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Chole Masala

Chana Masala/Chole Masala

Swati
Chana Masala or Chole Masala Recipe | Learn how to make Chole Masala(Stove-Top/Indian pressure Cooker Recipe)
5 from 2 votes
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Course Main
Cuisine Indian, Indian North Indian
Servings 4 people

Equipment

  • Pressure cooker
  • Measuring Bowls and spoons
  • Grinder to for onion and tomato paste/puree
  • Mixing bowl to soak chickpeas
  • Pan/Kadhai to mak masala

Ingredients
  

  • 1.5 Cups Dried Chickpeas
  • 1 tsp Salt(or as required) to boil chickpeas
  • 1 Tea Bag or 1-2 dried amla/pomograte peel(small)

Whole Spices

  • 1 Bay Leaf
  • 1 Cinnamon Stick(small)
  • 1 Black Cardamom
  • 4-5 Black Peppercorns
  • 4-5 Cloves

For Onion Tomato Masala

  • 2 Onions(Medium)
  • 3-4 Tomatoes(Medium)
  • 4-5 Garlic Cloves
  • Ginger small piece
  • 1-2 Green Chillies as required
  • 1 tsp Cumin Seeds
  • 1-2 tsp Coriander Powder
  • Red Chilli Powder as required
  • 1-2 tbsp Chana Masala store bought or homemade
  • 2 tbsp Oil
  • Fresh Cilantro/Coriander Leaves for garnish

Instructions
 

Cooking/Boiling Chickpeas to make Chole Masala

  • Wash nicely and soak chickpeas in about 3 cups or enough water.
    1.5 Cups Dried Chickpeas
  • Drain water from soaked chickpeas, transfer to pressure cooker.
  • Add water, about 2 cups for 1 cup of chickpeas.
  • Let the water boil. Some froth will accumulate on top, remove that and add whole spices, salt and tea bag or dried or fresh Amla/Indian Gooseberry or dried pomegranate peel.
    1 tsp Salt(or as required), 1 Tea Bag, 1 Bay Leaf, 1 Cinnamon Stick(small), 1 Black Cardamom, 4-5 Black Peppercorns, 4-5 Cloves
  • Close the lid, let one or 2 whistles come on high flame. Then lower the flame and cook for about 15-20 mins.
  • After that switch off the flame and let the pressure release naturally.
  • Open the lid discard the tea bag or pomegranate peel and check chickpeas. It should be soft and easily smashed with spoon.

Make Onion Tomato Masala for Chole Masala

  • Make paste of ginger garlic and green chilli.
    4-5 Garlic Cloves, Ginger, 1-2 Green Chillies
  • You can also add store bought ginger garlic paste. Grind green chillies with onions.
  • Grind onions to fine paste or chop it very finely.
    2 Onions(Medium)
  • Puree tomatoes. You can also use store bought tomato sauce or puree. Adjust the amount accordingly.
    3-4 Tomatoes(Medium)
  • In a pan or kadhai, heat oil and add cumin seeds. Once the seeds crackle, add ginger garlic and green chilli paste. Sauté it for minute.
    1 tsp Cumin Seeds, 2 tbsp Oil
  • Add onion paste and cook it till it starts turning light brown. Take care not to burn the onion. Add 1-2 tbsp water of the onion paste is sticking to the pan.
  • Once onions are cooked, add tomato puree. Mix and cook till tomatoes start to leave oil.
  • Add the dry spices and mix nicely.
    1-2 tsp Coriander Powder, Red Chilli Powder, 1-2 tbsp Chana Masala

Make curry(mix masala and boiled chickpeas)

  • Now add cooked chickpeas. Adjust the amount of water if chickpeas are too dry or gravy is thick. Do not add too much water as the gravy will be watery.
  • Simmer the flame cover the pan with lid and cook the curry for 1 mins. Stir in between.
  • Serve hot with your favourite bread or rice.
  • The curry gets thick after 1-2 hrs of making, as chickpeas absorb water. Adjust the consistency of gravy before serving it.
  • Garnish with fresh coriander leaves just before serving.
    Fresh Cilantro/Coriander Leaves for garnish

Notes

You can use canned chickpeas to make Chole Masala. Take 28 Oz or 1 15 Oz packs. Check the section in the main post.
Chickpeas can soaked an hour before making, if you forget to soak at night or there is a sudden plan to make Chana Masala.
Store bought ginger garlic paste (1 tbsp) can be used in place of fresh ginger garlic and green chilli paste. Skip green chillies if you don't want too spicy Chole Masala curry.
Store bought tomato paste/sauce/puree can be used in place of fresh tomatoes. Dilute paste in water accordingly.
If the gravy thickens after sometime of cooking, add some water carefully to adjust the consistency.
If Chole Masala becomes too spicy or salty, add small dough balls or potato cubes in gravy and cook for about 2-3 mins. Leave the for another 5 mins then take it out.
Keyword Chana Masala, Chole Masala, North Indian Style Chana Masala
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