Chole Masala Curry - Indian Style

Step 1: Prepare Chickpeas

Clean and soak 1 cup of chickpeas overnight in water. The next day, drain the water, add 2 cups of fresh water, and 1/4 teaspoon of turmeric powder. Pressure cook the chickpeas until they are soft and fully cooked.

Step 2: Sauté Aromatics

Heat 2 tablespoons of MANTRA peanut oil in a pan. Add 1/2 teaspoon of cumin seeds and 1/2 teaspoon of carom seeds, letting them crackle for a few seconds. Then, add 1 finely chopped onion and sauté until it becomes translucent.

Step 3: Add Ginger and Garlic

Add 5 finely chopped garlic cloves and 1 tablespoon of grated ginger to the pan. Sauté nicely for a few minutes until the raw smell disappears and the mixture is well combined.

Step 4: Cook Tomatoes and Spices

Add 3 finely chopped tomatoes to the pan and sauté until they become mushy and the oil starts to separate, which should take about 5-7 minutes. Then, add 1 teaspoon of red chilli powder and 1 teaspoon of garam masala (or chole masala). Mix all the ingredients well and cook for another 1-2 minutes.

Step 5: Combine with Chickpeas

Add the cooked chickpeas along with their cooking liquid to the pan. Mix everything thoroughly, ensuring the chickpeas are well coated with the masala. Add salt to taste and mix again.

Step 6: Simmer and Finish

Close the pan with a lid and let the curry simmer for a few minutes to allow the flavors to meld. Open the lid and stir again. Finally, add fresh coriander for garnish and mix it into the curry.

Step 7: Serve

Serve the hot Chole Masala Curry with poori and enjoy your meal.

• Soaking chickpeas overnight helps them cook faster and become softer.

• Sautéing onions until translucent and tomatoes until mushy is key for a smooth gravy base.

• Adjust red chilli powder and salt according to your taste preference.

• Add a pinch of baking soda while soaking chickpeas to aid in softening.

• For a richer flavor, add a tablespoon of ghee along with the oil.

• Garnish with finely chopped green chilies for extra heat.