Chole Masala Recipe Chole Recipe In Hindi Chana sabji chole sabji punjabi Chole masala Recipe

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is often more readily available and less expensive.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried parsley

Dried parsley offers a similar flavor profile at a lower cost.

green chili

🥗Healthier: jalapeño

💰Cheaper: red bell pepper

Red bell pepper adds sweetness and color without the heat.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Mixed spices can mimic the flavor of garam masala at a lower price.

Soak 150 grams of chickpeas overnight or for 6-7 hours in water.

Prepare a pouch with 1/2 teaspoon of tea leaves for color and flavor.

In a pressure cooker, add the soaked chickpeas along with water, ensuring the water level is 2 inches above the chickpeas.

Add salt to taste, 1 black cardamom, 1 inch of cinnamon, 3 green cardamoms, and 2 bay leaves to the cooker.

Add 1 teaspoon of amchur powder and the tea pouch to the cooker.

Mix all the ingredients well and close the pressure cooker lid.

Cook on medium-low flame for 4-5 whistles (approximately 15-16 minutes).

Once done, let the pressure release naturally before opening the lid.

In a separate pan, heat oil and add 1/2 teaspoon cumin seeds.

Add the onion paste (from 2 medium-sized onions) and sauté until golden brown.

Add 1 tablespoon of ginger-garlic paste and sauté for 2 minutes.

Add 2 chopped green chilies and sauté for another 2 minutes.

Incorporate 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and less than 1/2 teaspoon anardana into the mixture.

Add 1 teaspoon of chole masala and mix well, sautéing for 2 minutes.

Add the pureed tomatoes (from 2 large tomatoes) and mix well, cooking until the oil separates from the mixture.

Check the chickpeas; they should be well-cooked and have a good color.

Add the cooked chickpeas along with their cooking water to the spice mixture, ensuring not to discard the water.

Mix everything well and cover the pan, cooking for an additional 5 minutes.

After 5 minutes, check the consistency; if needed, adjust the water.

Add kasuri methi and chopped cilantro, mixing well.

Cook for an additional minute before turning off the heat.

Let the dish sit for 2-3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary