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Chole Masala | Chana Masala

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients Method

Ingredients
  

  • 2 cups Dry chickpeas
  • 400 g Tomatoes
  • ½ teaspoon Cumin seeds
  • 2 teaspoons Coriander powder
  • 2 teaspoons Chana masala
  • ½ teaspoon Chili powder
  • ½ teaspoon Garam masala
  • ½ teaspoon Dry mango powder
  • 1½ teaspoons Salt
  • 2 teaspoons Oil
  • 1 tablespoon Dried gooseberry
  • 2 tablespoons Fresh coriander leaves

Method
 

  1. Soak the dry chickpeas in water overnight (or at least 6-8 hours). Drain, then pressure-cook with fresh water and a pinch of salt until completely soft, about 15-18 minutes after the first whistle. Set aside, reserving some of the cooking liquid.
  2. Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
  3. Add the chopped tomatoes and cook until soft and pulpy, about 6-7 minutes, mashing them lightly with the back of the spoon.
  4. Stir in the coriander powder, chana masala, chili powder, garam masala, and dry mango powder. Cook for 1-2 minutes until fragrant and the oil begins to separate.
  5. Add the dried gooseberry and the cooked chickpeas along with a splash of the reserved cooking liquid. Mix well to coat the chickpeas evenly in the masala.
  6. Add the salt and simmer uncovered for 10-12 minutes, stirring occasionally, until the gravy thickens and the chickpeas turn a deep, traditional brown color.
  7. Taste and adjust salt and spice as needed. Garnish generously with fresh coriander leaves.
  8. Serve hot with steamed rice, roti, paratha, naan, poori or bhatura.