INDIAN CHOLE MASALA (CHICKPEAS)

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Indian Chole Masala - a dish from the Indian subcontinent, famous in Indian and Pakistani cuisine. Like other legumes, such as beans, peas, and lentils, chickpeas are high in fiber and protein, and contain several key vitamins and minerals. It comes with a range of potential health benefits. Indian Chole Masala is an ideal north indian curry recipe for bhatura, poori's and roti's. They are featured extensively in the Mediterranean diet and Middle-Eastern food. Chickpeas/ Chole are also good for diabetes, bone health even for cancerin. It helps in maintaining blood pressure, cholesterol, digestion and body weight. Lets check the recipe for Indian Chole Masala.


Ingredients
  • Chickpeas / chole - 1 cup (soaked in water for atleast 7 to 8 hrs)
  • Potatoes, cubed - 1 large size
  • Bay leaf - 1
  • Peppercorn - 3 to 4
  • Onion paste - 2 tsp
  • Ginger-garlic paste - 1 tsp
  • Tomato puree - 1/2 cup
  • Green chilles, slit - 4
  • Turmeric powder - 1/2 tsp
  • Kashmiri red chilli powder - 1 tsp
  • Black pepper powder - 1/2 tsp
  • Garam masala powder - 1 tsp
  • Roasted cumin powder - 1 tsp
  • Roasted coriander powder - 1 tsp
  • Fennel seeds powder - 1/2 tsp powder
  • Salt - to taste
  • Sugar - to taste
  • Oil - as required

Mehod

Put the soaked chana in a pressure cooker. Add some water, salt and a pinch of turmeric. Close the lid and cook it to 4 whistles. Keep it for 10mins. Remove the lid.
Heat oil in pan. Add potatoes and fry till half cooked alonf with some salt and turmeric powder. Keep aside. In the remaining oil, add bay leaf and peppercorns. After a few sec, add ginger-garlic paste, fry for a min. Add onion paste and salt & sugar. Fry till the color changes to golden brown. Add green chillies and tomato puree. Mix well, cook for 2 to 3 mins. Add turmeric powder, roasted cumin & coriander powder, fennel powder, kashmiri red chilli powder, pepper powder and garam masala powder. Add some warm water. Cook for a few mins. Add the fried potatoes and boiled chole. Mix well. Cook till the masala leaves oil. Add some more water, cover the lid. Cook in medium high flame. When the gravy becomes nice and thick, serve with poori or bhatura.

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