Choley Masala Recipe

There’s something magical about transforming a humble cup of dried chickpeas into a rich, aromatic bowl of Choley Masala, and trust me, your kitchen is about to become spice heaven. Let’s dive into this flavorful journey, where each bite brings a piece of North India to your table.

Preparing Choley Masala is a rewarding and delightful process, much like the final dish is to consume. The chickpeas, simmered with cumin seeds and a blend of coriander and cumin powders, deliver a flavor to the Choley Masala that is both rich and robust.

Then you have turmeric and garam masala, revered in many parts of the world for their flavor and seasoning capabilities. The tomatoes?

Pureed and part of the dish, they lend a certain lusciousness that is not to be trifled with. Kiss the tomatoes when they are whole, and you will find the lusciously necessary ingredient.

Ingredients

• Chickpeas (Chole): Packed with protein and fiber, they provide a hearty base and keep you full.
• Onion: Adds a savory depth and natural sweetness when caramelized, enhancing flavor.
• Ginger-Garlic Paste: Brings a robust aromatic kick, aiding digestion and immunity.
• Tomatoes: Provide a tangy richness, high in vitamin C and antioxidants.
• Cumin Seeds: Infuse warm, earthy notes and assist in digestion.
• Coriander Powder: Offers a citrusy hint, known for anti-inflammatory benefits.
• Amchur (Dried Mango Powder): Lends a tangy, slightly sour flavor, boosting vitamin A.

Ingredient Quantities

• 1 cup dried chickpeas (chole)
• 3 cups water
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, pureed
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon paprika or Kashmiri red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon amchur (dried mango powder)
• Salt to taste
• 2 tablespoons fresh cilantro, chopped
• Chopped green chilies (optional)
• Lemon wedges for serving

How to Make this

1. Wash the dried chickpeas well and place them in 3 cups of water to soak overnight or for a minimum of 8 hours.

2. Soak the chickpeas in water and then drain off the water. Place the chickpeas in a pressure cooker. Cover the chickpeas with fresh water and then cover the pressure cooker. Cook the chickpeas for 15-20 minutes under high pressure. Alternatively, place the chickpeas in a pot on the stove and cover the chickpeas with fresh water. Bring the water to a boil and then simmer the chickpeas until they are soft.

3. In a large pan, heat the oil over medium heat. Add the cumin seeds; let them crackle.

4. Incorporate the very finely chopped onion, then sauté until it is golden and no longer raw.

5. Combine the ginger-garlic paste into the mixture and cook it well for 1-2 minutes so that the paste no longer smells raw.

6. Incorporate the tomatoes that have been pureed and cook until the mixture reaches a thicker consistency, and the oil begins to separate from the masala.

7. Combine coriander powder, cumin powder, garam masala, paprika/Kashmiri red chili powder, turmeric powder, and salt. Cook a final 2-3 minutes, allowing the spices to coalesce.

8. Place the cooked chickpeas in the pan with some of their cooking liquid. Bring the pan to a simmer for 10 to 15 minutes before serving. Make the pan gravy to your liking by adding more cooking liquid or broth and using an immersion blender (or traditional blender) to puree some of the chickpeas.

9. Combine amchur powder and season as necessary. Top with cilantro and optional green chilies, if you want extra heat.

10. Serve it steaming with wedges of lemon right next to it, alongside some naan or rice. And then dig in, enjoying this incredibly flavorful Choley Masala!

Equipment Needed

1. Large bowl
2. Pressure cooker or pot with lid
3. Large pan
4. Stirring spoon or spatula
5. Knife
6. Cutting board
7. Blender or immersion blender (optional)
8. Measuring spoons
9. Measuring cup

FAQ

• What is the best way to soak chickpeas?If you are using dried chickpeas, soak them the night before in a large bowl of water. The water should cover the beans by a few inches. They will expand and soften and be ready for cooking the next day.
• Can I use canned chickpeas instead of dried?You can indeed utilize canned chickpeas. Employ two 15-ounce cans, draining and rinsing them prior to combining them with the recipe. Omit the steps associated with soaking and the preliminary cooking of your chickpeas.
• How can I make the dish spicier?To amp up the heat, add chopped green chilies or increase the quantity of paprika or Kashmiri red chili powder.
• What can I substitute for amchur powder?If you cannot find amchur powder, you can achieve a similar tangy flavor with a squeeze of lemon juice or some tamarind paste.
• Can I prepare this in advance?Certainly! Chole Masala is a dish that can be made ahead of time, even a full day before you plan to eat it, and serves very well that next day, even better than when first made. This is due to the flavors melding together as the dish sits. So if you are planning to serve your Chole Masala with something like Basmati rice or a few warm, fluffy naan, feel free to serve it on day 2. Savor the side items, as you do, on day 1.
• Is it possible to make this recipe without oil?Indeed, you can use a nonstick pan or a little water to help get the onions and spices fully sautéed to your liking. Just be aware that this may impact the flavor and texture of the finished dish.
• How do I store leftovers?Keep remnants in a sealed container in the fridge; they are good for 3 days. Given that they are often served in large portions, reheating on the stovetop is usually the way to go. However, you can also microwave them.

Choley Masala Recipe Substitutions and Variations

Use canned chickpeas (about 2 cups) instead of dried chickpeas; they are already cooked, so reduce the cooking time accordingly.
Substitute olive oil or ghee for cooking oil if you want a different flavor.
Substitute the ginger-garlic paste with freshly grated ginger and minced garlic in the following amounts: 1/2 tablespoon each.
With 1 can (14 oz) of diced tomatoes, pureed, replaced in the manner instructed, it results in a dish with the same structural, textural, and flavor components as that resultant if it were made with fresh tomatoes.
Substitute amchur (dried mango powder) for lemon juice when a dish requires a sour taste.

Pro Tips

1. For maximum flavor in your chickpeas, consider adding a pinch of baking soda while soaking them overnight. This can help soften the beans, leading to a creamier texture when cooked.

2. When cooking the tomato puree, let it simmer longer until the oil truly separates from the masala. This step enhances the depth of flavor, making the base richer and more aromatic.

3. If you like a smoky flavor in your Chole, try briefly roasting your cumin seeds before adding them to the hot oil. This will intensify their earthy aroma and improve the overall taste.

4. Experiment with the consistency of your dish by mashing some of the chickpeas with a spoon or potato masher directly in the pan. This thickens the gravy and adds a delightful texture contrast.

5. Just before serving, gently toast the amchur powder in a separate pan for a few seconds to enhance its tangy flavor. This small step can elevate the overall taste of the dish significantly.