Chole Masala

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 cups

Canned Chickpeas

2

Tomatoes

2

Onions

to taste

Salt

2 Tbsp

Ginger Garlic Paste

1/4 tsp

Ground Turmeric

1/2 Tbsp

Garam Masala

1/2 Tbsp

Chili Powder

1 tsp

Kasoori Methi Powder

1

Lemon , juiced

2 tsp juice per 4 servings

2 Tbsp

Oil

to taste

Whole Garam Masala Spices

Cooking Instructions

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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 6

Add the onion and cook until translucent.

Step 7

Now add the tomato, Chili Powder (1/2 Tbsp) , Garam Masala (1/2 Tbsp) , 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 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.