Chole Masala

Recipe by
Total Time:
13 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 400g - chickpeas
  • 2 - tomatoes
  • 2 - medium onions
  • 3 - green chillies
  • 1 small cup - sour cream
  • 1 tbsp - ginger-garlic paste
  • 1/2 tsp - garam masala
  • 2 tbsp - chole masala powder
  • 1 tbsp - dhaniya-jeera powder
  • 1 tbsp - red chilli powder
  • 1 tsp - turmeric
  • 3 tbsp - butter
  • 1 tbsp - rai (mustard seeds)
  • 1 tbsp - jeera
  • 2 - red chillies
  • 1 pinch - asafoetida
  • To taste - salt
  • Few - coriander leaves

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.

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