Chole Masala
Serves 5-6
A bold, hearty North Indian favorite— add Bhuna Masala to chickpeas with your favorite spices for rich, soulful flavor that tastes like it simmered for hours.
Ingredients
Fresh spice blend (or use around 4 tbsp of your favorite chana/chole masala mix)
1 black cardamom pod
4 green cardamom pods
1 inch cinnamon stick
3 cloves
1.5 tbsp coriander seeds
1 tsp cumin seeds
½ tsp fennel seeds
½ tsp black peppercorns
1 dried red chilli
Other ingredients
1.5 cups chickpeas (soaked overnight in at least 5 cups of water) or 4 cups of canned chickpeas
1 cup Bhuna Masala
1 tsp red chili powder (or to taste)
500 ml water
1 tsp amchoor powder
½ tsp ground cardamom powder
Salt, to taste
Chopped cilantro, for garnish
Method
Preparing the chickpeas and spice mix
Drain the chickpeas and boil them until soft but not mushy. This is 5-6 whistles in a traditional pressure cooker or around 16-17 mins in an instant pot at high pressure and natural pressure release.
For the spice mix - dry roast spices on a medium-low flame until they are fragrant. This takes anywhere between 1-3 minutes. Let cool and then grind to a coarse powder, set aside.
Putting it all together
Heat a saucepan on medium-low heat. Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Add the freshly ground spice powder along with red chili powder and salt, saute for 2-3 minutes before adding a splash of water to loosen the masala.
Add the boiled chickpeas along with the water.
Bring to a rolling boil at high heat then lower the flame and cover and simmer for 20-25 minutes or till you're happy with the consistency. While it’s simmering you will need to stir it occasionally so it does not stick.
Stir in amchoor powder and green cardamom powder.
Garnish with fresh cilantro leaves and serve with puri, bhatura, roti, naan, basmati rice or a nicely toasted slice of sourdough!
Chole Masala
Serves 5-6
A bold, hearty North Indian favorite— add Bhuna Masala to chickpeas with your favorite spices for rich, soulful flavor that tastes like it simmered for hours.
Ingredients
Fresh spice blend (or use around 4 tbsp of your favorite chana/chole masala mix)
1 black cardamom pod
4 green cardamom pods
1 inch cinnamon stick
3 cloves
1.5 tbsp coriander seeds
1 tsp cumin seeds
½ tsp fennel seeds
½ tsp black peppercorns
1 dried red chilli
Other ingredients
1.5 cups chickpeas (soaked overnight in at least 5 cups of water) or 4 cups of canned chickpeas
1 cup Bhuna Masala
1 tsp red chili powder (or to taste)
500 ml water
1 tsp amchoor powder
½ tsp ground cardamom powder
Salt, to taste
Chopped cilantro, for garnish
Method
Preparing the chickpeas and spice mix
Drain the chickpeas and boil them until soft but not mushy. This is 5-6 whistles in a traditional pressure cooker or around 16-17 mins in an instant pot at high pressure and natural pressure release.
For the spice mix - dry roast spices on a medium-low flame until they are fragrant. This takes anywhere between 1-3 minutes. Let cool and then grind to a coarse powder, set aside.
Putting it all together
Heat a saucepan on medium-low heat. Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Add the freshly ground spice powder along with red chili powder and salt, saute for 2-3 minutes before adding a splash of water to loosen the masala.
Add the boiled chickpeas along with the water.
Bring to a rolling boil at high heat then lower the flame and cover and simmer for 20-25 minutes or till you're happy with the consistency. While it’s simmering you will need to stir it occasionally so it does not stick.
Stir in amchoor powder and green cardamom powder.
Garnish with fresh cilantro leaves and serve with puri, bhatura, roti, naan, basmati rice or a nicely toasted slice of sourdough!
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