here’s another chole masala. this one is an easy chole recipe and does require chana masala spice blend or powder. you also don’t need to make this spice blend at home, as is done in the popular chole recipe already shared on the blog.
again my mil’s homely chole recipe that is fab when served with rice or had with rotis or pooris. since this recipe also happens to be hubb’s favorite chole recipe, i often end up making this one at home. this recipe is very different than all the chana recipes you will find on the internet or anywhere.
one special spice added to this chole, makes it different and gives an aromatic flavor to the chole. no its not black cardamoms or cloves or cinnamon…. they are carom seeds or ajwain/omam. the carom seeds also help in digestion of the chickpeas. the recipe is also mildy spiced.
while making chole or rajma, its always suggested to soak them overnight or at least for 8-9 hours as then its easier to cook them. usually, i cook them in pressure cooker. you can make it in covered pan also but it will take more time to cook.
i also make sure that chole or chickpeas are cooked till soft. this not only give good texture but the chana/chole also become easy to digest.
serve the chole, with very finely chopped onions, green chilli and lemon wedges. as thats how many people like to have chole. adding chopped onions or lemon juice to the punjabi chole really adds a lot of taste to the chole.
easy chole masala or chana masala recipe below:
- 1 cup dry chickpeas/chole/white chana soaked overnight
- 4 cups water
- 1 medium onion, sliced thinly
- 1-2 black cardamoms
- 5-6 cloves
- 1 bay leaf
- 6-7 garlic cloves, finely chopped
- 1 tsp cumin/jeera
- 1 tsp carom seeds/ajwain
- salt as required
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 or 2 green chilies. slit
- 2 to 3 tbsp oil
- ¾ tsp punjabi garam masala powder or garam masala powder
- ½ to 1 tsp dry mango powder/amchur
- rinse the chickpeas well. soak in enough water overnight or for 8-9 hours. drain the soaked chickpeas.
- in a pressure cooker, take the chickpeas, sliced onions, black cardamoms, cloves, bay leaf, chopped garlic, cumin, carom seeds and salt.
- pressure cook the chickpeas/chole for 20-25 minutes on a medium to high flame.
- keep the chickpeas aside. no need to drain them.
- in another pan heat oil.
- add the chopped onions & saute them till translucent. then add the tomatoes and green chilies.
- saute till the tomatoes soften and till the oil start to leave the sides.
- pour this sauted onion-tomatoes-green chili mixture in cooked chole/chickpeas and simmer for 8-10 minutes or more till the gravy or curry becomes smooth and slightly thickens.
- the consistency of the curry is not soup or broth like.
- mash a few chickpeas with the spoon to thicken the gravy or curry.
- if the mixture appears dry, then you can add ½ cup water.
- lastly add garam masala powder and dry mango powder.
- chole should not be cooked too much after the addition of garam masala and dry mango powder. so add them at the very last once you get the smooth consistency in the chole masala. as cooking diminishes the flavor and taste of both.
- check the taste and add more salt, garam masala or dry mango powder if required.
- serve chole masala hot with roti, rice, poori, naan or bhatura.
- to spice the chole more, serve them with finely chopped onions, green chilli and lemon wedges,