Chole Masala

Chole/ Safed Chane ( Chickpeas) are loved by people in India, especially in the northern part. They are prepared in many different ways and are usually enjoyed with Puri or Bhature. Of course, they go well with rice, roti, pulao, etc too. Today, the version that I am sharing with my readers is the one that is usually eaten with Puri or Bhature. The gravy is less and is therefore easy to combine with any of the Indian bread. When eaten with rice, the amount of gravy is increased.

The ingredients are:

1. Chickpeas: 1 1/2 cups, soaked overnight

2. Onion: 1 big, chopped

3. Tomato: 1 big, chopped.

4. Green Chilis: 2-3, chopped

5. Ginger-garlic paste: 1 tbsp

6. Carom seeds: 1 tsp

7. Dry gooseberries: 2-3 

8. Cumin seeds: 1 tsp

9. Oil: 2 tbsps

10. Salt: To taste

11. Red Chili Powder: 1 tsp

12. Coriander Powder: 2 tsps

13. Turmeric Powder: 1/2 tsp

14. Garam Masala: 1/2 tsp

15. Chole Masala: 2-3 tsps

16. Dry Fenugreek leaves: 1 tbsps

17. Bay leaves: 2

18. Water: As desired.

19. Fresh Coriander leaves: For garnishing

1. Start with cooking the chickpeas along with salt, carom seeds and gooseberries along with sufficient water ( a cup more than that required to completely soak the chickpeas) in a pressure cooker. Cook till the chickpeas are soft.

Soaked Chickpeas

Dry gooseberry

Cooked Chickpeas

Press a chickpea and see if it is cooked completely

If it looks like this when pressed with fingers, it is cooked.

2. In a pan, heat oil. Add cumin seeds, and bay leaves and fry them on medium heat. Then add onions, green chilies, and ginger-garlic paste.

3. Then add tomatoes.

4. Now add red chili powder, turmeric powder, coriander powder, Chana Masala, and salt. Add a few tablespoons of water. Reduce the heat, put on a lid and let it cook till the tomatoes become soft.

5. Remove the gooseberries from the cooked chickpeas. Then add the cooked chickpeas along with the water it was cooked in, into the pan.

6. Now, add dry fenugreek leaves along with Garam Masala. Taste and see. If more salt is needed, add that too at this stage.

7. To thicken the gravy, use the back of the ladle to press a few chickpeas along the pan so that they get mashed. Then mix everything.

8. If you want to serve it with rice, boil for about 2-3 minutes and turn off the heat. If you want to serve it with any of the Indian breads like puri, roti, bhature, then reduce the gravy by boiling it a little more. Garnish with chopped fresh coriander leaves.