A flavorful and aromatic North Indian chickpea curry, perfect to be served with hot poori. This recipe guides you through soaking, cooking, and preparing a rich tomato-onion gravy with traditional spices to create a hearty and delicious meal.
All Ingredients - For Chickpeas
Chickpeas1 cup (soaked overnight)
Water2 cups (for cooking)
Turmeric powder1/4 tsp
All Ingredients - For Chole Masala
MANTRA peanut oil2 tbsp
Cumin seeds (jeera)1/2 tsp
Carom seeds1/2 tsp
Onion1 (finely chopped)
Garlic5 cloves (finely chopped)
Ginger1 tbsp (grated)
Tomatoes3 (finely chopped)
Red chilli powder1 tsp
Garam masala or Chole masala1 tsp
Saltto taste
Fresh corianderfor garnish
⚠ Contains Allergens
peanuts
Step-by-Step Instructions
Step 1: Prepare Chickpeas
Clean 1 cup of chickpeas and soak them overnight in water.
Step 2: Cook Chickpeas
Drain the soaked chickpeas, add 2 cups of fresh water and 1/4 tsp turmeric powder. Pressure cook until the chickpeas are soft and cooked (approximately 5-6 whistles or 15-20 minutes).
Step 3: Heat Oil & Spices
Heat a pan with 2 tbsp of MANTRA peanut oil. Add 1/2 tsp cumin seeds and 1/2 tsp carom seeds. Let them crackle for a few seconds.
Step 4: Sauté Onions
Add 1 finely chopped onion to the pan and sauté until it becomes translucent, about 3-4 minutes.
Step 5: Add Ginger & Garlic
Add 5 finely chopped garlic cloves and 1 tbsp grated ginger. Sauté nicely for 2-3 minutes until aromatic and lightly browned.
Step 6: Cook Tomatoes
Add 3 finely chopped tomatoes to the pan and sauté until they become mushy and the oil starts to separate, about 5-7 minutes.
Step 7: Add Dry Spices
Add 1 tsp red chilli powder and 1 tsp garam masala (or chole masala). Mix well with the tomato-onion base for about 1 minute.
Step 8: Combine with Chickpeas
Add the cooked chickpeas along with their cooking liquid to the pan. Mix well to combine with the masala.
Step 9: Season & Simmer
Add salt to taste and mix thoroughly. Close the pan with a lid and let it simmer for a few minutes (3-5 minutes) to allow the flavors to meld.
Step 10: Final Stir & Garnish
Open the lid and stir again. Garnish with fresh coriander and mix gently.
Step 11: Serve
Serve the hot chole masala curry with poori and enjoy.
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