Preparation Time: 60
minutes
Servings: 4
Ingredients:
- 2 cups White Chickpeas | White Chana | Chole
- 1 big Potato
- 2 Onions finely chopped
- 2 Tomatoes finely chopped
- 1 table spoon Cumin seeds
- 1 table spoon Chole masala
- 1 table spoon Red chilly powder
- ½ table spoon Chaat masala
- ¼ table spoon Turmeric powder
- A bunch of chopped coriander leaves
- Salt as per taste
Method:
- Clean, wash and soak chole (chick peas) for over night or atleast 5 to 6 hours in water.
- Wash , peal and cut the potatoes into small cubes as shown in picture.
- In a pressure cooker,add the soaked chana,enough water to cook it at medium pressure for 4-5 whistles.
- Heat oil in a thick bottomed pan, add cumin seeds.
- When it starts spluttering, add finely chopped onion. Fry it till it turns brownish.
- Now add ginger garlic paste and stir it for a second.
- Add finely chopped tomatoes and sauté till it becomes soft.
- When oil starts separating from tomato mixture, add all the dry masala one by one.
- Add Chole masala, Red chilli powder, Chaat masala, Turmeric powder, salt and sauté for 5 minutes on low flame.
- Now add the drained chole(Keep the access water aside), little reserved water and mix well. Let it cook on low flame for 2 minutes.
- Add more reserved water to get the required consistency and cook for another 5 to 10 minutes.
- Add salt if needed.
- Switch off the flame when the gravy is a bit thickish.The chana will keep absorbing the gravy as it cools down.
- Garnish with fresh chopped coriander leaves.
- Chana Masala / Chole Masala is ready to serve with puri or batura or Roti.
