Chana masala is also known as Chole masala. It is a delicious Indian dish. From the word chana masala, we can easily understand that it is a recipe made of chickpeas with some ingredients in it. It is a vegetarian dish famous in India for its delicious taste. It is not rocket science to make the chana masala at home as it can hardly take an hour to be prepared, complete recipe shared below.
Chickpeas give us protein and minerals. If you are looking to make chana masala at home then the only major thing you should keep in our mind is that make sure to presoaked the chickpeas for some hours so that they soak some water and can be boiled easily. This dish is mostly found in the streets of India. The chana masala and chole masala can be prepared by different methods and recipes.
The chole masala flavor is always appreciable by everyone. You can serve chana or chole masala with rice, poori or you can also serve it with chapati. If you are having a guest at your home then the recipe would definitely make your guest happiest if you serve them with rice and puri. Get the best recipe for yourself below and enjoy it.
How to Make Chole at Home – Step by Step Recipe
Step 1: In a pot, thoroughly rinse 1 cup of chickpeas (chole). Then soak them in plenty of water for at least 8 hours or overnight.
Step 2: Add the soaked chole along with the water in a pressure cooker, followed by the grated ginger.
Step 3: This is the important step, take a small square of cloth and stuff it with chai ki patti or tea leaves, then knot the ends together to make a small potli.
Step 4: Add the tea potli n the pressure cooker, add ½ tsp of salt, mix it, and cover the cooker lid properly.
Step 5: Put the gas flame on medium and cook the chole for 5 to 6 whistles (without soda) or for 2 whistles with soda. Cook the chole till soft but not mushy.
Step 6: Check the pressure cooker once it’s finished. The chole must be cooked softly and not hard. If you find Chole hard then Cook them for another 1 to 2 whistles.
Step 7: This is yet another important step, now is the time to prepare the most important Chole Masala. This step is optional if you already have ready-made Chole Masala at home. If you don’t have one, then you can consider using the Aaicha Masala Chole Masala known for its great taste.
Ingredients required for Chole Masala are;
- 1 bay leaf
- 2 to 3 red chili
- 1 tablespoon coriander seeds
- 4 cloves
- 1 inch cinnamon
- 1 small black cardamom
- 3 green cardamom
- 8 pepper corn.
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds.
Deep-roast them until they are somewhat slightly brown in color but not burned. Cool them down before blending them. To make a fine powder, combine all of the ingredients in a blender.
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Step 8: Now, in a kadai, heat about 2 tbsp oil, then add the tej patta (bay leaves), the luang (cloves), the dalchini (cinnamon stick), and the kali mirch (black pepper) and cook for 30 seconds.
Step 9: Add the hing (asafoetida) and Kashmiri red chilli powder after 30 to 45 seconds.
Step 10: Finely chop two onions, mix it in the kadai and cook the onions for about 3-4 minutes. Make sure to fully cook the onion, but don’t overcook.
Step 11: Add the tomato paste of two tomatoes after the onions are properly cooked.
Step 12: Mix in the dhainia jeera powder (cumin coriander powder), little salt, and the chole masala powder, and simmer for another 3-4 minutes, or until the tomatoes are fully cooked.
Step 13: Combine all of the ingredients and cook for another 3 to 4 minutes. By this time, the onion and tomatoes should have lost their raw fragrance. By this time, the masala has begun to leave the pan’s sides.
Step 14: When the masala begins to leave the pan’s side, it’s time to add cooked chole, add fresh water as needed. Now add the fresh dhania, and mix them in as well and cook for the next 5 minutes.
Step 15: When it reaches a boil, reduce to a low heat and cook for 18 to 20 minutes, or until the gravy thickens and achieves the desired consistency. Add 1 teaspoon kasuri methi and amchur powder, crushed (optional). Garnish with fresh dhania, onion slices, and green chilies, if desired.
Note: Adjust the quantity of water as desired to make the gravy as per your choice.
Step 15: When it reaches a boil, reduce to a low heat and cook for 18 to 20 minutes, or until the gravy thickens and achieves the desired consistency. Add 1 teaspoon kasuri methi and amchur powder, crushed (optional). Garnish with fresh dhania, onion slices, and green chilies, if desired.
Note: Adjust the quantity of water as desired to make the gravy as per your choice.
Conclusion
This is the easy recipe of Chole Masala. Follow the step by step guide to prepare delicious Punjabi Chole. You can have them jerra rice or with a nan or simple roti.
Please note the chole will keep absorbing the liquid due to which chole can get dry with time. You can adjust the consistancy of gravy with water.
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