All-in-One Chole Masala


200 gms chickpeas (kabuli chana)
2 onions
2 tomatoes
10 garlic cloves
1/2″ ginger
5-6 green chillies
2 dry red chillies
2 bay leaves
A handful of coriander leaves
A few mint leaves
2 tsp garam masala powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp tumeric powder
1/4 tsp asafoetida powder
Juice of half a lime
Salt to taste
Oil as required

Soak the chickpeas for about 6-8 hours.
Pressure cook with red chillies, lime juice and salt to taste till soft but still whole (takes about 18-20 minutes).
Remove from pressure and roughly mash some of the chickpeas with the back of a spoon.
Grind together onion, tomato, garlic, ginger, green chillies, coriander leaves and mint leaves.
Heat oil in a vessel and put in the bay leaves.
When the leaves start changing colour, add the paste with the garam masala powder, coriander powder, cumin powder and tumeric powder.
Fry well till oil separates from the paste.
Pour in the chickpeas with the water and bring to a boil.
Add the  asafoetida  powder and simmer till thickened.
Serve hot finely chopped onions.
Best had with pooris.



  1. Very quick easy and even tasty recipe but one thing to ask the red chilly which we added at the time of pressure cook what to do ? To be removed or keep as it isis ?


    • Thanks for your feedback.
      I usually keep the chilly in, but it’s totally upto you If you would prefer to remove it. The flavours are already absorbed into the chana, so no problem.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s