Recipe

12 INGREDIENTS • 10 STEPS • 40MINS

Chole Masala

Name: Chole Masala
Total time: PT2400.0S
Yield: 4
Ingredients: 400 gram Canned Chickpeas; 2 Tomato; 2 Onion; to taste Salt; 2 tablespoon Ginger Garlic Paste; 1/4 teaspoon Ground Turmeric; 2 teaspoon Garam Masala; 2 teaspoon Chili Powder; 1 teaspoon Kasoori Methi Powder; 1 Lemon; 2 tablespoon Oil; to taste Whole Garam Masala Spices

5

2 ratings

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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Chole Masala

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Preethi Dhinesh

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.

40MINS

Total Time

$1.43

Cost Per Serving

Ingredients

Servings

4

US / Metric

2 cups

Canned Chickpeas

2

Tomatoes

2

Onions

to taste

2 Tbsp

1/4 tsp

1/2 Tbsp

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

Nutrition Per Serving

VIEW ALL

Calories

204

Fat

9.4 g

Protein

7.0 g

Carbs

26.2 g

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Chole Masala

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Preethi Dhinesh

Cooking InstructionsHide images

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.