Chole Masala is a comfort food.
It can turn any boring mealtime into an exciting one.
1 cup Kabuli Chana (chick peas), soaked overnight
1 and ½ cup Water needed to pressure cook the kabuli chana
1 Big Onion( finely chopped)
1 Big Tomato ( finely chopped)
1/2″ piece of Ginger
4 cloves of Garlic
Chole Masala ( To be home made )- Dry Pomegranate Seeds (Anardana) – 1/2 tbsp, Coriander seeds – 1 tbsp, Cumin seeds – 1/2 tbsp, Green Cardamom pods – 1 piece, Whole Black pepper – 4 pieces, Cloves – 2 pieces, Cinnamon stick – 1 “, Dried ginger – ½” pieces,1/2 whole star anise, ½ bay leaves, ½ tsp nutmeg powder)
Cumin – 1 tsp
Red Chilli Powder – 1 tsp
1 tsp dried Mango Powder ( amtur)
1/4 tsp turmeric powder
1 tsp dried Kasuri Methi
2 tbsp Oil
1 tbsp Butter
Salt to taste
Mint or Corinder leaves for garnishing
Fresh Cream for garnishing
Pressure cook the Kabuli chana with salt and turmeric powder for 3 whistles until they are soft .
Drain , reserve the water separating chole from the water and keep aside.
Heat 1 tbsp oil in a kadhai , add the cumin seeds. When the seeds stops crackling, add the onion, ginger and garlic and saute till the onion is golden brown.
Add the tomato and all the whole sabut masala.
Saute till the tomato turns soft.
Then remove from the heat and wait till the masala comes to normal temperature and ready for grinding.
Grind the masala.
In the same kadhai add 1 tbsp oil and 1 tbsp butter.
Add the preapared masala , chilli powder, amchur powder, dried kasuri methi and salt.
Saute for some time then add the Kabuli chana and continue to stir.
Then add the remaining water of chole (which we have kept away after boiling the chole) and mix well.
Simmer for 10 to 15 minutes.
No need to cover.
Check for required consistency.
Add extra water if you need.
Finish off with adding a garnishing of mint or coriander leaves and fresh cream.
Serve with basmati rice or nan.