Chole/chickpeas masala

Chole/chickpeas masala is a popular North Indian dish known for its rich and robust flavours. The star ingredient is chickpeas, simmered in a fragrant tomato-based curry infused with a medley of spices. This dish is a staple in Indian households, street food stalls, and restaurants, offering a delightful combination of protein-packed chickpeas and a blend of spices.

A distinctive technique used in preparing chole masala involves the addition of baking soda while boiling the chickpeas. This not only aids in softening the chickpeas but also accelerates the cooking process, resulting in a creamier texture.

Tea bag infusion

Including a tea bag in chole/chickpeas masala is a way to replicate the smokiness and dark colour achieved through traditional methods of slow-cooking over an open flame. The tea bag, usually containing black tea leaves, contributes tannins to the dish. These tannins not only deepen the colour of the curry but also contribute a subtle and earthy flavour to the chana masala. However, it’s important to note that using a tea bag is optional, and the preference for its inclusion may vary among different cooks and regions. Some recipes for chole masala do not call for a tea bag, while others consider it an essential element for achieving a more authentic and traditional flavour. Adjusting the tea bag quantity can help control the intensity of smokiness in the final dish based on personal preference.

The taste of chole masala lies in its masala, a blend of spices that typically includes coriander, cumin, turmeric, and more, creating a symphony of taste. Chole masala continues to be a go-to choice for those seeking a delicious and satisfying vegetarian option in global cuisine.

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Chole/chickpeas masala

Print Recipe

The North Indian-style Chole masala features tender chickpeas simmered in a rich and flavourful masala, enhanced by the subtle earthiness imparted by the tea infusion. Served with rice or Indian bread chapati, roti.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 people

Author sumisculinarynotes

Ingredients

1 cup = 250ml

• ¾ cup chickpeas
• 1 big black cardamom
• 2 green cardamoms
• 2 cloves
• 1 bay leaf
• 1- inch size cinnamon stick
• 4 wedges of dried amla optional
• 5-6 peppercorns
• I black tea bag
• ½ tsp baking soda
• Salt
• Water as needed
• 1- inch size ginger finely chopped
• 3 cloves of garlic finely chopped
• 3 tbsp Oil/ghee
• 2 large onions finely chopped
• 2 tomatoes pureed
• ½ tsp turmeric powder
• ½ tsp chilly powder
• ½ tbsp coriander powder
• ½ tbsp cumin powder
• 1 tbsp chole masala powder
• ½ tbsp mango powder
• 1 tsp sugar
• 1 tsp ghee /butter
• 1 tsp crushed kasuri methi dried fenugreek leaves
• Fresh coriander leaves to garnish
• Lemon wedges and onion rings to serve. optional

Instructions

• Rinse and soak the dried chickpeas in water overnight. Drain before cooking.
• In a pressure cooker, add the soaked chickpeas, tea bag, black and green cardamom, peppercorns, bay leaf, cinnamon stick, dried amla and baking soda.
• Alternatively,You can also use potli (a small cloth bag) with spices to infuse flavours into chickpeas while they're cooking. See notes for more information.
• Boil until chickpeas are tender. Remove and discard the tea bag and the whole spices.
• In a separate pan, heat oil or ghee over medium heat.
• Add the finely chopped ginger and garlic and saute them until they turn brown colour. Add chopped onions and sauté until golden brown.
• Add the pureed tomatoes to the spice mixture. Cook until the oil separates from the masala.
• Add the spice powders and salt. Cook for a few minutes.
• Add the boiled chickpeas to the masala. Mix well to coat the chickpeas with the spice mixture. To achieve a creamy texture in your chana masala, you can mash some of the chickpeas. Add a teaspoon of sugar to balance all the flavours.
• Allow the chana masala to simmer on low heat for about 7-10 minutes, allowing the flavours to meld. Add crushed dried kasuri methi (dried fenugreek leaves).
• Sprinkle freshly chopped coriander leaves and a teaspoon of ghee/butter over the Chana masala.
• Serve hot with rice, naan, or your choice of bread.
• Enjoy your homemade chana masala with the added richness of tea-infused smokiness and softened chickpeas from the baking soda technique!

Notes

It’s common to use black tea bags in chole masala. Black tea imparts a rich, robust flavour and contributes to the deep colour of the dish. Common types of black tea that work well include Assam tea, Darjeeling tea, English breakfast tea, Ceylon tea etc.

Choose a tea bag based on your personal preference for flavour intensity and the specific taste you want to achieve in your chole masala. It’s worth experimenting to find the type of black tea that best complements your desired flavour.

Include a small bowl or ramekin with onion rings and a lemon half, allowing diners to squeeze lemon juice onto their chole masala according to their taste preferences. The tanginess from the lemon and the crunch from the onion rings create a delightful balance. It’s a great way to cater to varying taste preferences at the dining table.

Mashing some chickpeas will release starches and help thicken the gravy, giving the chana masala a creamier texture. Adjust the consistency by adding water if needed.

Prepare the Potli:

Cut a piece of cheesecloth or muslin cloth into a square that’s large enough to hold your spices.

Place the spices (green cardamon, black cardamon, cloves, bay leaf, cinnamon, cloves, dried amla, peppercorns and tea leaves (if using) in the centre of the cloth.  Gather the corners of the cloth and tie them securely with kitchen twine or string, forming a small pouch.

Drop the spice potli into the pot with the chickpeas while cooking them.

Once the chickpeas are cooked to your desired tenderness, remove the spice potli from the pot or pressure cooker and discard it.

Drain the chickpeas if needed, and proceed with your recipe.

 

Frequently asked questions