Chole masala or Chana Masala is a popular dish made of white or black chickpea in a semi gravy, that is loved and cherished by all. This dish goes well with poori, bhature, roti, naan or rice. This is another comfort dish that is made often in the North India households.
This recipe is easy and yet again a one pot dish made in a pressure cooker. The chole is soaked overnight or a for minimum of 4-5 hours so as to soften it and speeden up the cooking process. The gravy is made of simple household ingredients in an onion tomato base.
This recipe is a big hit in my house and we make it often too! My favourite way of eating it is with steamed basmati rice or simple jeera rice, which is the ever classic chole chawal. Keep reading to get shortcuts and more!
Soaking time : 4 – 5 Hours or soak overnight
Cooking time : 30 mins
- Chole or Chickpeas (Black or White) – 1 cup, soaked overnight.
- Cumin Seeds – 1/2 tablespoon
- Bay leaves – 2
- Onion – 2 Medium sized
- Tomato – 2 Medium sized
- Ginger Garlic paste – 1 tablespoon
- Red Chilli Powder – 1/2 tablespoon
- Turmeric Powder – 1 teaspoon
- Coriander Powder – 1/2 tablespoon
- Amchur or Dry Mango Powder – 1 teaspoon
- Cumin Powder – 1 teaspoon
- Garam masala – 1/2 teaspoon
- Salt to taste
- Coriander leaves for garnish
- Heat oil in a Cooker and add the cumin seeds and bay leaf. Let the cumin seeds flutter for a few seconds.
- Add the finely chopped onions and fry till slightly golden brown.
- Add the ginger garlic paste and fry till the raw smell goes away
- Add the tomatoes along with salt, turmeric, coriander powder, red chilli powder, dry mango powder, cumin powder and garam masala. Also add a little water, mix well and to allow the masala to dissolve with the onion and tomatoes and cook till the tomatoes soften and ooze out oil at the edges.
- Add the soaked chickpeas and 2 to 2 1/2 cups of water and cover the cooker with the lid with its whistle. After the first whistle on a high flame, wait for 5-6 whistles on a low flame switching off the stove.
- After the steam releases, open the lid and add the coriander leaves. Adjust the the amount of water as required and allow the gravy to come to a boil. If the gravy seems to be watery, smash some of the chickpeas with a spoon and mix to make the gravy thicker.
Tips: Use store bought chole masala along with 1/2 tablespoon red chilli powder and skip the dry mango powder, cumin powder, coriander powder and garam masala.