Chole Masala

Name: Chole Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 2 cups chickpeas (soak overnight in plenty of water); 1 teaspoon tea (tied into a small muslin cloth to form a pouch); 1 bay leaf; 1 -1 1/2 tomatoes, chopped; 1 medium red onion, chopped; 1 -2 garlic clove, chopped; chopped ginger (depending upon the taste); 2 whole green chilies; 1 cinnamon stick; 1 whole big cardamom; 3 -4 cloves; 1/2 whole nutmeg (jaifal); 6 -7 whole black peppercorns; 1/2 teaspoon garam masala; 1 teaspoon coriander powder; 1/2 teaspoon chili powder; 1/4 teaspoon turmeric powder; 1/2 teaspoon cumin seed; salt; 2 tablespoons oil

Submitted by Bharti Agrawal

"Type of Meal: Party, Lunch, Dinner; Type of Dish: Side Dishes, Gravies, Curries"

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Ready In:: 50mins
Ingredients:: 20
Serves:: 4-6

ingredients

2 cups chickpeas (soak overnight in plenty of water)
1 teaspoon tea (tied into a small muslin cloth to form a pouch)
1 bay leaf
1 - 1 ¹⁄₂ tomatoes, chopped
1 medium red onion, chopped
1 -2 garlic clove, chopped
chopped ginger (depending upon the taste)
2 whole green chilies
1 cinnamon stick
1 whole big cardamom
3 -4 cloves
¹⁄₂ whole nutmeg (jaifal)
6 -7 whole black peppercorns
¹⁄₂ teaspoon garam masala
1 teaspoon coriander powder
¹⁄₂ teaspoon chili powder
¹⁄₄ teaspoon turmeric powder
¹⁄₂ teaspoon cumin seed
salt
2 tablespoons oil

directions

Preparation of paste:
Grind onion, ginger, garlic, cinnamon, cardamom, nutmeg (jaifal), green chillies, mace (javitri), chopped ginger and black pepper in hand mixer (or in mixy). Grind it properly.
Add oil in a heavy pan.
Add cumin seeds and mixer from mixy jar into oil.
Add turmeric powder, chili powder,salt and coriander powder.
Mix it very well, and stir till oil separates.
Method:
Add chole, bay leaf and tea pouch in pressure cooker for 4-5 whistles.
Add chopped tomatoes in prepared paste ans cook until oil separates.
Now add this paste into cooked chole.
Close the pressure cooker again for 1 whistles.
Sprinkle garam masala on top of it.
Serve it hot with puri,roti or with bhatura.
Note :- Before severing garnish it with coriander leaves.

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Reviews

This had a wonderful flavor! Some of the directions were a bit difficult, but I've cooked enough Indian food before to follow it. I don't have a pressure cooker, and I had to use canned chickpeas, but otherwise followed the recipe as is. I made this with a friend, and she added salt to hers, but I thought it was great as it was. We made the Bhatura to serve it on.

Abi Fae