Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.
Serves 2 to 4.
- 1 15 oz can of chickpeas (kable chana, Garbanzo beans)
- 3 tablespoons oil
- Pinch of asafetida (Hing)
- 1 teaspoon cumin seeds
- 1 tablespoon gram flour (Besan)
- 1 large tomato
- 1 teaspoon ginger paste
- 1 teaspoon chopped green chilies
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chily powder
- 1 teaspoon salt
- 1/4 teaspoon garam masala
- 1 teaspoon chopped cilantro (Green coriander)
- Thinly sliced tomatoes for garnish
- Drain the water out of the can of chickpeas and wash the chickpeas well.
- Blend the tomatoes, green chilies and ginger to make a puree.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
- Add the asafetida and cumin seeds.
- After the cumin seeds crack, add the gram flour and stir-fry for a minute.
- Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
- The mixture will start leaving the oil and will reduce to about half in quantity.
- Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
- Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.
- Add the garam masala and cilantro. Let it cook for another minute.
- Garnish with thin tomato slices.