Chhole Masala is an authentic north Indian dish which is actually chickpea simmered in a rich tomato based curry with aroma of authentic Indian spices. The recipe is very simple yet it taste delicious.
Ingredients:
Chickpea (Kabuli chana)250 gms (soaked overnight)
Onion 1 (paste)
Ginger garlic paste 1 tbsp
Cumin seed 1 tsp
Turmeric powder 1 tsp
Chickpea (Kabuli chana)250 gms (soaked overnight)
Onion 1 (paste)
Ginger garlic paste 1 tbsp
Cumin seed 1 tsp
Turmeric powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Tomatoes puree 1/2 cup.
Red Chilli pwder 1 tspo
Garam masala 1 tsp
Salt as per taste
Cumin powder 1 tsp
Tomatoes puree 1/2 cup.
Red Chilli pwder 1 tspo
Garam masala 1 tsp
Salt as per taste
Sugar 1/2 tsp
Coriander leaves.
Coriander leaves.
Method:
1. In a pressure cooker. Add soaked chana,1 cup of water and salt and pressure cook it for about 20 minute in low flame. Now drain of the water and keep the chana aside.
1. In a pressure cooker. Add soaked chana,1 cup of water and salt and pressure cook it for about 20 minute in low flame. Now drain of the water and keep the chana aside.
2. In a large pan heat oil. Add cumin seeds.Now add onion paste and saute them til become golden yellow. Now add ginger garlic paste, turmeric powder, red chili powder, cumin powder and coriander powder and saute for about 5 minutes. Fry the masala until the oil get separated from it.
3. Add tomatoes puree and saute again. Now add boiled chana, salt and sugar and mix it thoroughly. Add garam masala, cover it and let it cook for another 5 minute in low flame.
4. Finally garnish with chopped coriander leaves and chopped onion.
5. Serve hot with Naan or Roti.
3. Add tomatoes puree and saute again. Now add boiled chana, salt and sugar and mix it thoroughly. Add garam masala, cover it and let it cook for another 5 minute in low flame.
4. Finally garnish with chopped coriander leaves and chopped onion.
5. Serve hot with Naan or Roti.
