Chole Masala

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prep the Chana (Chickpeas)

   Take 1 cup (200g) of dried kabuli chana and place them in a large mixing bowl. Add enough water to cover the chana by at least 3 inches (about 4 cups of water). Let them soak overnight for 8-10 hours. After soaking, drain the water completely and rinse the chana under running water. Keep your pressure cooker, chopping board, knife, and measuring spoons ready.

2. 02

   Cook the Chana

   Transfer the soaked chana to a pressure cooker. Add 3 cups of fresh water and 1 tea bag. The tea bag helps give the chana a nice dark color. Add 0.5 tsp of salt. Close the pressure cooker lid and cook on high flame until the first whistle, then reduce the flame to medium and cook for 15 minutes (about 5-6 whistles). Turn off the flame and let the pressure release naturally for 10-15 minutes. Carefully open the lid, remove and discard the tea bag. The chana should be soft when pressed between your fingers.

3. 03

   Prepare Aromatics

   While the chana is cooking, finely chop 2 medium onions (about 200g) into very small pieces, roughly the size of a grain of rice. Grate or finely mince 1.5 inch piece of ginger and 4 cloves of garlic. Slit 2 green chillies lengthwise. Puree 3 medium tomatoes in a blender or grate them finely to get a smooth paste.

4. 04

   Sauté the Onions

   Heat 3 tbsp of vegetable oil in a kadhai or wok over medium flame. Once the oil is hot (you'll see a slight shimmer), add 1 tsp of cumin seeds. Let them splutter for about 15-20 seconds until they turn light brown and smell fragrant. Add the finely chopped onions. Sauté on medium flame, stirring frequently, for 8-10 minutes until the onions turn deep golden brown. They should look caramelized.

5. 05

   Add Ginger, Garlic, and Green Chilli

   To the browned onions, add the grated/minced ginger, grated/minced garlic, and slit green chillies. Sauté on medium-low flame for 1-2 minutes, stirring constantly, until the raw smell of ginger and garlic disappears. Be careful not to burn them.

6. 06

   Cook the Tomato Puree and Spices

   Pour in the pureed tomatoes. Add 0.5 tsp turmeric powder, 2 tsp coriander powder, 1 tsp red chilli powder, and 1 tsp salt (remember we added 0.5 tsp earlier to the chana). Mix everything well. Cook on medium-low flame, stirring occasionally, for 8-10 minutes until the tomato mixture thickens, the oil separates from the sides, and the mixture looks dark red and glossy. This is called 'bhunao'.

7. 07

   Combine Chana with Masala

   Add the cooked chana (along with their cooking water) to the tomato-onion masala in the kadhai. Stir gently to combine everything. If the gravy looks too thick, you can add up to 0.5 cup of hot water. The gravy should be medium-thick, not too watery.

8. 08

   Simmer and Finish

   Bring the chole to a gentle boil, then reduce the flame to low. Cover the kadhai and let it simmer for 15 minutes. This allows the chana to absorb all the flavors of the masala. Stir once or twice during simmering to prevent sticking. After 15 minutes, remove the lid. Add 1 tsp garam masala and 0.5 tsp amchur powder. Mix well. The chole should be thick and fragrant.

9. 09

   Garnish and Serve

   Taste and adjust salt if needed. Garnish with 2 tbsp of freshly chopped coriander leaves. Your Chole Masala is ready to be served hot with bhature, naan, puri, or rice!