Chole (Chana Masala)

Serves 1
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Directions

  1. 1Start by soaking your chickpeas in water for 6 to 8 hours, overnight's better.
  2. 2Pressure cook the chickpeas on high for 20 minutes with salt, baking soda, and a few whole spices.
  3. 3Blend your chopped onions and set them aside.
  4. 4Blend your chopped tomatoes, green chilies, and ginger garlic paste, then set that aside.
  5. 5In a large pan, add oil, cumin seeds, carom seeds, and asafoetida (hing).
  6. 6Let the ingredients in the pan get fragrant.
  7. 7Go in with your onion paste and cook until golden.
  8. 8Add in your spices with a touch of water and mix it all up.
  9. 9Go in with your tomato paste and cook for a solid 15 minutes to really build that flavor.
  10. 10Add a bit of hot water if it gets too dry.
  11. 11Lastly, add in your chickpeas, garam masala, kasuri methi, and more hot water.
  12. 12Simmer for 10 minutes.

Ingredients

  • chickpeas
  • water
  • salt
  • baking soda
  • whole spices
  • chopped onions
  • chopped tomatoes
  • green chilies
  • ginger garlic paste
  • oil
  • cumin seeds
  • carom seeds
  • asafoetida (hing)
  • spices
  • touch water
  • hot water
  • garam masala
  • kasuri methi
  • more hot water

Equipment

pressure cookerlarge pan
Chole (Chana Masala) | Clip Recipe