Quick And Easy Kabuli Chana Recipe | Best Chole Masala
Looking for a quick and easy Kabuli Chana recipe? Try this delicious, spicy Indian chole masala made with simple ingredients. Perfect for dinner!
Ingredients
- 350 grams Kabuli Chana white chickpeas
- 2-3 tablespoons Oil
- 1 teaspoon Cumin seeds Jeera
- A few Curry leaves
- A pinch of Asafoetida Hing
- 2 medium Onions finely chopped
- 1.5 teaspoons Ginger-Garlic-Green Chilli paste crushed together
- 1/4 teaspoon Turmeric powder
- 1 medium Tomato finely chopped
- Salt to taste
- 1 teaspoon Cumin-Coriander powder
- 1 tablespoon Garam Masala
- 1 teaspoon Red Chilli powder
- 1 tablespoon Kanda Lasun Masala Maharashtrian Onion-Garlic spice mix
- 1 tablespoon Chole Masala Store-bought, like Suhana brand
- Fresh Coriander leaves finely chopped
Instructions
- Step 1: Wash and soak the Kabuli Chana overnight for 8 to 9 hours. Boil them in a pressure cooker with 1 to 1.5 glasses of water and a little salt for 4 whistles until perfectly soft.
- Step 2: Heat oil in a pan. Once hot, add the cumin seeds, curry leaves, and a pinch of asafoetida.
- Step 3: Add the finely chopped onions and sauté them well until they turn slightly golden.
- Step 4: Stir in the freshly crushed ginger-garlic-green chilli paste and cook for 2 minutes to remove the raw, earthy smell.
- Step 5: Add turmeric powder, finely chopped tomatoes, and a little salt. Sauté everything well on a low flame.
- Step 6: Mix in all your dry spices for this Kabuli Chana recipe: cumin-coriander powder, garam masala, red chilli powder, kanda lasun masala, and chole masala.
- Step 7: Pour a little bit of the leftover boiled chickpea water into the pan so the dry spices don't burn.
- Step 8: Cover the pan with a lid and let the masala base cook on low heat for 2 minutes.
- Step 9: Add fresh coriander leaves to the cooked masala, followed by the boiled chickpeas. Mix everything thoroughly.
- Step 10: Cover and let the Kabuli Chana recipe simmer on a low flame for 5 to 7 minutes so the chickpeas absorb all the wonderful spicy flavours. Garnish with a little more coriander and enjoy!