Chole masala

Name: Chole masala
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Cups Kabuli Chana / Chick Peas - Soaked 6 hrs 2 Cinnamon Stick; 6 Cloves; 1 black tea bag; 2 tsp salt; 1/2 tsp Baking Soda; 2 Bay leaves (tej patta); 2 Tomatoes, finely chopped; 1 green chilli; 1/2 teaspoon Red Chilli powder; 1/2 teaspoon Coriander powder; 1 tablespoon Chole Masala Powder; 1 tsp ginger garlic paste; 1 tsp ginger garlic paste

Monika Jain @monika_jain

#Win
#week9
#Jan
#W3

Monika Jain @monika_jain

Saved

Ingredients

45 mins

2 servings

2 CupsKabuli Chana / Chick Peas - Soaked 6 hrs 2 Cinnamon Stick
6Cloves
1black tea bag
2 tspsalt
1/2 tspBaking Soda
2Bay leaves (tej patta)
2Tomatoes, finely chopped
1green chilli
1/2 teaspoonRed Chilli powder
1/2 teaspoonCoriander powder
1 tablespoonChole Masala Powder
1 tspginger garlic paste
1 tspginger garlic paste

Saved

Steps

45 mins

1

Pressure cook the soaked Kabuli chana along with little salt, cinnamon stick, clove, black tea bag and water (at least 2 inches above the chola) for about 45 minutes.
Once you turn off the heat after 45 minutes, allow the pressure to release naturally. The chola should feel very soft, that when you press it between your fingers it will mash easily. Keep this cooked chola aside.
2

Now make an onion paste, take onion, ginger garlic paste and green chili and make a fine paste
3

Heat ghee in a large pan; add bay leaf, then the onion paste. Saute until the onion paste become soft and lightly brown.
4

Add the tomatoes puree red chili powder,, coriander powder, and chola masala powder. Saute until the tomato puree become thick.
5

Add the cooked Kabuli chana. Stir well, check the salt and add more if required. Cover the pan and simmer the Chola Masala for 10 minutes so the flavours seep deeply into the chola. Add a little water to adjust the consistency of the chana masala. Once done, turn off the heat and stir in the coriander leaves into the Chola Masala.
6

Transfer the Chola Masala into a serving bowl and serve hot.