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Preparation Time : 10
Cook Time : 25
Total Time : 35
Chole/white chickpea soaked overnight 1 cups
oil 4 tbsp
bay leaf 3 nos
cinnamon stick 1 inch
cumin seeds 1/2 tsp
asafoetidia /hing 1 pinch
kashmiri chilli powder 1 tbsp
turmeric powder 1/2 tsp
coriander powder 1 tsp
red chilli powder 1/2 tsp
aamchur powder/dry-mango powder 1 tsp
garam masala 1/2 tsp
chole masala 1/2 tsp
ginger and green chilli paste 1 tsp
water 2 cups
coriander leaves finely chopped 2 tsp
lemon juice optional 1/2 tsp
Salt as needed 1 tsp
Firstly put the chole in a cooker with two cups of water and salt as needed then boil it. (take around 5 - 6 whistles for boiling chole).
Once the cooker cools down, open the lid and transfer the chole in a bowl. Keep aside one big spoon of chole mash it well. (for giving the thickness in chole masala)
Heat oil in a pan/kadai then saute bay leaf, cinnamon stick, asafoetidia/hing and cumin seeds till they turn aromatic.
Add ginger green chilli paste and saute for a second then add all the spices except amchur Powder and saute again for a couple of seconds.
Then add boiled chole/chickpea and Add the mashed chole and mix it well. Saute for 5 minutes on low flame. Then add 1 cup of water and salt if required in it and stir well.
Then cook for 5 minutes on high flame until it boils well. After that cook at low flame for 3 - 4 minutes. If the gravy is thick add little water as per your requirement in it.
Turn off the flame. Add amchur powder and mix it well. Garnish with green coriander leaves.
Chana Masala Without Onion is ready to eat. Serve with Bhatura, Puri, Naan or Pulav.
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