Chhole Masala is a popular North Indian punjabi dish that is usually paired with Bhaturas, Tandoori Rotis or Lachha Parathas. Chickpeas are stewed in a spicy onion tomato based gravy and simmered till the gravy thickens up. Chhole Masala is also a popular street food item served with aloo tikkis for a spicy snack.
Prep Time: 10 minutes
Cook Time: 45 minutes
- 1 cup Chickpeas
- 3 tablespoons Sunflower Oil
- 1 teaspoon Cumin Seeds
- 1 inch piece Cinnamon
- 3 Cardamom Pods
- 3 Cloves
- 2 slit Green or Red Chillies
- 1 tablespoon Ginger Paste
- 1 teaspoon Garlic Paste
- 3 large Onions, chopped finely
- 4 large Tomatoes, chopped finely
- 1 teaspoon Red Chili Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Raw Mango Powder
- 3/4 teaspoon Turmeric Powder
- 3/4 teaspoon Garam Masala Powder
- Salt to taste
- 2 tablespoons Chopped Coriander
- To prepare chickpeas, soak the chickpeas overnight in water, and then pressure cook with water till they can be easily mashed between two fingers. Drain and set aside.
- Heat oil in a pan and add cumin seeds, cinnamon, cardamom, cloves and chillies.
- Once the cumin seeds start spluttering add onions and ginger garlic pastes. Saute the mixture for 5-6 minutes till the onions turn translucent.
- Add tomatoes, chili powder, coriander powder, raw mango powder, turmeric and salt. Mix well and cover and cook till the oil separates while stirring occasionally.
- Add the cooked chickpeas along with a cup of water and bring this to a boil. Once the curry starts boiling, lower the heat and simmer and cook for 15-20 minutes till gravy reduces down and thickens up. Mix in garam masala and chopped coriander. After a minute or so, switch off the flame. Serve hot.