Indian CurryRecipesMain Course CHOLE MASALA Facebook Twitter Google+ WhatsApp Email Print this recipe – CHOLE MASALA Print Recipe Servings Prep Time 4 people 15 minutes Cook Time Passive Time 40 minutes 6 hours Servings Prep Time 4 people 15 minutes Cook Time Passive Time 40 minutes 6 hours CHOLE MASALA Print Recipe Servings Prep Time 4 people 15 minutes Cook Time Passive Time 40 minutes 6 hours Servings Prep Time 4 people 15 minutes Cook Time Passive Time 40 minutes 6 hours Ingredients 1 cup Chickpeas (Chole) 3 cup Water for boiling chole 1.5 tsp Salt 3 teabags black tea 1 Cinnamon Stick(Dalchini) 1 Bay Leaf(Tej Patta) 1 Black Cardamom(Badi Elaichi) 1 tsp Oil 1 tsp Ghee 1 tsp Cumin Seeds (jeera) 2 Green Chilli 1 Tablespoon Ginger paste 1 Tablespoon Garlic Paste 350 grams Onion Paste 300 grams tomatoes finely chopped 1 tsp Turmeric Powder(Haldi) 1 Tablespoon Coriander Powder(Dhana) 1 tsp Red Chilli Powder 1 tsp Garam Masala 1.5 cup Water 1 Tablespoon Dry Fenugreek Leaves(Kasoori Methi) 1 tsp Tamarind Pulp(imli) soaked in warm water Servings: Instructions Take 2 cups chole/chickpea and wash them nicely with water. Add chole or chickpea in a cooker. Add water in it. Add teabags, cinnamon, bay leaf and black cardamom to it. Close the lid and cook on high for 25 minutes. Heat a pan and add oil and ghee to it. Add cumin seeds and green chillies to it. Add ginger-garlic paste to it. Mix it. Now add the onion paste to it. Mix it well. Cook it until it leaves oil. Add salt and chopped tomatoes to it. Mix well. Cover and cook until tomatoes are fully cooked. Stir occasionally. Now add turmeric powder, coriander powder, chilli powder and garam masala. Mix it well. Cover and cook for 2 minutes. Add the water left from the chickpeas. Also some more water. Cover for 2-3 minutes. Add kasoori methi and tamarind water (soak some tamarind in hot water for 10-15 minutes and mash) to it. Mix well. And boil for 2 minutes. Turn off the heat and serve hot.