Masaledar Chole
Recipe Summary
- This recipe guides you through making a flavorful and spicy Masaledar Chole, a popular North Indian chickpea curry. The dish features tender chickpeas simmered in a rich, aromatic tomato-based gravy, seasoned with a blend of traditional Indian spices and finished with fresh cream and herbs. It's a hearty and satisfying meal perfect for lunch or dinner.
All Ingredients - Main Ingredients
- Chickpeas (Chana) 1.5 cups (dry, soaked overnight and boiled)
- Oil 3 tbsp
- Tomato Puree/Paste 1.5 cups
- Red Chili Powder 1.5 tbsp
- Coriander Powder 1.5 tbsp
- Chole Masala 2 tbsp
- Salt To taste
- Water 1 cup (or as needed)
- Green Chilies 3-4, slit
- Fresh Coriander Leaves 1/4 cup, chopped
- Fresh Cream 2-3 tbsp
Tools You'll Need
- Pot
Don't have an ingredient? Try these swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Chickpeas
Ensure chickpeas are soaked overnight and then boiled until tender. The video starts with already soaked chickpeas.
Step 2: Prepare Gravy Base
In a large pot, heat oil (not shown being added, but implied) and add the tomato puree or paste. Cook the tomato base until the oil separates and the mixture thickens, which is already happening at this point in the video.
Step 3: Add Dry Spices
To the boiling gravy, add 1.5 tablespoons of red chili powder, 1.5 tablespoons of coriander powder, and 2 tablespoons of chole masala. Mix well to combine.
Step 4: Season and Mix
Add salt to taste and mix thoroughly. Continue to cook the gravy for , stirring occasionally, until the spices are well incorporated and fragrant.
Step 5: Combine with Chickpeas
Add the pre-boiled chickpeas to the prepared gravy. Stir gently to ensure all chickpeas are evenly coated with the rich masala.
Step 6: Adjust Consistency
Pour in about 1 cup of water to achieve your desired gravy consistency. Stir well.
Step 7: Simmer
Cover the pot with a lid and let the chole simmer on medium-low heat for . This allows the flavors to meld and the chickpeas to absorb the gravy.
Step 8: Garnish
Remove the lid. Add 3-4 slit green chilies and 1/4 cup of freshly chopped coriander leaves to the simmering chole. Stir lightly.
Step 9: Finish with Cream
Drizzle 2-3 tablespoons of fresh cream over the chole for a rich and creamy finish. Gently fold it in.
Step 10: Serve
Serve the hot Masaledar Chole immediately, garnished with fresh onion rings and additional green chilies if desired. Enjoy with rice, naan, or bhature.
Pro Tips
• For best results, soak chickpeas overnight to ensure they cook evenly and become tender.
• Adjust the amount of red chili powder and green chilies according to your spice preference.
• Serving with fresh onion rings and a squeeze of lemon juice enhances the flavor.
Recipe Variations
• For a vegan version, omit the fresh cream or substitute with a plant-based cream alternative.
• Add a pinch of dried fenugreek leaves (kasuri methi) for an added layer of aroma and flavor.
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