Chole Masala without Chole Masala Powder

Chole Masala without Chole Masala Powder | Chana Masala Recipe | Punjabi Chole Masala | Easy Chhole Masala | How to make Chickpeas Curry

Chole Masala without Chole Masala Powder | Chana Masala Recipe | Punjabi Chole Masala | Easy Chhole Masala | How to make Chickpeas Curry with step by step instructions.

Easy Chole Masala is the first dish that comes to the minds of North Indians when planning menu for parties big or small, get together, high tea parties, weekend outings, kids parties, festive gatherings…. List is endless!!

I am no exception to this.  In all humility, I can say that I know how to prepare Chole Masala in 3-4 different ways.   Well, here I am sharing my  own recipe expression Chole Masala without Chole Masala Powder that is easy and as good as Punjabi Chole Masala.  It can also be customized to cater to requirements such as without garlic and onions.

Other names of Chole Masala

Kabuli chana, safed chana, chhola, chholay-chhole(plural) chickpeas, garbanzo

What is  Easy Chhole Masala

Easy Chhole Masala is a North Indian dish. It is all about boiled chickpeas, or kabuli chana, cooked in a rich, tangy gravy consisting of tomatoes, a little bit of onions, garlic, ginger, and a plethora of Indian spices sautéed or browned with the gravy. The chickpeas absorb the aromatic flavours of the spices in the gravy very well. The chickpeas maintain its shape but should be soft enough to melt in mouth.

This recipe differs from the Punjabi Chole Masala or Amritsari Chole Masala in that no tea leaves or dried gooseberry amla are added while boiling the chickpeas. As a result, the Chole Masala is not dark as Punjabi Chhole, but it tastes just as good.  

Highlights of Chole Masala

• No need of chole masala premix powder
• No need for teabags or bouquet garni (potli of herbs & spices ) while boiling the chole.
• Omits sauteing the chickpeas along with the masala.
• Masala gravy can be prepared ahead of time.
• Vegetarian and vegan
• Easily adaptable as a fasting food by omitting onions and garlic

Perhaps you maybe interested in some more main course recipes

Gatte ki Sabzi

Besan ki Sindhi Kadhi

Soya chunks in Gravy

Paneer Bhurji

Baingan ka Bharta

Mangodi Aloo ki Sabzi

Ingredients

For Measurements refer to the RECIPE CARD further below

Kabuli chana (chickpeas)– These are one of the oldest legumes; rich in proteins. Use good quality chickpeas. Just before soaking, check and discard any stale or bluish chickpeas. For best Chole Masale, soak the chickpeas overnight or at least for six hours before boiling.

Onion – Use sparingly. can be omitted for fasting days

Tomatoes– Forms the main component of gravy. Avoid very sour tomatoes.

Green chilies

Ginger/garlic – Garlic can be avoided for fasting days

Coriander leaves – for garnish

Spice powders – Cumin powder, turmeric powder, red chili powder, coriander powder, salt, garam masala powder

Whole spices – Star anise, black cardamom, green cardamom, cinnamon, cloves. These imparts flavors to the chole.

Kasoori methi (Dried fenugreek leaves)

Oil

Water

Video – Chole Masala without Premix powder

Like Chole Masala without Chole Masala Powder | Chana Masala Recipe | Punjabi Chole Masala | Easy Chhole Masala | How to make Chickpeas Curry .If you have enjoyed the video, do Subscribe to My Culinary Expression YouTube Channel for more interesting videos.

How to make Chickpeas Curry

with step by step instructions

Boil the Chole(Chickpeas)

Firstly, wash the chole (chickpeas) well.

Transfer the chole(chickpeas) to a pressure cooker and add water.

Add salt and the whole spices.

Thereafter secure its lid and pressure cook till the chole are cooked.

Finally,when pressure is released, open the lid.

The chole should be soft but not very mushy.

Discard the whole spices except 4 cloves and 2 pieces of star anise.

Mash the cloves and add them back to the chole.

Keep the chole (chickpeas) aside.

Make Gravy Paste

To a blender add all the ingredients mentioned under the gravy list.

Blend to make a paste.

Then transfer to a bowl and keep aside.

Cook Gravy Paste

To a pot, add 3 tbsp of oil. Warm it.

Add the whole spices – cinnamon and  cardamoms.

Then add the cumin powder. Sauté well till it slightly changes color. Be careful not to burn.

Thereafter, add the onion-tomato-ginger-garlic paste to the pot.

Sauté on medium flame till liquids dry,

Now add the spices – turmeric powder, red chili powder, coriander powder and salt. Go less on salt. .

Sauté well on low to medium flame.

As and when you notice masala/spice sticking to the bottom, add a tablespoon of water. Each time the gravy mixture will turn dark. Repeat this once more.

Finally add half cup water. Cover and let the gravy cook on low flame for 7 minutes.

Add boiled chole (chickpeas)  to the Cooked Masala Gravy

Once the gravy cooks add the chole along with the water and the star anise and mashed cloves to it.

