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2 - medium
1 small cup - sour
1 tbsp - ginger-garlic paste
1/2 tsp -
2 tbsp -
1 tbsp - dhaniya-jeera powder
1 tbsp -
Red Chilli powder
1 tsp -
3 tbsp -
1 tbsp - rai (mustard seeds)
1 tbsp -
1 pinch -
To taste - salt
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.