Chole masala is a chickpea curry dish from northern India. It is certainly comfort food for me. I grew up eating this whenever I came home from school or when I was at my grandmother’s house.
Before I got married, cooking Indian food used to intimidate me. I had no clue on how to make anything that I grew up eating. This was one of my first dishes I learnt when I was missing my mother’s cooking. Indian food can get a bit tricky, and creating that perfect blend of bitter and sweet, from the spices to the caramelized onions takes practice, but this recipe will break it down for you so you don’t need to break your head. Don’t forget to tag me or send me your recreations if you make this. I would love to share!
My Punjabi Chole Masala recipe:
Serves 2 | 45 minutes |
- 1 large can of chickpeas (drain and keep the water aside)
- 2 medium tomatoes (pureed with 2 tbsp of tomato paste)
- 1 medium onion (grated or pureed)
- 1 tbsp ginger (grated)
- 1 tbsp garlic/3 cloves (grated)
- 3-4 cloves
- 3 tsp Chole Masala** this is very important**
- 3/4 tsp cumin powder
- 1/2 tsp paprika powder
- 1/2 tsp red chilli powder
- Half green chilli chopped
- Water from the can of chickpeas
- Haldiram Bhujia
- In a wok, heat 2 tablespoons of oil.
- Once the oil is hot, add cloves and grated onions.
- Fry the onions until it turns golden brown.
- Add the ginger, garlic, and cook for 3-4 minutes
- Add the tomato puree, and stir it in. Let it cook for 12-15 minutes on a medium-low flame. Cover the pan to prevent the mixture from splashing all around your kitchen.
- Add the chole masala, red chilli powder, paprika powder, cumin powder and mix for 1-2 minutes.
- Add the drained chickpeas to the tomato-onion mixture, stir it in with all the spices.
- Add the water (from the can) and let it simmer for 30 mins.
- Garnish as you like! Haldirams are the best.
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