Sadhna Bhunia
Chole Masala is a classic North Indian dish, rich in flavors, spices, and tradition. It’s a staple on the roadside Dhabas, where the smoky aroma and robust flavor of the dish leave a lasting impression. Here’s a simple and easy recipe to bring the iconic Dhaba-style Chole Masala right into your kitchen. Perfect with naan, paratha, or rice, this dish is sure to satisfy your craving for authentic Indian comfort food.
Ingredients:
- Chickpeas (Chole / Kabuli Chana) – 1 cup (soaked overnight)
- Onion – 1 large, finely chopped
- Tomatoes – 2 medium-sized, pureed
- Green Chilies – 2, slit
- Ginger-Garlic Paste – 1 tbsp
- Chole Masala Powder – 2 tbsp (or use a ready-made blend)
- Cumin Seeds – 1 tsp
- Bay Leaf – 1
- Cloves – 2-3
- Cinnamon Stick – 1 small piece
- Black Cardamom – 1
- Turmeric Powder – ½ tsp
- Red Chili Powder – 1 tsp (adjust to spice preference)
- Garam Masala – 1 tsp
- Coriander Powder – 1 tsp
- Cumin Powder – 1 tsp
- Salt – to taste
- Oil – 2 tbsp
- Fresh Coriander Leaves – chopped, for garnishing
- Water – as needed for desired consistency
Instructions:
- Preparation of Chickpeas:
- If using dried chickpeas, soak them overnight in plenty of water. The next day, rinse and drain them.
- In a pressure cooker, add the soaked chickpeas along with water, bay leaf, black cardamom, and a pinch of salt. Cook for 3-4 whistles or until soft. If you are using canned chickpeas, skip this step.
- Sautéing the Spices:
- Heat oil in a heavy-bottomed pan or kadhai on medium heat. Add cumin seeds, cloves, cinnamon stick, and sauté until they release their aroma.
- Add the chopped onions and sauté until they turn golden brown. This step brings out the rich flavor base.
- Cooking the Tomato & Ginger-Garlic Paste:
- Add the ginger-garlic paste and cook until the raw smell disappears (about 2 minutes).
- Add pureed tomatoes, green chilies, and cook until the oil separates from the masala (about 5-7 minutes).
- Spicing it Up:
- Add turmeric, red chili powder, coriander powder, and cumin powder. Stir well and cook for another minute.
- Now, add the cooked chickpeas along with some of the cooking water (or canned chickpeas water) to the masala. Let everything simmer together on low heat for 15-20 minutes, allowing the flavors to meld.
- Final Touch:
- Add Chole Masala powder and garam masala. Stir well and cook for 5 more minutes.
- Adjust the salt to taste, and if you prefer a thinner gravy, add more water.
- Garnishing:
- Garnish with freshly chopped coriander leaves.
- Serve hot with naan, paratha, or steamed rice.
Tips for the Perfect Chole Masala:
- For a Smoky Flavor: Dhaba-style chole often has a smoky flavor. To achieve this, heat a piece of coal on the stovetop until red hot. Place it in a small bowl, put the bowl inside the curry, and pour a teaspoon of ghee over it. Cover the pot and let it infuse the smoky aroma for 5-10 minutes.
- Soaking Time: Soaking chickpeas overnight helps them cook faster and become tender. If you forgot to soak them, you can use the quick soak method by boiling them for 5 minutes and then letting them sit for 1 hour before cooking.
- Customize Spice Level: Adjust the green chilies and red chili powder to your preferred spice level. Adding less or more can change the heat of the dish.
- Add Potatoes: For extra comfort, add boiled potatoes to the chole for a hearty, filling dish.
Nutrition Facts (per serving, based on 4 servings):
- Calories: 220 kcal
- Protein: 9 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Fat: 5 g
- Sodium: 400 mg
- Sugar: 3 g
- Vitamin A: 6% of the daily value
- Vitamin C: 15% of the daily value
- Iron: 15% of the daily value
Enjoy this rich and flavorful Dhaba-style Chole Masala with your favorite Indian bread or rice. It’s not just a meal—it’s an experience!
