Prep 25 mins
Cook 20 mins
its very tasty
Make and share this Chole Masala recipe from Food.com.
- 1 cup chickpeas
- 1 green chili, slit
- 2 teaspoons salt
- 2 1⁄2 cups water
grind to paste
- 1 medium onion
- 5 cloves garlic
- 3 cm ginger
- 3 tablespoons water
- 3 tablespoons oil
- 1 teaspoon cumin seed
- 2 teaspoons coriander powder
- 1 teaspoon chili powder
- 2 teaspoons cumin powder
- 3 large tomatoes, finely chopped
- 1 teaspoon garam masala
- soak gram overnight and pressure cook with rest of ingredients till done.
- grind the paste with water.
- heat oil in a wok add cumin seeds.
- when they splutter add the ground paste and stir constantly till brown.
- add coriander,chilli and cumin powder.
- add tomatoes and fry until oil seperates.
- add cooked gram and garam masala.
- simmer for 5-10 minute.
- garnish with lemon slices.
Great, basic recipe. I used a can of garbanzos and a can of tomato puree. I added a little (<1/2 tsp) and a pinch of sugar to this. Served it with plain yogurt and some rice. It's a little spicy as is, but cut back the chili pepper to 1/2 tsp and it should be zesty without offending anyone.
Be aware that this recipe calls for 1 cup of DRY garbanzos, which is why it says to soak them overnight. I love the suggestion to serve with fresh lemon wedges. It adds a fresh bright taste, which compensates for the lack of amchur powder. I also like that this recipe features grinding the onion, rather than mincing or dicing it. I prefer minced, but this is one of the most requested dishes, and I like to change it up sometimes.
Very good! A little too spicy for the spice haters and not spicy enough for the spice lovers, so adjust accordingly.