This is a spicy curry recipe from the northern region of India. Made from the very high protein vegetarian ingredient that is chickpeas along with onion, tomatoes, ginger, garlic and Indian spices; this is a must try recipe. So, here’s how to make easy and authentic masala chole recipe at home.
🥘 Cuisine - North Indian 🕒 Preparation time - 15 minutes 🕒 Cooking time - 35 minutes 🍴 Servings - 4 ✒ Author - Harish Giri/
@foodie_since99
INGREDIENTS
▶To pressure cook ▪ 2 cups soaked chick peas overnight. ▪ 4 crushed cardamom pods ▪ 4 crushed black peppercorn ▪ 1 cinnamon stick ▪ 2 tea bags or dried amla [ Note - This gives a good colour to the chole. You can also skip this if you want ] ▪ Salt - Swaad anusaar. ▪ 5 cups water or as required.
▶For the chole masala ▪ 3 tablespoon Ghee or clarified butter ▪ 1 bay leaf ▪ 2 cloves ▪ 2 large finely chopped onions ▪ 1 teaspoon red chili paste ▪ 1 teaspoon ginger paste ▪ 1 teaspoon garlic paste ▪ Tomato puree - 1 cup ▪ Chole masala - 2 teaspoon ▪ 1 kashmiri teaspoon red chili powder. ▪ 1 teaspoon cumin powder ▪ 1/2 teaspoon coriander powder ▪ 1 teaspoon Garam masala ▪ 1 teaspoon crushed dried fenugreek leaves (kasuri methi) ▪ Salt - swaad anusaar
To garnish
▪ Finely grated onions
▪ Chopped coriander leaves.
METHOD
Step 1- Soak the chickpeas overnight in water. Step 2- Rinse the chickpeas in water and keep it aside. Step 3- In a pressure cooker add the chickpeas, 1 tea bag, cardamom pods, black peppercorn, cinnamon stick, salt and 5 cups water. Step 4- Pressure cook at high flame until 2 whistles. Then lower the flame to medium and let the chickpeas cook for another 10 minutes. Step 4- In a pan heat Ghee. Then add bay leaves, cloves and the finely chopped onions. Step 5- Fry the onions until golden brown. Then add ginger paste, garlic paste and chili paste. Step 6- Fry until the raw smell goes off. Then add the tomato puree , stir and cook in medium flame. Step 7- Add the chole masala, red chilli powder, coriander powder, cumin powder, salt. Step 8- Combine everything well and let the masala cook until it starts releasing oil from its sides. Step 9- Next, add the chick peas and mix well until all the chickpeas are coated with the spices. Stir and cook for about 2 minutes. Step 10 - Now add water, cover the pan and let it simmer at medium-low flame for around 20 minutes or till the gravy thickens. [ Note - You can also add the water used for boiling the chickpeas ] Step 11- Sprinkle Garam masala and kasuri methi to it. Step 12- Serve hot with roti, puri, paratha or plain rice along with your favourite chutney or pickle.
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