Kabuli Chola Masala Recipe

chole masala or chana masala is one of the most popular curry dishes from India. In fact in north India
chole masala recipe, chickpeas are cooked with onions, tomatoes and lots of spices. A special blend of spices “chole powder/ gram masala.This recipe is very delicious and yummy and easy to make.

 30 minutes

Ingredients

 5 servings

1. To pressure cook
2. 250 gram kabuli chana/raw chickpeas
3. 3 peace clove
4. 1/4 tbsp soda
5. to taste salt
6. 5 cups water
7. For the chole masala
8. 1/2 bowl oil
9. 2 peace slice cut onion from 2 large onions
10. 2 teaspoons ginger-garlic paste
11. 1 bowl pureed tomatoes from 2 medium tomatoes
12. 1/2 teaspoons gram masala
13. 1 teaspoon red chili powder or to taste
14. 1/2 teaspoon termuric powder
15. 1/2 teaspoon cumin powder
16. to taste salt
17. 1/4 black paper powder
18. 1 teaspoons coriander powder
19. 1 teaspoons kashmiri red chilli powder
20. 3 peace green chilli whole
21. 1 teaspoonsCoriander leaf
22. 2 peace bay leaf
23. 2 pece cardamom whole

Steps

1. 1. Soak the chickpeas overnight in enough water to cover them. In the morning, drain the water.
   2. In a pressure cooker add the soaked and drained chickpeas, 3 peace clove, ¼ soda, salt to taste and 4 to 5 cups water. 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.

2. 3. In a wok, heat ½ bowl of oil. Once hot, add cardamom, bayl eaf and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
   4. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.

3. 5. Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around.

4. 6. Add the gram masala, red chilli powder, termuric powder, cumin powder, black paper, coriander powder, red chilli powder, kashmiri red chilli powder,salt to taste and mix for a 1-2 minutes

5. 7. Add the chickpeas next and stir will all the chickpeas are coated with the spices, around 2 minutes.
   8. Add water (which was used for boiling the chickpeas), 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.

6. 9. Add green chilli and coriander leaf and let it simmer for 2 minute.
   10. Garnish with chopped coriander leaves.
   11. Serve with BHATURA, roti, paratha or plain rice.

7. You can see the video on youtub #safinakitchen

Published by

Safina Khan