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Chole masala
Time to cook
45 minutes
Difficulty
Easy
Serves
2
A North Indian style curry made with white chickpeas, freshly powdered spices, onions, tomatoes, and herbs.
Ingredients
White Chana
0.5 cup
Water
1 cup
Amla
1 dried amla
Salt
0.25 tsp
Onion Raw
1.5 tbsp
Tomatoes
0.25 cup
Ginger Garlic Paste
1 tsp
Turmeric
1 pinch
Red Chilli Powder
1 pinch
Garam Masala
1 pinch
Dry Mango Powder
0.5 Tsp
Green Chillies
1 chilli
Water
0.5 cup
Mustard Oil
0.75 tbsp
Salt
0.25 tsp
Black Cardamom
1 cardamom
Cinnamon
1 tsp
Black Pepper
2 peppercorns
Cloves
1 Clove
Bay Leaf
1 leaf
Carom Seeds
0.5 tsp
Cumin Seeds
1 pinch
Coriander Seeds
0.5 tsp
Fennel Seeds
0.5 tsp
Pomegranate
0.25 Tsp
Coriander Leaves
1.5 Tbsp
Fresh Ginger
1 tbsp
Onion Raw
2 tbsp
Tomatoes
0.25 cup
Lemon Raw
3 wedge
Step-by-step instructions to cook
Prep
Rinse chickpeas and soak them overnight. Drain and rinse again.
In a pressure cooker, add chickpeas, dried amla or a tea bag, and water. Pressure cook until chickpeas are soft.
In a pan, dry roast black cardamoms, cinnamon, black peppercorns, cloves, tej patta, ajwain, cumin seeds (jeera), coriander seeds, fennel seeds, dry pomegranate seeds, and Kashmiri dry red chilies. Grind them finely to make the chole masala powder.
Cooking
Heat oil in a pan. Add ginger-garlic paste and sauté briefly.
Add onions, and sauté until translucent.
Add tomatoes, and sauté until oil leaves the sides.
Lower heat, add the chole masala powder, red chili powder, turmeric, and garam masala. Stir.
Add slit green chilies and cooked chickpeas and mix well.
Add salt and 1-1.25 cups of chickpea stock or water. Stir and cover.
Simmer until you get the desired consistency.
If you didn't use dry pomegranate seeds, add amchur powder. Mix.
Garnish with coriander leaves and ginger julienne and serve hot.
Nutrition information
(per serving)
Carbs
11.4
Proteins
3.1
Fats
2.8
Fiber
2.8
79
kcal
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