Chole Masala

Recipe by
Total Time:
13 hours
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Chole Masala

  • Soak the chickpeas in water overnight and cook them until they become soft. Make sure they are not overcooked.
  • Cook the cut onions, chillies, and tomatoes separately.
  • Grind the onions, tomatoes, and chillies along with a cup of the cooked chole into a smooth gravy.
  • Now heat butter in a kadai and add rai, jeera, red chillies, and asafoetida.
  • When the jeera starts spluttering, add some onions that are finely chopped.
  • Now add the ginger-garlic paste, garam masala, dhaniya-jeera powder, red chilli powder, chole powder, and turmeric.
  • When the oil starts leaving from the sides, add all the drained chole and the onion-tomato gravy.
  • Add salt according to taste and let it cook on low flame for 5 to 10 minutes.
  • Now add sour cream, allowing it to mix completely, and cook on low flame for 15-20 minutes until the oil starts separating.
  • Now remove from the flame and garnish with finely chopped coriander.
  • You can serve this with parathas, naan, or rice.