Best Chole Masala Recipes

INSTANT POT CHOLE MASALA RECIPE BY TASTY

Steps:

• Turn on the Instant pot on Saute mode. Add oil - once heated, add dry spices and roast for 2 minutes.
• Add chopped onions and saute until translucent. Then, add ginger garlic paste and cook until the raw aroma disappears.
• Now, add turmeric powder, red chilli powder, coriander powder, and Chana masala and saute.
• Add tomatoes and cook until soft. Then, add soaked chickpeas and mix well to combine.
• Add salt and water. Close lid, switch to pressure cook mode and cook on high for 20 minutes, leaving the whistle sealed.
• After natural pressure release, open the lid, switch to normal mode, and add garam masala powder. Let simmer for 5 minutes.
• Transfer to a serving dish and mix with ghee. Garnish with chopped cilantro leaves.
• Serve alongside rotis or rice.

MASALA CHOLE (AUTHENTIC INDIAN CHICKPEA GRAVY) RECIPE BY TASTY

Steps:

• Heat avocado oil in a pan. To this, add bay leaves, dry chili pepper, cinnamon sticks and whole cumin seeds.
• Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
• Lower the heat and add the crushed or fresh tomatoes, ginger and garlic and mix well.
• Add salt, turmeric, paprika, red chili powder, chana masala mix and water. Mix well.
• Let simmer for about 5 minutes with lid on.
• Add cooked chickpeas, mix well and let cook for 7-10 minutes until chickpeas are softened.
• Serve alongside basmati (white) rice, naan or roti.
• Enjoy!

SPICY CHANNA MASALA / SPICY CHOLE

Steps:

• Chop the onions, green chillies and tomato.
• Soak the chick peas in water for 6 hrs or overnight, rinse it and cook it with salt and the tea bags.
• If using canned chickpeas, drain the liquid, rinse it, add 1 cup of water and 2 teabags and cook it in low heat till the chick peas gets the tea flavor and colour.
• Roast and grind the first seven spices.
• Combine the above ground spices with coriander powder, mango / amchur powder and chilli powder.
• Add 1 tbs of oil in a pan and stir in the combined spices and cook in low heat for few minutes. Remove from stove and keep it aside.
• Heat oil in a pan, fry the onions and green chillies till the onion turnes soft golden brown.
• Add the ginger garlic paste and fry for few minutes, add the tomatoes and fry till the tomatoes are soft.
• Take 3 tbs of the cooked channa and the cooked onion mixture and grind it to a fine paste.
• Combine the cooked channa, the ground spices, ground channa and onion mix and the fried onion and green chilli, If the channa masala is dry, add 1/2 cup of water.
• Cover the pan and reduce the heat and let it simmer till the oil separates and the raw smell no longer remains.
• Transfer the chole to a serving bowl and garnish with onion, coriander leaves and lemon wedges. Enjoy it with baturas and poories.

CHOLE MASALA

Steps:

• Wash and soak chickpeas in water overnight or for at least 8 hours. Cook in double amount of water plus 1/2 tsp salt. If you are using canned chickpeas drain off all the extra liquid and rinse it in cold water thoroughly before using. Now some people also add potatoes in there Chole Masala. I don't usually do that but if you want feel free to do so. Heat oil in a thick bottom pan. Blend your onion, garlic and ginger in a blender to make a thick paste and add throw it in the pan. Add salt. Turn the heat to medium low. Fry the mixture till it starts changing color and turns light golden in color. Then add turmeric, coriander, pepper and curry powder (if you are adding potato to your curry do it now). Stir for a couple minutes and then add the tomato puree. Fry it for 5 more minutes on medium heat (if you are adding potato it would take a little longer for the potato to cook so turn the heat to low and cover the pan with a lid for the all the juices to get inside the potato) That is it! Your masala is ready. Mix it all together with the boiled chickpeas and add a tablespoon of ready to use chole masala if you want. This dish is usually served with a little tamarind chutney on top of it along with poori or bhatura.

PUNJABI CHANA MASALA OR CHOLE MASALA

Steps:

• Pressure cook and boil the beans upto 5 whistle or for 10 mins. Keep aside and let the pressure drop.
• Heat a pan or wok on medium and add in the oil and the ghee, let the ghee melt completely.
• Reduce the heat to low now and add in the khada masala/whole spice mix and let splutter.
• On a medium heat, add in the onion paste to the whole spices, saute in and fry till the water dries and the fat separates.
• Add the garlic paste and stir in until the raw smell is gone.
• Add the tomato puree, chilli powder, roasted spices powder, salt and saute until the oil separates.
• Now add the boiled chick peas/garbanzo beans, (retain the water for the curry). Carefully fold in the peas with the fried masala/spice mix and fry for few mins on low.
• Add water little at a time and let simmer, with occasional stir in.
• Once done, garnish with freshly chopped coriander or cilantro leaves and serve hot with any Indian flat bread or rice.