Ingredients

The following ingredients have 4 Servings
  • 1 Cup Chana / Chole
  • 2 Cups Water
  • 2 tsp Oil
  • 1 Onion
  • 2 Large Tomato
  • 4 Flakes Garlic
  • 1 Small Piece Ginger
  • ¼ tsp Turmeric Powder
  • 2 tsp Chilli Powder
  • 1 tsp Garam Masala Powder
  • 2 tsp Coriander Powder
  • ½ tsp Amchur Powder
  • 2 tbsp Oil
  • ½ tsp Jeera
  • 1 Green Chilli
  • 1 Bay Leaf
  • 1 Piece Cinnamon
  • 4 Cloves
  • 4 Cardamom

Instruction

  • Chop the onion, garlic, ginger and tomato roughly for grinding. Then, measure and keep all the spice powders ready. Also, rinse the chole well and soak it in water for 8 hours or overnight.
  • The ingredients in the first pic are for 'To Temper'.  In a pan, pour 2 tsp of oil, then add the roughly chopped onion and saute till translucent.
  • Now add the ginger, garlic flakes and saute again. Then add the turmeric powder, chilli powder, coriander powder and amchur powder.
  • Add the garam masala powder, tomatoes and saute till mushy. Let it cool down. Transfer the sauteed items to a mixer and grind it to a smooth paste, by pouring 1 cup of water.
  • Heat 2 tbsp of oil in a pressure pan/cooker and then add the ingredients listed in the table 'To Temper'. Once nice smell wafts, pour the onion - tomato paste.
  • Add the soaked chole and mix everything well. I didn’t drain the water in the chole, if you want the gravy to be thick, drain the water and go ahead. Then, add the required salt and pressure cook for 3 whistles in medium flame.
  • Once the pressure subsides by itself, mash only a portion of chole (this method lends a nice taste and yields a thicker gravy).Serve this Chole Masala Recipe with Roti.