Chola Masala

Description:

I have now found the perfect recipe. Hubby feels that I make the best chole Masala, maybe he’s just biased but at least that make confident about this recipe. You will notice that I added 2 tea bags while cooking chickpeas in the pressure cooker, that’s because the tea bags help in giving chole a dark brown/black color. I added only 2, but for a deeper darker brown color, you can add more tea bags. And before you start wondering, let me assure you that the tea bags do not hamper the taste of chickpeas in any way.

Ingredients:

• To pressure cook
• Chickpeas/Chole: 2 cups + 2 tbsp
• Cardamom: 5-6
• Black peppercorn: 4-5
• Bay leaves: 2
• Cinnamon sticks: 2
• Tea bags: 2
• Salt: to taste
• Water: 5 cups
• For the chole
• Onion: 3/4 cup, grated or pureed [from 2 small onions]
• Tomatoes: 2.5 cups puree [from 4 medium tomatoes]
• Cloves: 3-4
• Ginger-garlic paste: 2 teaspoon
• Chole Masala: 3 teaspoon
• Cumin powder: 3/4 teaspoon
• Paprika powder: 1/2 teaspoon
• Red chili powder: 1/2 teaspoon or to taste
• Salt: to taste
• To garnish
• Ghee [clarified butter]: 1 tablespoon
• Ginger: 1 inch, cut into julienne
• Dried fenugreek leaves [kasuri methi]: 1/2 tbsp, crushed
• Coriander leaves: 2 tablespoon, chopped
• Garam masala: 1/4 teaspoon

Method

Soak the chickpeas overnight in enough water to cover them. I soaked a little more than 2 cups and in the morning I had around 5.5 cups of it! Drain the water in which you had soaked the chickpeas.
1. In a pressure cooker add the soaked and drained chickpeas, around 5 cups water, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes. Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas. You should be able to press them easily with your fingers. If not, close the cooker and cook for 2 more whistles.
Here, you can also remove the bay leaves, cinnamon stick etc. from the chickpeas if you don’t want them in the curry.
2. In a wok, heat 2 tsp of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
3. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.

Chole-Recipe-Steps-1-notitle-cwm4. Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent splash all around. This step in my opinion is very important. The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes.
5. Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.
6. Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes. Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy.

Chole-Recipe-Step-2--notitle-cwm

7. Add water, cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly. I do not like thin gravy with chole but if you do add more water than what is mentioned in the recipe.
After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.
8. To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it.
9. Fry till the juliennes are golden brown in color but do not burn them. Add to the chole curry, mix and switch off the flame.