Chole masala or chana masala is
one of the most popular curry dishes in India. In fact in north India no
wedding or party is complete until you have chole masala on the menu. But the
one I present here is Chole masala in Bengali style. This one is my favourite
as it can be used as chat. The main
ingredient for this recipe is still Kabuli chana or yellow bigger chickpeas
which with its high protein content and less in fat is a very healthy food.
And, also for the way it’s cooked, it turns out to be a lip-smacking side dish.
Preparation Time: - 20 min
Cooking Time: - 45~60 min
Servings: - 3~4 persons
Ingredients:-
- 250 gm yellow Chickpeas.
- 150 gm. Onion for paste and few slices of onion for garnishing purpose
- 2 large Potatos (optional if you want to cook in Bengali style)
- 1 large Tomato chopped
- 1-inch Ginger chopped
- 4 cloves of garlic crushed (You can use 2 tbsp Ginger garlic paste instead of chopped ginger and crushed garlic)
- 2 Green Chili deseeded (you can have more according to your taste)
- 1 ½ tsp Coriander Powder
- 1 ½ tsp Cumin Powder
- 1-inch Cinnamon crushed by mortar and pestle
- 4 pods of Green cardamom crushed and dehusked by pestle and mortar
- 2 Bay leaf
- 2 nos. Red Chilli or 2 tsp Kashmiri Red Chili powder (again you can increase this as per your taste)
- 1 tsp Turmeric Powder
- 1 ½ tbsp. Chole Masala
- 1 tsp Chat Masala (optional - only if you want to cook in Bengali style)
- 2 tsp Garam Masala powder
- 1 cup water
- 10~12 tbsp Vegetable Oil ( I used Sunflower oil but you can use Canola or any vegetable oil )
- 1 tbsp Mustard oil (optional – only if you want to cook in Bengali style)
- Salt to taste
- 2 tbsp Coriander leaves finely chopped
Preparation: -
- Wash the chickpeas thoroughly and soak overnight.
- Wash and boil the potatoes, peel and cut into small cubes.
- Heat sufficient vegetable oil in a non-stick skillet and fry the potato cubes till they turn golden yellow.
- Chop onion and tomato. Keep aside.
- You need to chop and crush garlic & ginger if you do not use ginger garlic paste like me.
- Use blender to make a paste of onion, use pestle and mortar to crush cardamom pods and again use blender to powder cinnamon. De-husk the cardamom and keep aside.
- In a Kadai or deep bottomed frying pan, heat rest of the oil in high heat and then turn the burner to medium.
- Add Bay leaves, cinnamon, and cardamom in it and let the spices crackle.
- Add Onion paste and sauté till they turn translucent.
- Then add crushed ginger garlic and keep stirring till the aroma of garlic goes away.
- Stir continuously , otherwise the mixture will burn
- Add deseeded green chilies and finely chopped tomatoes, stir and cook for 3~4 minutes till the juice of the tomato evaporates and start to leave oil.
- Now add turmeric powder, cumin powder, coriander powder, Kashmiri Chilli powder (or Red chilli) and chole masala in the mixture and stir for 1~2 min.
- Add soaked Chickpeas and cook for a couple of minutes – keep stirring always so that the spice paste is coated smoothly on the chickpeas.
- Pour 1 cup water and transfer the whole content to a pressure cooker. Pressure cook till about 2~3 whistle blows. Idea is to cook the chickpeas properly.
- Open the lid of the pressure cooker and cook till the gravy is adjusted to your preference. Add Garam masala.
- Now up to this is your normal chole masala preparation. My Bengali style recipe starts differing from here.
- Add the fried potatoes and stir continuously for 1 minute
- Sprinkle 1 tbsp. mustard oil and chat masala. Stir for few seconds and turn off the burner.
- Garnish with chopped coriander leaves and sliced onion rings if you like.
Serve hot as Side dish to Roti,
Paratha or flavored/jeera rice. I even have it with steamed rice.
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