Guest Recipe Contributor
By Purvee Shukla
Get ready to spice up your kitchen with this comforting classic Masala Chole! There’s something magical about the way a handful of everyday spices can transform simple chickpeas into a dish bursting with warmth and flavor. This North Indian favorite is the perfect weeknight or weekend star. These humble little legumes are packed with plant-based protein and fiber, making them a favorite among home cooks looking for something wholesome and filling. Beyond their nutritional value, chickpeas are incredibly versatile. They show up in curries, salads, stews, dips, and street foods across cultures, soaking up whatever spices and flavors surround them. Simple and satisfying. Let’s get cooking, Saathee Fam!
Servings: About 2 – 3
Prep Time: 20 minutes
Cooking Time: 25 minutes
Ingredients
2 cups cooked chickpeas (or canned, drained)
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
2 garlic cloves, minced
1 tablespoons ginger, grated
1 green chili, finely chopped
1 dry whole red chili, slit
1 bay leaf
3 tablespoons cooking oil
1 tablespoons ghee
1 teaspoons cumin seed
1 pinch Hing (asafoetida)
1.5 teaspoons turmeric powder
1 teaspoon red chili powder
1.5 teaspoons coriander powder
1.5 teaspoons chana masala powder
1.5 teaspoons Tava fry masala
Salt, to taste and water, as needed for consistency
Fresh cilantro, chopped
Lemon juice, to taste
Directions
1. Soak and cook chickpeas: Soak chickpeas overnight, then cook them in a pressure cooker the next day until tender. Or use canned chickpeas, drained.
2. Sauté aromatics: Heat a pan and add cooking oil (as required) and ghee together. Add finely chopped onion and sauté until golden brown. Then add cumin seed, garlic cloves, grated ginger, chopped green chili, dry whole red chili slit, and bay leaf. Cook for 1 to 2 minutes.
3. Add tomatoes: Pureed or finely chopped and cook for 30 seconds.
4. Cook the masala: Add turmeric powder, red chili powder, coriander powder, chana masala powder, and Tava fry masala. Cook, stirring often, until the oil begins to separate from the masala.
5. Add chickpeas: Stir in your cooked chickpeas and add salt to taste along with lemon juice, to taste. Mix well so the chickpeas are evenly coated in the masala.
6. Simmer: Pour in water, as needed for consistency, cover the pan with lid, and let it simmer so the flavors meld together and the gravy thickens slightly. Give it a taste and you can add more spices/masala powder if needed.
7. Finish and rest: Sprinkle fresh chopped cilantro on top and give it one last stir. Turn off the heat and cover and let it sit for about a minute before serving.
8. Serve and enjoy: Serve hot with poori, roti, naan, or steamed Basmati rice. For extra tang, add a splash of amchur (dry mango powder) along with the spices. Leftovers taste even better the next day as the flavors deepen overnight. Enjoy!
