Chole or Chana Masala2013-12-08
- Servings : 6-7
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 25m
Chole or chana masala is the eternal favourite recipe, whether its party food or just a quick spicy dish you want to rustle up.
This recipe is specially for my dear friend Yen, who absolutely adores this dish.
- Chole (chickpea)- tins- about 3
- Dry chhole- about 1 cup ( alternative)
- Onions chopped - 1 cup
- Tomatoes chopped- 1 cup
- Turmeric powder- 1/2 tsp
- Chilli powder- 1 tsp
- Black cardamom- 2
- Yoghurt- 1/2 cup beaten
- Cinnamon stick- 2 - 1 inch pieces
- Oil- 2-3 tsp
- Cloves- 2-3
- Ginger garlic paste- 2 tsp
- Coriander- 2 tsp finely chopped to garnish
- If using dry chhole, soak the previous night in plenty of water. By morning they will be swollen up.
In the morning rinse well and pressure cook for 10 minutes till nice n soft.
- If using tinned chole, it is more easy. Just drain, rinse, and you are ready to cook!
1. Chop the onions finely. Chop the tomatoes .
2. Heat about 2-3 tsp oil in a kadhai or wok.
When hot, add the cinnamon sticks, cloves and cardamon. In under a minute, you will notice that they have doubled in size.
3. Now add the onions.
4. Add the ginger garlic paste, fry till fragrant, about 1-2 minutes.
5. Add the turmeric and chilli powders.
6. Now add tomatoes. Fry for 2-3 minutes. Add salt , cover and cook for about 10 minutes.
When you open the cover, the tomatoes will have become very soft and mushy. Add the chole. Adjust the salt.
7. Add beaten yoghurt and garam masala.
Feel free to continue cooking in the kadhai , however the perfectionist would not shy away from popping everything back into the pressure cooker, so that all the taste permeates into the chole.
The resultant gravy will get a wonderful thick look.
Serve hot either with parathas, rotis and rice.. Bhaturas are the best option.
Best eaten with a raita on the side.. onion raita or a boondi raita!
For a more creamy gravy, or to temper down the spice, add in 1/4 cup cream or 1/4 cup of milk and let boil.