Chole or popularly known as Chana Masala is a Punjabi cuisine famous all over India. A spicy, tempting, and delicious dish is prepared from white chickpeas in a spicy gravy. It gets its authentic taste from the addition of Indian spices like chana masala. It’s the main ingredient while preparing this dish. You can easily get this masala from any store or you can prepare at home as well. But I prefer to buy from the store as it tastes the best and saves time as well.
Chana masala is best enjoyed with bhatura or kulcha. It goes very well with rice as well. You can prepare the dish for your lunch or dinner. And trust me everyone would surely love it!
Required Time: 25-30mins
Chickpeas- 2 cups
Onions- 1 cup finely chopped
Tomatoes-2 cups finely chopped
Salt- as per taste
Red Chili Powder- 2-3 tablespoon
Turmeric Powder- 1 tablespoon
Water as needed
- Wash and rinse 2 cups of chickpeas. Soak them overnight. Be sure to add enough water as chickpeas will expand in size the other day.
- Add the chickpeas to the pressure cooker with enough water and let it boil for half an hour on a medium flame.
- Drain the excess water and let it cool down.
- Take a pressure cooker and a pan and heat oil on both of them
- Add chopped tomatoes, garlic, and green chilies in the pressure cooker. Cover the lid and let it cook for 10-15mins on medium flame. In this way, the gravy will get cooked completely with no smell of raw tomatoes.
- Add chopped onions in the pan and sauté it till it turns brownish in color.
- Once the tomato mixture is cooked, grind the mixture with hand-grinder.
- Add this mixture to the onions and all the spices-salt, red chili powder, and chana/chola masala. Add chickpeas and add one cup water.
- The consistency should neither be too dry nor too thin. Make it semi-gravy, that’s the best!
- Let it cook for 10-12mins.
- Turn off the flame and let the chickpeas soak for some time. The chickpeas will taste the best once soaked well.
- Garnish with chopped coriander leaves
- Serve hot with bhatura or kulcha or rice or poori.