Chole Masala

Ingredients (serving: 2 people)

• 120 grams chickpeas/chole (soaked overnight or min 7 hrs)
• 2 medium onion sliced
• 2 medium tomato sliced
• 1 inch ginger
• 5–6 peeled garlic
• 2 tsp chole masala
• Salt as per taste
• Coriander leaves
• Cooking oil
• Jeera / cumin seeds
• Spices (turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, cinnamon, bay leaves, javitri/mace)

Recipe

1. We will make the complete recipe here in a cooker. Firstly, take the sliced onions, garlic & ginger. Add around 2tbsp water and make a fine paste out of it and keep aside.
2. Now, grind tomatoes and make a paste and keep aside.
3. Heat oil in a cooker. Add cumin seeds, cinnamon, bay leaves, javitri/mace & fry for a few sec on low flame.
4. Add onion paste and 1/2 tsp turmeric, 1 tsp red chilli, 1/2 tsp coriander powder. Mix & cook for a minute on low flame.
5. Then, add 2 tsp chole masala powder and mix well and cook for another minute.
6. Add the tomato paste/puree and mix well. Cover & cook for 2–3 mins on medium flame. Do not put whistle to the cooker yet.
7. Add soaked chickpeas/chole, mix well with spices & cook for a minute on low flame.
8. Add around 1 glass water, salt and 1/2 tsp garam masala powder and mix everything well.
9. Now, close the lid of the cooker and cook it till 7–8 whistles on medium-high flame.
10. Let the cooker cool down, then open the lid. Add coriander leaves & mix well. Your chole masala is ready to be served.

You can enjoy this with poori, rice or chapati as you like!

Tips

You can also cook chole separately before if you like. You can then mix chole directly into the gravy but this process makes it easier to cook in one go.

Once the whistles are done & the chickpeas aren’t soft, you can close the lid and put the cooker to another 2–3 whistles again.