatics disappears.
  7. Once the raw aroma of the onions and ginger and garlic disappears, add the tomato paste. Saute this till all the water from the tomato reduces and a thick paste gets formed. This step is absolutely crucial otherwise you will have a curry with raw tomato smell.
  8. Season with salt, cumin powder (jeera), black pepper powder, turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well till the spices completely assimilate with the rest of the ingredients in the masala.
  9. Now add the boiled chickpeas and water to this cooked masala paste. Stir well and boil it in high heat till you get your desired consistency.
  10. A semi gravy is usually best for this curry. Once you reach this consistency, add a handful of Kasuri methi to the curry and stir. 
  11. Just before you take it off the stove, add the fresh garam masala and give it one last stir.
  12. As a final step, garnish with freshly chopped coriander leaves. 
  13. Serve with roti, rice or pulao with onions, salad, and pickle.