Chole/chickpeas masala
The North Indian-style Chole masala features tender chickpeas simmered in a rich and flavourful masala, enhanced by the subtle earthiness imparted by the tea infusion. Served with rice or Indian bread chapati, roti.
Ingredients
1 cup = 250ml
- ¾ cup chickpeas
- 1 big black cardamom
- 2 green cardamoms
- 2 cloves
- 1 bay leaf
- 1- inch size cinnamon stick
- 4 wedges of dried amla optional
- 5-6 peppercorns
- I black tea bag
- ½ tsp baking soda
- Salt
- Water as needed
- 1- inch size ginger finely chopped
- 3 cloves of garlic finely chopped
- 3 tbsp Oil/ghee
- 2 large onions finely chopped
- 2 tomatoes pureed
- ½ tsp turmeric powder
- ½ tsp chilly powder
- ½ tbsp coriander powder
- ½ tbsp cumin powder
- 1 tbsp chole masala powder
- ½ tbsp mango powder
- 1 tsp sugar
- 1 tsp ghee /butter
- 1 tsp crushed kasuri methi dried fenugreek leaves
- Fresh coriander leaves to garnish
- Lemon wedges and onion rings to serve. optional
Instructions
- Rinse and soak the dried chickpeas in water overnight. Drain before cooking.
- In a pressure cooker, add the soaked chickpeas, tea bag, black and green cardamom, peppercorns, bay leaf, cinnamon stick, dried amla and baking soda.
- Alternatively,You can also use potli (a small cloth bag) with spices to infuse flavours into chickpeas while they're cooking. See notes for more information.
- Boil until chickpeas are tender. Remove and discard the tea bag and the whole spices.
- In a separate pan, heat oil or ghee over medium heat.
- Add the finely chopped ginger and garlic and saute them until they turn brown colour. Add chopped onions and sauté until golden brown.
- Add the pureed tomatoes to the spice mixture. Cook until the oil separates from the masala.
- Add the spice powders and salt. Cook for a few minutes.
- Add the boiled chickpeas to the masala. Mix well to coat the chickpeas with the spice mixture. To achieve a creamy texture in your chana masala, you can mash some of the chickpeas. Add a teaspoon of sugar to balance all the flavours.
- Allow the chana masala to simmer on low heat for about 7-10 minutes, allowing the flavours to meld. Add crushed dried kasuri methi (dried fenugreek leaves).
- Sprinkle freshly chopped coriander leaves and a teaspoon of ghee/butter over the Chana masala.
- Serve hot with rice, naan, or your choice of bread.
- Enjoy your homemade chana masala with the added richness of tea-infused smokiness and softened chickpeas from the baking soda technique!
Notes
It's common to use black tea bags in chole masala. Black tea imparts a rich, robust flavour and contributes to the deep colour of the dish. Common types of black tea that work well include Assam tea, Darjeeling tea, English breakfast tea, Ceylon tea etc.
Choose a tea bag based on your personal preference for flavour intensity and the specific taste you want to achieve in your chole masala. It's worth experimenting to find the type of black tea that best complements your desired flavour.
Include a small bowl or ramekin with onion rings and a lemon half, allowing diners to squeeze lemon juice onto their chole masala according to their taste preferences. The tanginess from the lemon and the crunch from the onion rings create a delightful balance. It's a great way to cater to varying taste preferences at the dining table.
Mashing some chickpeas will release starches and help thicken the gravy, giving the chana masala a creamier texture. Adjust the consistency by adding water if needed.
Prepare the Potli:
Cut a piece of cheesecloth or muslin cloth into a square that's large enough to hold your spices.
Place the spices (green cardamon, black cardamon, cloves, bay leaf, cinnamon, cloves, dried amla, peppercorns and tea leaves (if using) in the centre of the cloth. Gather the corners of the cloth and tie them securely with kitchen twine or string, forming a small pouch.
Drop the spice potli into the pot with the chickpeas while cooking them.
Once the chickpeas are cooked to your desired tenderness, remove the spice potli from the pot or pressure cooker and discard it.
Drain the chickpeas if needed, and proceed with your recipe.