Experience the vibrant taste of Punjab with Chole Masala, a dish that's as delightful as it is rich in flavors. This homemade treat, ideal with fluffy bhatura or warm naan, brings a burst of spicy, tangy goodness to your table.
To Cook Chickpeas (skip if using canned chickpeas)
Place the overnight soaked chickpeas in a pressure cooker on medium heat, along with water and salt. Secure the lid and place the regulator on top.
Let the cooker whistle 5 times, then turn off the heat. Allow it to release pressure naturally before opening the lid. This natural release process is crucial for the chickpeas to become tender and perfectly cooked, and also ensures it's safe to open the cooker.
Set aside the cooked chickpeas for later use, and importantly, retain the water used for cooking them as it will be used in the recipe.
To Make Chole
Heat oil in a pan over medium heat. Add bay leaves, cinnamon stick, cloves, cardamom, and green chilies. Sauté until the spices release their aromatic flavors.
Add chopped onions and sauté until they become soft and translucent, creating a flavorful base for the curry.
Stir in ginger-garlic paste (or grated ginger and garlic) and sauté until the aroma intensifies, enhancing the depth of the dish.
Now, add paprika, garam masala, chole masala, and turmeric powder. Give it a quick mix to infuse the spices, creating a fragrant and well-spiced base.
Introduce the diced tomatoes and cook until they become mushy and blend with the spices, creating a rich and flavorful tomato-based sauce.
Add the cooked chickpeas along with their water. Season with salt and cook for 7 to 10 minutes. Keep in mind that some salt was already added while cooking the chickpeas, so adjust as needed.
After 10 minutes, reduce the heat and simmer until the Chole develops a reddish-brown hue. For a thicker curry, consider mashing some of the cooked chickpeas with a masher, creating a creamy and hearty consistency.
Finally, sprinkle kasoori methi and fresh coriander leaves into the mixture. Give it a gentle stir to add a layer of herbal freshness. Remove the Chole from heat, and it's now ready to be savored and enjoyed!
To Serve
Serve it alongside a choice of Indian classics like rice, bhatura, roti, chapati, or paratha. For more pairing ideas, refer to the serving suggestions section.
Notes
Here are some essential tips for perfecting Chole:
Preparation and Cooking of Chickpeas:
Soaking Chickpeas: Soak dried chickpeas for at least 5 hours to ensure they cook to a soft texture. This step is crucial for achieving the right consistency.
Canned Chickpeas Option: For convenience, canned chickpeas are a suitable alternative. They save time and don't require soaking.
Chickpea Cooking Methods:
Pressure Cooker Method: Ideal for rapidly cooking soaked chickpeas to perfect tenderness, as required in this recipe.
Instant Pot: For soaked chickpeas, cook with 3 cups of water for 12 minutes, allow natural pressure release for 10 minutes, then manually release remaining pressure.
Stovetop: Cook soaked chickpeas in a large pot with 5 cups of water for 50-60 minutes. This method is great for achieving a desired softness.
Note: Stovetop and Instant Pot methods are for 1 cup of dried chickpeas soaked overnight. Adjust for different serving sizes accordingly.
Enhancing Flavor and Serving:
Tomato Quality: Use ripe tomatoes for a naturally tangy gravy. Tomato puree is a good alternative if fresh tomatoes aren't flavorful enough.
Spice Adjustments: Tailor the chili powder and Chole masala to your taste. Less chili powder can make the dish milder.
Simmering the Curry: Allow the curry to simmer after adding chickpeas. This helps the flavors meld and the chickpeas to absorb the spices.
Garnishing and Resting Time: Enhance your Chole with an optional squeeze of lemon juice for garnish. Allowing the dish to rest for some time before serving helps to intensify and deepen the flavors.
Consistency Adjustments: If the curry is too thick, add water. If it's too thin, allow it to simmer longer.