Add more water if needed. Add crushed kasuri methi, garam masala powder and some coriander leaves.

Cover and simmer on low flame for 15 minutes.

Once oil floats , put off the flame.

Have them hot with puri, bhatura, plain rice or pulao.

Serving suggestions

It makes a whole some combination with Butter Paneer, Naan, bhatura or roti. Do not forget to garnish with finely chopped onions. A glass of Mint Lassi or Masala Boondi Chaas is always a welcome.

Enjoy a street style chat with these Chole and Crispy Aloo Tikki.

Tips for Perfect Chole Masala

The chickpeas must be soft but should maintain their shape.

Take care not to burn the cumin powder.

Sauté the gravy paste well till the raw flavor of garlic goes.

Do not saute and brown the gravy paste for too long, otherwise it will give a bitter taste.

Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.

Recipe Card

Chole Masala without Chole Masala Powder

Chhole Masala is a North Indian dish. It is all about boiled chickpeas, or kabuli chana, cooked in a rich, tangy gravy consisting of tomatoes, a little bit of onions, garlic, ginger, and a plethora of Indian spices sautéed or browned with the gravy. The chickpeas absorb the aromatic flavours of the spices in the gravy very well. The chickpeas maintain its shape but should be soft enough to melt in mouth

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Indian, North Indian, Punjabi

Servings 4 people

Ingredients

  

For Boiling Chole

• 1 cup kabuli chana chickpeas; soaked overnight
• 2-3 cups water; adjust as needed
• 1 tsp salt
• Whole spices – 3-4 star anise 5 cloves, 1 black cardamom. 5 green cardamom. ½” cinnamon

For Gravy

• 1 small onion
• 3 medium tomatoes
• 7 cloves of garlic; roughly chopped
• ¼ ” ginger; chopped
• 2-3 green chilies; chopped

Spices

• 3 tsp cumin powder
• ½ ” cinnamon stick
• 2 green cardamom
• 1 black cardamom
• ½ tsp turmeric powder; haldi
• 2 tsp coriander powder; dhania
• ½ tsp red chili powder
• Salt as needed
• ½ tsp garam masala powder
• 2 tsp crushed kasoori methi; dried fenugreek leaves
• 2-3 tbsp oil
• Water as needed
• A few chopped coriander leaves; for garnish

Instructions

 

Boil the Chole(Chickpeas)

• Firstly, wash the chole (chickpeas) well.
• Transfer the chole(chickpeas) to a pressure cooker and add water.
• Add salt and the whole spices.
• Thereafter secure its lid and pressure cook till the chole are cooked.
• Finally, when pressure is released, open the lid.
• The chole should be soft but not very mushy.
• Discard the whole spices except 4 cloves and 2 pieces of star anise.
• Mash the cloves and add them back to the chole.
• Keep the chole (chickpeas) aside.

Make Gravy Paste

• To a blender add all the ingredients mentioned under the gravy list.
• Blend to make a paste.
• Then transfer to a bowl and keep aside.

Cook Gravy Paste

• To a pot, add 3 tbsp of oil. Warm it.
• Add the whole spices – cinnamon and  cardamoms.
• Then add the cumin powder. Sauté well till it slightly changes color. Be careful not to burn.
• Thereafter, add the onion-tomato-ginger-garlic paste to the pot.
• Sauté on medium flame till liquids dry,
• Then add and saute whole spices and cumin powder
• Add tomato-onion-ginger-garlic paste
• Let liquids dry
• Now add the spices – turmeric powder, red chili powder, coriander powder and salt. Go less on salt. .
• Sauté well on low to medium flame.
• As an when you notice masala/spice sticking to the bottom, add a tbsp of water. Each time the gravy mixture will turn dark. Repeat this once more.
• Finally add half cup water. Cover and let the gravy cook on low flame for 7 minutes.

Add boiled chole (chickpeas)  to the Cooked Masala Gravy

• Once the gravy cooks add the chole along with the water and the star anise and mashed cloves to it.
• Add more water if needed. Add crushed kasuri methi, garam masala powder and some coriander leaves.
• Cover and simmer on low flame for 15 minutes.
• Once oil floats , put off the flame.
• Enjoy them hot with puri, bhatura, plain rice or pulao.

Notes

• The chickpeas must be soft but should maintain their shape.
• Take care not to burn the cumin powder.
• Sauté the gravy paste well till the raw flavor of garlic goes.
• Do not saute and brown the gravy paste for too long, otherwise it will give a bitter taste.

Keyword chana masala, chana masala recipe, Chhole, chole masala recipe, Punjabi Chole

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Chole Masala without Chole Masala powder is curated for the event A to Z  Recipe Challenge – Season 2. The task  in Season 2 lies in  creating one recipe every month commencing in an alphabetical order. The challenge, however,  is that  the name of star ingredient must be in Hindi. This time it is ‘C‘ so the recipe created is Chole Masala without Chole Masala powder .  Oh! This is going to be fun and adventurous learning experience.

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