Dahi Chole Masala (No Onion No Garlic)
For Tempering
For Gravy Base
Main Ingredients
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Heat Oil and Sauté Whole Spices
Heat up the pan on medium heat and add 2 tablespoons of oil. Once hot, add 1 bay leaf, 1/2 inch cinnamon stick, 1 green cardamom, 2-3 cloves, 2-3 black peppercorns, and 1 teaspoon of cumin seeds. until aromatic.
Add Dry Fenugreek Leaves and Sauté
Add 2 teaspoons of dry fenugreek leaves and for about until fragrant.
Cook Tomato Puree
Pour in 1 cup of tomato puree and stir well. Cover the pan and cook for until the tomato cooks well and starts releasing oil.
Prepare Curd and Spice Mixture
While the tomato is cooking, prepare the curd mixture. In a separate bowl, take 1/2 cup of curd.
Combine Spices with Curd
Add 1 tablespoon of chole masala, 1 tablespoon of Kashmiri red chili powder, 1/2 teaspoon of roasted cumin powder, 1/4 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, 2 tablespoons of roasted besan, and 1/2 teaspoon of black salt to the curd. Mix all the ingredients well to form a smooth paste and keep it aside.
Add Water to Tomato Base
After the tomato has cooked for and released oil, add 1/4 cup of water to the pan and stir to the pan's temperature.
Incorporate Curd Mixture
Pour the prepared curd mixture into the pan. Stir continuously on low heat until the mixture comes to a boil to prevent curdling.
Add Melon Seeds Paste and Cook Gravy
Add 2 tablespoons of melon seeds paste (in cubes) and stir it into the gravy. Keep the flame medium. Cover the pan and cook for until the oil separates from the gravy.
Add Boiled Chole and Water
Add 1 cup of boiled chole (chickpeas, previously boiled with salt) and an additional 1/4 cup of water to the gravy. Mix well.
Season and Mash Chole
Add salt as per taste, remembering that salt was added to the chole during boiling and in the curd mixture. Stir thoroughly. Gently mash some of the chole with the spatula to thicken the gravy slightly.
Simmer for Flavor Absorption
Cover the pan and cook for to allow the flavors to absorb.
Garnish and Serve
After , remove the lid. The oil should have separated. Garnish with fresh chopped coriander leaves and stir. Turn off the flame. Serve hot with roti or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Helpful Tips
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