My hubby wanted chole masala for dinner. Though I was lazy, I managed to make this quick chole masala in hardly 30 minutes. This dish could be made with basic ingredients and less oil. This less spicy dish goes well with rotis and pooris.
Preparation time : 15 minutes (soaking time not included)
Cooking time : 20 minutes
Serves : 3
Ingredients:
Kabuli Chana - 1 cup
Onion - 2 roughly chopped
Tomato - 2 roughly chopped
Green chilli - 2 roughly chopped
Ginger - 1 inch
Garlic - 5 cloves
Kasuri Methi - 1/2 tsp
Chole Masala Powder - 3 tsp
Carom seeds - 1/4 tsp (for seasoning)
Coriander leaves - for garnishing
Method:
Wash and soak chana for 8 hours or overnight.
Pressure cook chana for 6 whistles. Add a pinch of salt to pressure cook chana. Ensure chana is soft and completely cooked.
Grind roughly chopped onions, tomatoes, ginger, green chillies, garlic and kasuri methi in a mixer.
Now add 3tsp chole masala powder, grind them to a fine paste and keep aside.
Heat a kadai and add oil. Once oil is hot, add carom seeds.
Now add the onion-tomato paste to the kadai and cook until the raw flavor goes off.
Once oil oozes out, add the cooked chana. Mix well, add salt and add water if the gravy is too thick.
Close with a lid and cook chana for ten minutes in low flame.
Garnish with coriander leaves. Garma-garam chole masala/ chana masala is ready to serve!
Cooking time : 20 minutes
Serves : 3
Ingredients:
Kabuli Chana - 1 cup
Onion - 2 roughly chopped
Tomato - 2 roughly chopped
Green chilli - 2 roughly chopped
Ginger - 1 inch
Garlic - 5 cloves
Kasuri Methi - 1/2 tsp
Chole Masala Powder - 3 tsp
Carom seeds - 1/4 tsp (for seasoning)
Coriander leaves - for garnishing
Method:
Wash and soak chana for 8 hours or overnight.
Pressure cook chana for 6 whistles. Add a pinch of salt to pressure cook chana. Ensure chana is soft and completely cooked.
Grind roughly chopped onions, tomatoes, ginger, green chillies, garlic and kasuri methi in a mixer.
Now add 3tsp chole masala powder, grind them to a fine paste and keep aside.
Heat a kadai and add oil. Once oil is hot, add carom seeds.
Now add the onion-tomato paste to the kadai and cook until the raw flavor goes off.
Once oil oozes out, add the cooked chana. Mix well, add salt and add water if the gravy is too thick.
Close with a lid and cook chana for ten minutes in low flame.
Garnish with coriander leaves. Garma-garam chole masala/ chana masala is ready to serve!
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