Chole Masala / Chana Masala | how to make chole masala

Chole Masala is the best to know for its awesome flavor, taste and distinct black color. The secret of dark color in chole masala is tea bags or tea decoction. For this recipe, I made the tea decoction by boiling 1 teaspoon of tea powder in a cup of water without adding sugar for about 2 minutes. Then strain the decoction and use it while pressure cooking the chickpeas. But, be careful while adding tas bags or the tea decoction, don't add too much of tea decoction or the tea bags, else your chole will turn bitter.

Another important tip to make soft and moist chole is by adding baking soda while pressure cooking the chickpeas. By adding soda to the chickpeas along with tea bag while pressure cooking gives the moist chickpeas/ chole from inside too.

Adding baking soda and tea bags/tea decoction helps to keep the perfect restaurant/Dhaba-style color and texture of the chole with moist and soft at both inside as well as outside.

For any chole masala, everything is cooked well till it releases oil is another tip for the Dhaba-style chole curry. This chole masala/chana masala goes well with any dish like roti, naan, chapati, rice or even with flavored rice like bagara rice. But I like having with curry either with roti or with bagara rice.

Bagara Rice | Flavoured Rice

Green Peas Mint Pulao

Vegetable Biryani / Vegetable Pulao

Ingredients:

Kabul Chana (Chickpeas) – 1 Cup
Chopped Onions – 1
Chopped Green Chillies – 4
Tea Bag/Black Tea – ½ Cup
Curd – 1 Cup
Ginger Garlic Paste – 1 tbsp.
Garam Masala – 1tsp
Jeera Powder – 1tsp
Coriander Powder – 1tsp
Red Chilli Powder – 1 Tsp
Ghee – 1tbsp.
Chopped Garlic – 5
Chopped Ginger – small Piece
Curry Leaves
Kasoori Methi
Baking Soda - 1 Tsp.

Method:

Clean & Soak Chana Previous Night or At Least for 5 Hours.
Next-Day Again Clean with Fresh Water and Place in Pressure Cooker.
Now Add Tea Bag / Black Tea, 1Cup Water, Clove, Cardamom, Cinnamon, Star Anise(Anasa Puvvu) & Baking Soda to the Chana And Pressure It For 4 Whistles.
Now Mix Garam Masala Powder, Jeera (Cumin) Powder, Daniya(Coriander) Powder, Red Chilli Powder.
Add the Masala Powders to the Cooked Chana on Top.
In Pan Add Ghee, When the Ghee Melts add Chopped Garlic and Ginger.
Cook Till Garlic and Ginger Turns Brown Colour, then Add to the Cooked Chana and Mix well.
In Pan add oil & Jeera
Add Chopped Onions With Salt & Cook Till Onions Becomes Golden Brown Colour
When Onions Becomes Golden Brown Colour Add Yogurt/Curd.
When Curd Is Cooked Well, Add Ginger Garlic Paste & Turmeric Powder.
Mix Well & Add Curry Leaves
Blend 4 Boiled Tomatoes
Add Tomato Puree Mix Well And Cook. Cook On Medium Flame For about 5mins Till Oil Release at side
Then Add Masala Chana & Mix Well
Mix Well & Add Kasoori Methi(Dry Fenugreek/Dry Menthi Kurra)
Cook Till Oil Releases And Then off The Flame
Chole Masala

Step by Step Procedure With Pictures:

Clean & Soak Chana Previous Night or At Least for 5 Hours.

Soaked Chana

Next Day Again Clean with Fresh Water and Place in Pressure Cooker.

next day Morning / After Soaking

Now Add Tea Bag / Black Tea, 1Cup Water, Clove, Cardamom, Cinnamon, Star Anise(Anasa Puvvu) & Baking Soda to the Chana And Pressure It For 4 Whistles.