Chole Masala - No Onion No Tomato

Step 1: Prepare the Chole Masala Spice Mix

Combine 1 teaspoon of cumin seeds, 0.5 teaspoon of carom seeds, 1 teaspoon of fennel seeds, 3-4 teaspoons of whole coriander seeds, 4-6 green cardamom pods, 4-6 cloves, 1 black cardamom, 2-3 whole red chilies, 0.5 teaspoon of black pepper, 0.5 teaspoon of mint powder or crushed mint, 1 small piece of mace, and 1/8 teaspoon of nutmeg in a blender jar. Blend these ingredients into a smooth powder.

Step 2: Add Remaining Dry Spices to the Mix

Transfer the blended spice mix to a bowl. To this, add 1 teaspoon of chana masala (or 0.5-1 teaspoon of anardana powder), 0.5 teaspoon of turmeric powder, 0.5 teaspoon of amchur powder, 0.5 teaspoon of Kashmiri red chili powder, 1 teaspoon of ginger powder (saunth), and 1 teaspoon of garlic powder. Mix all the spices thoroughly and set the mixture aside for later use.

Step 3: Pressure Cook the Chole

Add 1 cup of overnight soaked chole (chickpeas) to a pressure cooker. Pour in 3-4 cups of water, add 1 bayleaf, and salt to taste. Carefully remove the pins from 2 tea bags, tie them with a thread, and add them to the cooker. Close the lid and pressure cook for 4 to 6 whistles, or until the chole are soft but still hold their shape.

Step 4: Remove Tea Bags and Bay Leaf

Once the chole are cooked and the pressure has naturally released, open the cooker. Carefully remove the tea bags and the bay leaf from the chole and discard them.

Step 5: Fry Potatoes and Paneer

Heat cooking oil in a pan. Add the chopped potato pieces and fry them until they turn golden brown and are cooked through. Remove the fried potatoes from the oil and set them aside. In the same oil, add the paneer cubes and fry them until they are golden brown. Remove the fried paneer and set it aside.

Step 6: Roast the Prepared Spice Mix with Chole

In a pan or kadai, add a small amount of the strained cooking oil (from frying). Add the prepared spice mix and roast it for 1-2 minutes over medium heat until it becomes fragrant and the raw smell of the spices disappears.

Step 7: Add Boiled Chole and Mash Slightly

Pour the boiled chole, along with their cooking water, directly into the pan with the roasted spice mix. Mix everything well to combine. Using a spatula, gently press down on some of the chole to mash them slightly. This will help to thicken the gravy and give it a richer texture.

Step 8: Prepare the Tadka (Tempering)

While the chole are simmering, heat 1/4 cup of the strained cooking oil in a separate small pan. Add 1/4 teaspoon of heeng (asafoetida), 1 teaspoon of cumin seeds, ginger juliennes, and green chilies (slit lengthwise). Fry these ingredients until they are fragrant and the ginger and chilies are slightly softened.

Step 9: Add Cilantro and Roasted Cumin Powder to Tadka

To the frying tadka, add chopped cilantro and 1 teaspoon of roasted cumin powder. Stir well and cook for a few seconds.

Step 10: Add Kashmiri Red Chili Powder to Tadka

Turn off the heat under the tadka pan. Immediately add 0.5 teaspoon of Kashmiri red chili powder to the hot oil. Stir quickly to incorporate the chili powder without burning it. This step adds a beautiful red color to the tadka.

Step 11: Combine Tadka, Fried Potatoes, and Paneer with Chole

Pour most of the prepared tadka over the simmering chole, reserving a small amount for garnishing. Add the fried potatoes and paneer cubes to the chole. Garnish with some fresh chopped cilantro. Mix all the ingredients gently to combine.

Step 12: Simmer and Serve

Cover the chole and let them simmer for another 2-4 minutes to allow all the flavors to meld together. Once done, transfer the hot chole masala to a serving dish. Heat the reserved tadka slightly and pour it over the chole for garnishing. Serve immediately with puri, boiled rice, or your preferred accompaniment.

• Use an extra teabag if you want a darker color for the chole.

• Gently press some chole with a spatula while cooking to thicken the gravy.

• You can use anardana powder (pomegranate seed powder) instead of chana masala for a different tangy flavor.

• Serve with puri, bhature, plain rice, or jeera rice.