Another Indian recipe on MsM today! When I posted the recipe for Bhatura, a deep-fried leavened bread from the North of India, I promised I would also share the recipe for Chole Masala (also known as Chana Masala). This amazingly tasty chickpea curry is always served with Bhatura and together they make up a dish called “Chana Bhatura”. I have always liked chickpeas, so it’s not suprising that I absolutey adore this dish, but even my husband, who is usually a “meat-lover” kinda guy, puts on a big smile when he sees Chole Masala at the table! Besides, this curry is vegetarian, vegan and quite healthy too. You can find many recipes for chole on the internet, but I finally found THE version for me. You can take a shortcut and use canned chickpeas, going through the whole process ensures the best results. By cooking the dried chickpeas with soda bicarbonate and tea makes them tender and gives them a nice dark colour too. Just make sure not to overcook them, or they will go mushy. Serve this amazingly tasty vegetarian curry with hot Bhature.
Chole Masala - a delicious chickpea curry from the North of India.
Chana Spice Mix
- 3 ½ tsp coriander powder
- ¾ tsp ginger powder
- ¾ tsp red chili powder
- ½ tsp garam masala
- 2 tsp pomegranate seed powder Anar Dana
- ¼ tsp turmeric powder
- ½ tsp cumin powder
- 200 gms - 1 cup dried chickpeas soaked overnight and drained
- 1 cinnamon stick
- 3 cloves
- 1 black cardamom
- 2 tea bags
- 2 tsp salt
- ½ tsp baking soda
- Chana Spice Mix
- 2 tbsp hot melted ghee to cook the spices
- Cooked chole from above
- 4 - 6 tbsp Vegetable Oil
- 1 onion finely chopped
- 2.5 cm – 1 inch ginger slices
- 2 green chilies
- ¼ cup yogurt
- 1 tbsp tomato puree
- ½ tsp ginger paste
- ½ tsp garlic paste
- ½ tsp dried fenugreek leaves Kasuri Methi
- ½ cup water
- Fresh coriander leaves
- Finely chopped red onions
- Lime/lemon juice
Pressure cook the chickpeas together with the cinnamon stick, salt, cloves, black cardamom, tea bags and baking soda. Using tea and baking soda will make your chickpeas moist, delicious and as dark as the chole you get at the restaurant!
Pressure cook them for 5 whistles on a low flame.
When the pressure cooker has depressurised, open it and transfer the chickpeas into a large bowl.
Sprinkle the Chana Spice Mix on the top, gently mix the spices with the chickpeas, then pour the hot melted ghee all over the mixture to cook off the spices.
Heat up the oil in a pot. Add the chopped onions and cook them until brown.
Add the yogurt and cook it well for about 5 minutes.
Add the ginger and garlic pastes and mix well. Then add the tomato puree and cook it until the oil starts to separate.
Add the water and turn the flame to the minimum. As soon as it starts to boil, add the Chole to it and mix gently. Add the sliced ginger, slit green chillies and dried fenugreek leaves.
Cook for 10 minutes on a very low flame.
Mix together the chopped onion, a pinch of salt and some lemon/lime juice and stir this mixture through.
Serve with coriander leaves and hot bhatura!