Sunday, August 23, 2009

Chole Masala or Chickpea Masala

  • 1 cup kabuli channa/chickpeas soaked overnight
  • 1 large tomato
  • 2 large onions
  • 2 green chillies slit
  • 1 tsp. ginger grated
  • 1 tsp. garlic crushed
  • Cumin seeds
  • 1 1/2 tbsp. chopped coriander/cilantro leaves

Masalas/Condiments :-

  • 2 tsps Chole masala ( available in Indian stores)
  • 1 tsp. red chilli powder
  • 1 tsp. coriander powder
  • turmeric powder(optional)
  • pepperpowder (optional)
  • salt to taste
  • Fenugreek (Methi) Powder
  • Tomato ketchup or puree


  • Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs. Leave a tea bag in it to add to the rich color ( optional). Soda could be added for adding volume to the chana.
  • Pressure cook chole with 1/3 tsp turmeric, water and salt upto 3 whistles. Drain the chole; but, reserve the liquid
  • Take some onion and all tomoatoes with 5-6 chana that have cooled. Grind them into a paste. (Optional pure tomato puree could be used.)
  • Blend garlic and ginger too.

  • Heat oil in a deep saucepan and add cumin seeds.
  • When the cumin seeds splutter, add ginger-garlic paste and 2 split green chillies. Saute them.
  • Add chopped onion to it and saute till they are brown.
  • Add the onion-tomato-chana paste and stir them.
  • Mix all the masala powders to it and saute for a minute.
  • When the mixture is cooked, add some reserve water and bring to a boil.
  • Add the chole to the mixture and mix gently so that chole are properly coated in the mixture
  • Put more reserved water depending on the gravy you need, check and adjust the seasoning.
  • Simmer the stove and cook covered for 5-6 minutes. Finally add some fenugreek/methi powder and take mixture off the stove.
  • Garnish it with cilantro leaves

Serve it with bhature, puri or chapatti with sliced onion and lemon by the side!
Recipe for Bature follows in my next blog:-).

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