Delhi Style Chole Masala | Perfect for Bhature & Rice

cooking oil

🥗Healthier: olive oil

💰Cheaper: ghee

Olive oil is healthier while ghee adds a rich flavor.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley provides a fresh taste, while dried coriander is more economical.

Soak 250 ml of dried chickpeas for about 8 hours.

In a pressure cooker, add one bowl of soaked chickpeas and two medium sized potatoes cut into large pieces.

Pour enough water to immerse the chickpeas and potatoes completely.

Add a pinch of turmeric powder and 1 teaspoon of ghee; do not add salt.

Cook on medium flame for about 6 to 7 whistles.

Add 1 teaspoon of salt to the cooked chickpeas and potatoes and mix.

In a wide kaddai, add 1 tablespoon of oil and 1 tablespoon of ghee.

Add 2 bay leaves, 1 teaspoon of whole peppercorns, a few cloves, 1 green cardamom, 3 black cardamom, and a piece of cinnamon; roast for a few seconds.

Add 1 teaspoon of cumin seeds and sauté until fragrant.

Add 2 large finely chopped onions and 1 large finely chopped green chili; cook until onions are golden brown.

Add 1 teaspoon of ginger-garlic paste and sauté for about a minute.

Add the puree of 3 medium sized tomatoes and cook until moisture evaporates.

Add 1 teaspoon of Kashmir red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 2 teaspoons of chana masala, 1/2 teaspoon of pepper powder, and 1/2 teaspoon of salt; mix well.

Add 1/4 cup of palak puree and 1/4 cup of tamarind puree, along with a small piece of jaggery; mix everything together.

Transfer the cooked chickpeas and potatoes into the masala and mash them slightly for a creamier texture.

Let it simmer for about 5 minutes on medium-low flame to absorb flavors.

Adjust consistency by adding a little water if needed.

Add a generous amount of freshly chopped coriander leaves and turn off the stove.

For tempering, heat 3 tablespoons of ghee in a small pan, add 3 red chilies, 1 teaspoon of cumin seeds, and ginger julienne; roast and then add 1 teaspoon of Kashmir red chili powder.

Pour the tempering over the chana masala before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary