Chole Masala
Chole, also interchangeably called Chana Masala, Amritsari Pindi Chole etc. is a well-known Indian food made with boiled chickpeas, aromatics like onions, tomatoes and spices and sour from the addition of tamarind.
How cool is that this recipe is vegan and leftover freeze so well.
Why so many different names for same dish?
Punjabi Chole, Pindi Chole Chole Masala all these names are of the same dish but prepared slightly different. Chana means Garbanzos or Chickpeas. Chole is the name of this dish and its used interchangeably.
For Chole or Chana Masala we use Kabuli Chana or white looking chickpeas. Have you seen black chickpeas or green ones? Check out the picture.
I knew a Punjabi aunty, who would cook these chickpeas in such a rustic and authentic way, they were so delicious. Her chole would have dried anardana (pomegranate) in them. I miss her chole.
There are many ways nowadays people make chole/chana masala.
I am going to share as many variations as I know or make.
- Same base ingredients but tea (color) is used while boiling the chickpeas and tamarind and amchur (dried mango powder) is used to give it nice a tang. These are just like Pindi Chole (Village style Chole)
- Sometimes I will add paneer cubes and heavy cream.
- South Indian households, make it with coconut milk and it’s called Chana Kurma.
Base recipe is very similar, but these different additions of ingredients make it taste different – all delicious.
It is a big wish to travel through Punjab and try Pindi Chole on highway dhabas someday.
The dark deep color of these chickpeas is from the use of tea bag while boiling them. If you do not boil the chickpeas with tea, then yours would look more reddish yellow.
How to use tea bag or make a rustic loose tea bag?
I use regular black rea bags for boiling chickpeas. But if you have loose tea leaves and not a tea bag. Cut a small muslin cloth and add loose tea in it and wrap and seal it tightly by tying a knot. It should be well secured.
The ingredients needed to make Chole
Chickpeas – the star ingredient. I prefer to use dried ones, soak them overnight or 6 hours and then boil them.
Aromatics or base – Onion, garlic, ginger, green chili, tomatoes.
Loose black tea leaves or black tea bag, if you wish to try this version.
Spices – There are some whole spices used like bay leaves, whole green cardamom, cinnamon stick, cloves, cumin seeds and dry spices like red chili powder, roasted coriander-cumin, turmeric powder, amchur powder, garam masala, most important Chole Masala (it’s a special blend of whole dried roasted spices) easily available at Indian grocery stores MDH, Badshah brands and of course salt. Tamarind paste, kasoori methi (dried fenugreek leaves).
All the spices shared earlier, and the right balance of tanginess gives it the prefect taste.
What to eat Chole with?
You can eat them with many things like rice, or rotis, parathas, naan. But best pairing for chole is either a Bhatura, Puri or Kulchas. Hand down. I make chickpeas quite often, so I don’t make them always with a side of Bhatura but sometimes we treat ourselves with some piping hot Bhaturas. I promise I will share more about these fun- loving name Bhatura recipe.
You can make Chole in a regular pot or Instant Pot. I am sharing the regular method.
Storage –
Chole stores well in the refrigerator for 3-4 days in an airtight container. Or you can freeze them upto few days in your freezer.
Chole Masala
Ingredients
Boiling Chickpeas with tea
- 1 cup dry chickpeas
- 1 small potato slightly mashed after boiling
- 1 tea bag
- 1 cinnamon stick
- 1 Bay leaf
- 2 green cardamoms
- 2 cloves
- ½ tsp baking soda
Sauce
- 1 medium sized onion chopped
- 1 small tomato chopped
- 2 tbsp tomato paste
- 1 tbsp ginger paste
- 3 cloves garlic
- 1 green chili chopped
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander -cumin powder
- 2 tsp chole masala
- 2 tbsp tamarind paste
- ¼ cardamom powder
- 1 tbsp kasuri methi crushed
- Cilantro to garnish
Instructions
- Soak chickpeas overnight in water or at least 4-6 hours. Transfer them to pressure cooker, instant pot or regular pot whatever method you are using. Add a tea bag or tea potli and whole spices like bay leaf, cinnamon stick, cardamom and cloves. Add 3 cups of water and baking soda. Boil them until they are soft.
- Once boiled, remove the tea bag or tea potli and discard it. Leave the chickpeas aside until you make the sauce.
- In a pot, add some oil. Once the oil is hot added cumin seeds. As soon as cumin seeds start crackling. Add grated ginger, garlic, onions. Cook them until they turn translucent. Add chopped tomatoes and tomato puree.
- After few seconds, add all the spices one by one. Stir to combine all spices. Transfer the chickpeas with some of the water. You might not require all the water. But do not discard water. Add chole masala, salt and crushed kasoori methi. Mash some chickpeas and potatoes with the back of the spatula or spoon. Let the chickpeas simmer and reduce to consistency of your liking. Use the water left aside if needed. At the very end add cardamom powder, cilantro and they should be ready to serve. ( I like to use all up all the water and let it simmer until it is reduced)
Notes
- You can use canned chickpeas, but I prefer dried and soaking method. If you use store bought chickpeas and still want to use the tea bags, you can add tea bag while simmer the chickpeas. Once you get the color, you can remove.
- Overnight soaking or soaking them for few hours is very important. They cook evenly and have better texture.