Chhole\ Chana Masala by Chef Anu

Chhole (also known as Chana Masala) is a popular, flavorful Indian curry made from chickpeas. There are many variations, including the famous Punjabi Chhole. Here is a general recipe that combines common techniques to create a delicious, authentic dish.

Key Ingredients

Chickpeas (Kabuli Chana): 1-2 cups, soaked overnight.

For Boiling Chickpeas:

Water

Salt

Whole spices (bay leaf, cinnamon stick, black cardamom, cloves, green cardamom)

Optional: 1-2 black tea bags or dried amla (Indian gooseberries) for a darker color.

For the Gravy (Masala):

Oil or ghee

Onions, finely chopped or puréed

Ginger-garlic paste

Tomatoes, puréed

Spice powders: Red chili powder, turmeric powder, coriander powder, cumin powder, and Chhole masala powder.

Green chilies, slit

For Garnishing/Tadka (Tempering):

Ghee

Ginger, julienned

Green chilies

Fresh coriander leaves

Step-by-Step Instructions

1. Soaking and Boiling the Chickpeas

Soak: Rinse the chickpeas thoroughly and soak them in a large bowl of water overnight (or for at least 8 hours). This is a crucial step for proper cooking and digestion.

Boil: Drain the soaked chickpeas and rinse them again. Add them to a pressure cooker along with fresh water, salt, and the whole spices (and tea bags/amla if using). Pressure cook on medium heat for 5-6 whistles, or until the chickpeas are very soft and can be easily mashed with a spoon. Let the pressure release naturally.

2. Preparing the Gravy (Masala)

Heat oil or ghee in a pan or kadhai over medium heat.

Add the finely chopped onions and sauté until they turn light golden brown. This can take 7-8 minutes and is key for a good flavor base.

Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Add the tomato purée and cook until the mixture thickens and the oil begins to separate from the sides.

Add all the powdered spices (red chili, turmeric, coriander, cumin, and Chhole masala) and salt. Mix well and cook for a few more minutes to let the spices release their aroma.

3. Combining and Simmering

Add the boiled chickpeas (along with the water they were boiled in) to the masala.

Stir well to combine the chickpeas with the gravy.

Mash a few of the chickpeas with the back of a ladle to help thicken the gravy.

Cover the pot and let the Chhole simmer on low heat for at least 20-30 minutes. This slow simmering allows the flavors to deepen and meld together, which is essential for an authentic taste.

4. The Final Touch (Tadka/Tempering)

In a small separate pan, heat a tablespoon of ghee.

Add the julienned ginger and slit green chilies and fry for about 30 seconds.

Pour this tempering over the simmering Chhole. This final step adds a burst of fresh flavor and aroma.

Garnish with fresh coriander leaves before serving.