Restaurant Style Chole Masala (Chickpea Curry)
Summary
- This recipe demonstrates how to prepare a delicious and flavorful chole masala, reminiscent of restaurant quality, using traditional cooking methods. The dish features tender chickpeas simmered in a rich, aromatic gravy made from slow-cooked onions, tomatoes, and a blend of spices.
All Ingredients - Main Ingredients
- Tomatoes 3 medium
- Green chilies 4
- Onions 3 medium
- Garlic cloves 10-15
- Ginger 1 small piece
- Oil 3-4 tbsp
- Boiled Chickpeas 2 cups
- Chickpea boiling water 0.5 cup
All Ingredients - Spices & Seasoning
- Mustard seeds 0.5 tsp
- Cumin seeds 0.5 tsp
- Asafoetida (Hing) pinch
- Dry red chilies 2
- Bay leaves 2
- Star anise 2
- Turmeric powder 0.5 tsp
- Salt 1 tsp
- Red chili powder 2 tsp
- Kashmiri red chili powder 1 tsp
- Coriander-Cumin powder 1 tsp
- Chole Masala 1 tbsp
- Kasuri Methi (dried fenugreek leaves) 1 tsp
- Fresh cilantro (coriander leaves) for garnish
Tools You'll Need
- Kadai
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Prepare Vegetables
Wash 3 medium tomatoes and 4 green chilies thoroughly. Roughly chop the tomatoes and set aside. Peel and roughly chop 3 medium onions.
Step 2: Prepare Ginger-Garlic-Chili Paste
In a small grinder, combine 10-15 garlic cloves, 2-3 green chilies, and 1 small piece of peeled ginger. Grind into a coarse paste.
Step 3: Prepare Tomato Puree
In the same grinder, blend the roughly chopped tomatoes into a smooth puree.
Step 4: Temper Spices
Heat 3-4 tablespoons of oil in a kadai over medium heat. Once hot, add mustard seeds and cumin seeds. Let them splutter. Add a pinch of asafoetida, 2 dry red chilies, 2 bay leaves, and 2 star anise. for a few seconds until fragrant.
Step 5: Sauté Onion Paste
Add the chopped onion paste to the kadai. for , stirring occasionally, until the onions turn golden brown and soften.
Step 6: Add Ginger-Garlic-Chili Paste
Add the prepared ginger-garlic-chili paste to the onions. Cook for another , stirring constantly, until the raw smell disappears.
Step 7: Cook Tomato Puree
Add the tomato puree to the kadai. Mix well and cook for , stirring occasionally, until the oil starts to separate from the mixture.
Step 8: Add Powdered Spices
Add 0.5 teaspoon turmeric powder, 1 teaspoon salt, 2 teaspoons red chili powder, 1 teaspoon Kashmiri red chili powder, and 1 teaspoon coriander-cumin powder. Mix all the spices thoroughly with the gravy and cook for .
Step 9: Combine with Chickpeas
Add 2 cups of pre-boiled chickpeas to the gravy. Mix well to coat the chickpeas evenly with the spices.
Step 10: Simmer Chole
Add 1 tablespoon of chole masala and 0.5 cup of the reserved chickpea boiling water. Stir everything together. Bring to a and cook for , allowing the flavors to meld.
Step 11: Garnish and Serve
Crush 1 teaspoon of kasuri methi between your palms and sprinkle it over the chole. Garnish with fresh cilantro leaves and 2 sliced green chilies. Serve hot with bhature, puri, or roti.
Pro Tips
• Cook the onion and tomato paste for a longer duration (5-6 minutes each) to achieve a deeper flavor and richer gravy, similar to restaurant-style chole.
• Soak chickpeas overnight and boil with salt for best results.
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