Chole Masala | Chickpea Curry
I often find comfort in foods. What am I saying? I ALWAYS find comfort in food. 😀 Chole Masala (read: Choh-lé Muh-saa-laa) happens to be one of those spicy curries that make my face light up every time I know I’m gonna have the good fortune of eating it! 😛 Too dramatic? Well, that’s who I am, okay? I’m in love with food and I don’t hesitate to express it. 😛
If there’s one curry I can eat all the time, it has to be this Chole Masala. Garbanzo Beans or Chickpea are excellent sources of protein. This Chole Masala is simple, aromatic and delicious. I’ve used lesser spices than a normal curry. This curry is a famous accompaniment to an Indian fried bread known as Bhatura. The sinfully delicious combo of Chole & Bhatura often features in our monthly ‘freak-out’ eating day! 😉
CHOLE MASALA RECIPE | Garbanzo Beans Curry
(Print this Recipe)
Prep Time: 6-7 hours
Cook Time: 30 min
200 grams Chickpea / Kaabuli Chana (garbanzo beans)
3 onions Onions finely chopped
4 tomatoes finely chopped
2-3 cloves garlic, minced
2 tsp Ginger, grated
2 TBsp Salt (To taste)
1 tsp Sugar (to balance the flavors)
1 TBsp Red Chili Powder (adjust)
2 tsp Turmeric Powder
2 tsp Coriander Seeds (Dhania) Powder
2 TBsp Chole Masala / Garam Masala Powder (make at home or buy from an Indian store)
Soak the chickpeas overnight. (at least for 6 hours)
Drain the water. Add ample amounts of salt (1 TBSP) & water to the chickpea & boil / pressure cook it for at least 10-12 whistles. You have to boil until it is soft & mash-able! Do not throw away the excess water.
Heat 3 tablespoons of oil in a wok / pan
Add the onions, garlic & ginger & mix. Fry for 2-3 min until onions turn golden brown
Add tomatoes & mix well
When the mixture reduces, add all the dry spices (Garam Masala or Chole Masala, Turmeric powder, coriander seeds powder, red chili powder, salt)
Cook until oil starts to leave the sides.
Take like 5-6 big spoons of the boiled chickpeas. Using a spoon, roughly mash them to a coarse paste. This gives the curry a thicker consistency.
Finally, add the whole chickpeas to the now reduced onion-tomatoes mix
Mix thoroughly. Make sure you don’t mash the chickpeas. You can eat it like that now. Or you could proceed to have a more gravy-based curry.
Add the mashed chickpeas & mix well
Add enough water to cover the chickpeas. Use the water from boiling chickpeas. Or you could use plain water too.
Check for seasonings and adjust accordingly.
Let it boil for 5-6 minutes. Once the water is reduced a bit & you can see a semi-thick gravy, your curry is done!
Garnish it with some coriander leaves & serve!
1. This is my way of making chole. There are many ways of making the same curry. Some people might add tomato puree while some prefer blending the onion-tomato mix. SOme people add potatoes & other veggies to the gravy. It really depends upon you. How you want your curry to be.
2. You can use canned garbanzo beans too. But we always buy dry beans & soak it the previous night.
3. We buy Chole Masala and Garam Masala from the stores nearby. You can get it at any Indian store. Or else, it is really simple to make at home too. Check out the recipes for Garam Masala and Chole Masala