Chana masala Chole masala (no onion no garlic)
Chickpeas| Chole 1 and 1/4 cup Tea bag 1 Ginger garlic paste 1 tsp Onion 2 Tomato 1/2 Red chili powder 1/2 tsp Salt as needed Asafoetida a pinch Turmeric powder 1/4 tsp Kasoori methi 2 pinches Black salt 1/4 tsp Coriander leaves few Oil 2 tblsp Jaggery a small piece Amchoor powder 1 tsp To roast and powder Coriander seeds 1 tsp Cardamom 2 Cloves 2 Mace 1 Fennel seeds 1/2 tsp Anardana seeds |powder 2 tsp Cumin seeds 1/2 tsp Black pepper 1/4 tsp
Soak the chickpeas| kabuli channa for 10 hours preferably overnight. Add salt, turmeric powder,tea bag to this and pressure cook this till 6-7 whistles. If you don’t have tea bag, take a muslin cloth and add 2 tblsp of tea powder to this and tie it tightly and put it inside the chickpeas and cook. Tea leaves gives the nice dark colour to the chole.
Roast the ingredients given under the table to roast and grind . I didn’t have anardana seeds, so i used the ananrdana powder which was bit coarse.
Grind this into a fine powder.
Finely chop the onions and tomato. In a pan add oil and add in the ginger garlic paste and once the raw smell goes off add the onions. Saute this for a while till they turn nice golden brown. Add the chopped tomatoes.
When the tomatoes turns mushy add the red chili powder and little salt. Add the ground masala too. If you don’t have whole spices and want to skip the roasting and grinding part, you can add store bought chana masala powder too. But the flavour will be too nice when you add fresh ground masala.
Cook this for some time and add the cooked chole to this. Add black salt and amchoor powder to this. Check for salt. Boil this for sometime. Add kasoori methi and coriander leaves. I forgot to add kasoori methi and added later. So you couldn’t find that in the picture. Mix well, add the jaggery and boil this for 2 minutes. This recipe generally has less gravy when compared to regular channa masala.
Pindi chole is ready to serve.
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