Chole Masala

12 INGREDIENTS • 10 STEPS • 40MINS

Chole Masala

40 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Flavorful, not too spicy, and extremely satisfying. A healthy, plant-based meal.
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40 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Flavorful, not too spicy, and extremely satisfying. A healthy, plant-based meal.
author_avatar
Preethi Dhinesh

40MINS

Total Time

Ingredients

Servings
4
us / metric
Canned Chickpeas
2 cups
Canned Chickpeas
Tomato
2
Tomatoes
Onion
2
Onions
Salt
to taste
Salt
Ginger Garlic Paste
2 Tbsp
Ginger Garlic Paste
Ground Turmeric
1/4 tsp
Ground Turmeric
Garam Masala
2 tsp
Garam Masala
Chili Powder
2 tsp
Chili Powder
Kasoori Methi Powder
1 tsp
Kasoori Methi Powder
Lemon
1
Lemon, juiced
2 tsp juice per 4 servings
Oil
2 Tbsp
Oil
Whole Garam Masala Spices
to taste
Whole Garam Masala Spices

Nutrition Per Serving

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Calories
204
Fat
9.4 g
Protein
7.0 g
Carbs
26.2 g
Love This Recipe?
author_avatar
Preethi Dhinesh

Cooking Instructions

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step 1
Soak Canned Chickpeas (2 cups) overnight.
step 1 Soak Canned Chickpeas (2 cups) overnight.
step 2
Puree the Tomatoes (2). Mince the Onions (2).
step 3
Put the chickpeas in a pressure cooker and cook them until the cooker starts to whistle.
step 4
Drain the chickpeas, but keep the water as well. Let cool.
step 5
Heat Oil (2 Tbsp) in a wok. Add Whole Garam Masala Spices (to taste) and fry. Add Ginger Garlic Paste (2 Tbsp) and cook until the raw smell goes away.
step 5 Heat Oil (2 Tbsp) in a wok. Add Whole Garam Masala Spices (to taste) and fry. Add Ginger Garlic Paste (2 Tbsp) and cook until the raw smell goes away.
step 6
Add the onion and cook until translucent.
step 6 Add the onion and cook until translucent.
step 7
Now add the tomato, Chili Powder (2 tsp), Garam Masala (2 tsp), Ground Turmeric (1/4 tsp), and Salt (to taste) and bring the contents to a boil .
step 7 Now add the tomato, Chili Powder (2 tsp), Garam Masala (2 tsp), Ground Turmeric (1/4 tsp), and Salt (to taste) and bring the contents to a boil .
step 8
Add chickpeas and cook until the water evaporates and the gravy starts to thicken.
step 8 Add chickpeas and cook until the water evaporates and the gravy starts to thicken.
step 9
Add Kasoori Methi Powder (1 tsp) and juice from Lemon (1) and stir. Cook on low flame until the oil separates from the curry.
step 9 Add Kasoori Methi Powder (1 tsp) and juice from Lemon (1) and stir. Cook on low flame until the oil separates from the curry.
step 10
Serve hot with Bathure, poori, chapathi, or steamed rice.
step 10 Serve hot with Bathure, poori, chapathi, or steamed rice.

Tags

Beans & Legumes
Dairy-Free
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Indian
Side Dish
Soups & Stews
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