Chole Masala

            "Chole  Masala/ Chana Masala" is a spicy North Indian side dish made from chickpeas . It tastes best when paired with bhatura, puri or chpathi and most popular side dish available in Punjabi dhabas and North Indian Restaurants. Cooked chickpeas are  sautéed in a spicy tomato onion based gravy with a variety of spices and curry powders which gives this dish a nice aromatic flavor.

Ingredients

1. Soaked chickpeas - 2 cup
2. Onion - 2  cup (chopped)
3. Tomato -1 (chopped)
4. Ginger - 1tsp chopped
5. Garlic - 1tsp chopped
6. Green chilli  - 2
7. Cumin (Jeera) - 1/2tsp
8. Bay leaf - 1
9. Cumin Powder - 1/4 tsp
10. Turmeric powder - 1/2 tsp
11. Chilli powder - 1 tsp
12. Coriander Powder -1.5 tbsp
13. Pav bhaji Masala - 1  tsp
14. Garam Masala powder - 1/4 tsp
15. Coriander Leaves - few Chopped
16. Kasoori Methi - 1 tsp
17. Lemon juice - 1 tsp
18. Salt - to taste
19. Oil - 3tbsp
20. Water -1 cup

Method

1. Cook soaked chickpeas with salt, turmeric powder and chilli powder adding 1/2 cup water until done.
2. In a  heated pan add oil .Splutter jeera.
3. Add chopped onion , green chilli and sauté till it becomes translucent.
4. Add ginger garlic paste and sauté for 2 mins.
5. Add all curry powders and sauté till raw smell disappears.
6. Add chopped tomato and sauté till it becomes mushy.
7. Add cooked chana and rest of water .Cover  and cook for 5 mins.
8. Take 1/4 cup cooked  chana and put in a mixer and add to the gravy. It will help to thicken the gravy.
9. Add kasoori methi and chopped coriander leaves.
10. Switch off and add lemon juice.
11. Garnish with chopped onions, lemon wedges  and coriander leaves.
12. Serve hot with bhatura, poori or chapati.

Notes

• The addition of grinded cooked chickpeas makes the gravy rich and thick.
• You can dry roast the kassoori methi and then crush and put it in the curry for enhancing the flavor.

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Cheers,

Asha