Aah, another favorite! Chole, the quintessential Punjabi dish is something that will charm one and all. Chickpea curry can be had with rice, parathas, bhaturas, rotis, puris, aloo tikki, or samosas. Chole, is quite multi-faceted in that sense. This Chole recipe I am making is best-fit to be had with bhaturas or pooris, with some pickle and salad on the side. The only drawback, I need my siesta after this indulgence.
Step by Step Video for ‘Chole Masala’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for the Chole Masala recipe
- 1 cup Chole / Garbanzo beans/ chick peas
- ⅛ cup Cilantro / dhania
- 1” Ginger
- 2 Onions
- 2 Tomatoes
- ½ tsp Tea leaves / chai ki Patti
- 1 ½ tbsp Chole masala
- 1 tsp Kashmiri red chilli powder
- ½ tsp Dhania powder / Coriander powder
- ½ tsp Jeera powder / Cumin powder
- 4-5 Black pepper / Kali mirch
- 2-3 Cloves / Laung
- 1” Cinnamon stick / dalchini
- 1 Bay leaves / tej patta
- pinch Hing / Asafoetida
- as per your taste Salt
- 1-2 tbsp Oil
Prepping for the Chole Masala recipe
- Rinse drain the chole and soak them in 4 cups of water overnight.
- Make paste of the onions and the tomatoes and keep them separately.
Method for the Chole Masala recipe
1)Add the soaked chole along with the water in a pressure cooker, followed by the grated ginger.
2)take a small square piece of cloth and add the chai ki patti or tea leaves in and tie the ends making a small potli
3)and add it in the pressure cooker with ½ tsp of salt and mix it and cover and cook till the time you hear 8-9 whistles.
4)After 9 whistles check if the chole are done by taking a spoon and a some chole in it and press and see if they break easily that means they are done or else you need to cook it for 2-3 more whistles.
5)So now remove the potli, as we don’t need that anymore and keep our chole aside.
6)Now in a kadai add about 2 tbsp of oil and once hot add the tej patta which is bay leaves followed by the cloves which is luang, then the dalchini which is cinnamon stick and then the kali mirch which is black pepper and cook for 30 seconds.
7)After 30 seconds add the hing which is asafoetida and the kashmiri red chilli powder.
8)then the onion paste of the two onions and mix it in and cook for 3-4 minutes or until the onions are fully cooked.
9)Once the onions are fully cooked add the tomato paste of two tomatoes,
10) followed by the dhainia jeera powder, which is cumin coriander powder, some salt, and the chole masala and mix well and cook for the next 3-4 minutes or until the tomatoes are fully cooked.
11)After 3-4 minutes or once the tomatoes are fully cooked add the cooked chole from the pressure cooker and now mix them in.
12)Now add the fresh dhania, and mix them in as well and cook for the next 5 minutes.
13)After 5 minutes our chole is ready so just transfer it in a serving bowl. And garnish with some fresh dhania and onion slice and green chilli
14) do serve hot with some bhatura , the recipe for which I already have on my channel as well as on my website.
Some people also prefer to have chole with jeera rice. At times I also prefer chole with some rice and during those times I make quite more gravy.
Also it’s always a good idea to have more gravy as the chole will keep absorbing the liquid and your chole can get very dry if you are planning on serving after a time interval.