Tangy Chole Masala
Chole Masala or Chana Masala - A chickpea curry with dry, spicy and citrus notes served with Indian Bread or rice. This curry has also been a part of Indian street food for years.
One dish that we Indians connect to and which has been an inseparable part of our lives is Chole. There are so many versions of it - amritsari chole, chole bhature, chole chaat, kaale chole, chole puri , chole tikki and so on. Chole Masala is one such curry and today we are making my mom's recipe. A recipe that I've grown up eating.
Chole Masala made home style served with bhature, green chillies and onions.
Chole - the most versatile Indian food. This one curry has been a part of fine dine Indian cuisine as well as Indian street food served across the globe.
1 Cups - Chole(Chickpeas) Boiled
4 Tomatoes Medium sized - Finely Chopped
2 Onions Medium sized - Finely Chopped
1 Clove Garlic Grated
2 Tbsp - Oil
2 tsp Jeera
1 tsp Turmeric powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Chole Masala
2 tsp Jaggery Powder(Gud)
2 tsp Amchur (Dry Mango ) Powder
1/2 Cup water
Salt to taste
Chole Bhature with Bhature in focus.
Wash and soak the chole overnight. Cook in a pressure cooker with 3 cups of water for 7-8 whistles. Once cooked drain the excess water and keep aside. Do not throw away the water.
In a saucepan heat 2 tbsp oil and add the grated garlic, once it turns aromatic or golden brown in color add the finely chopped onions and cook. The onions should change color and get a nice caramel color.
Now add the bayleaf and jeera to the mix and cook for another minute. Once the spices turn aromatic add chopped tomatoes and cook until they turn squishy and change color and are cooked completely.
Add turmeric, red chilli and coriander powder to the mix and cook. Once the masala has cooked add the boiled Chole. Before adding the chole to the pan take 1-2 spoonful chole and mash them.
Cook the chole with the masala and pour in 1/2 cup leftover water from boiling the chole. You can also add fresh water. Let them simmer for a few minutes. Add Chole masala , amchur and jaggery powder to the curry and mix well.
Let the curry simmer on low flame for a few minutes until all the excess water dries out and the chole have a nice coating of the masala. Add salt and cook for another minute. Garnish with coriander and onions and serve with hot puris or bhature.
Pro- Tip : Use tamarind (imli pulp) in place of dry mango powder if not available. Soak the chana in hot water for 5-6 hours in a closed container if you forget to soak them the night before.
Switch your regular Chole Masala Recipe and give this recipe a try. Sweet and tangy at the same time this flavourful curry will delight your taste buds. Use the same curry recipe in chaats too. Just dilute the curry by adding 1/2 cup water and bring to a boil. adjust the salt and you are done.