Chole Masala

Ingredients

• 1 cup Kabuli Chana (Also known as chickpeas or garbanzo beans)
• 2.5 cups Water
• 0.5 teaspoon Turmeric
• 1 teaspoon Red Chilli Powder
• 3 units Onions (Medium-sized, finely chopped)
• 3 units Tomatoes (Medium-sized, chopped)
• 0.5 teaspoon Kasuri Methi (Dried fenugreek leaves)
• 2 tablespoons Oil (Vegetable or cooking oil)
• 1 teaspoon Coriander Powder
• 1 teaspoon Chole Masala (Spice blend for chickpeas)
• 1 teaspoon Salt (Adjust to taste)

Instructions

1. 1Rinse and soak the Kabuli Chana in water overnight. Drain and transfer the chickpeas to a pressure cooker. Add 2 cups of water, a pinch of turmeric, and red chilli powder. Cook until the chickpeas are tender, allowing the pressure to release naturally.
2. 2In a kadai, heat oil over medium heat. Sauté the chopped onions until soft. Add kasuri methi and sauté for another minute. Stir in turmeric, red chilli powder, coriander powder, and chole masala. Add the chopped tomatoes and cook for 5 minutes. Season with salt and continue to sauté until the oil separates from the masala. Add water and cook with the lid on until the gravy thickens.
3. 3Remove the cooked chickpeas from the pressure cooker. Mash about a quarter of the chickpeas with a spatula. Add both the mashed and whole chickpeas to the kadai with the masala. Cook until the mixture forms a thick gravy. Serve the chole masala hot with puri, batura, or rotis.