This Chole Masala or Indian Chickpea Curry is one of our family’s favorite recipes and definitely made once every week. The chickpeas are cooked with Indian spices, onion-tomato paste and some coconut milk (substitute given in the recipe below), giving it a fingerpicking taste. We can literally have it for lunch/dinner and sometimes even for those 2 am hunger pangs. It’s also one of my favorite dishes when I’m looking at eating more of plant protein especially vegan/glutenfree – This checks all the boxes of taste, nutrition and ease.
Chole Masala Recipe Ingredients:
The ingredients are super simple and you can use dry or canned chickpeas for this recipe (whichever option you like). 2 Cups Chickpeas 2 Large Onions 4 Medium Tomatoes 2 Tbsp Tomato Puree 1 Can Coconut Milk (you can use yogurt or water as a substitute) 1 Inch Ginger 4-5 Cloves Garlic 1/2 Cup Water 4 Tbsp Oil Whole Spices 2 Large Bay Leaves 1 Tsp Cumin Seeds 1 Large Black Cardamom 2 Green Cardamoms 3 Cloves 1 Small Cinnamon Stick Powdered Spices: ½ Tsp Turmeric Powder 1 Tsp Cumin Powder 2 Tsp Coriander Powder ½ Tsp Red Chili Powder – use as per taste 1 Tsp Salt 1 Tsp Garam Masala – optional If Using DRY CHICKPEAS: If Using CANNED CHICKPEAS:
How to Make Chose Masala (Indian Chickpeas Curry):
Prep Work: Pressure Cooker Method: Instant Pot Method:
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Pressure Cooker Method: Add some freshly chopped cilantro (optional) and enjoy it with favorite sides.Instant Pot Method:
Chickpeas - you can use dry chickpeas too. Tomato Puree - you can use 1 tbsp tomato paste too or 3 tbsp tomato ketchup. Coconut Milk - you can use any brand of coconut milk or even yogurt as a substitute. Garam Masala - you can use curry powder too.
If Using DRY CHICKPEAS:
Soak dry chickpeas overnight or a minimum of 5-6 hrs in 2 times the quantity of water (2 cups chickpeas need 4 cups water).Then discard this water after the chickpeas are double in size.Place the chickpeas in a pressure cooker, add 4 cups water, 1/2 tsp salt and pressure cook till 3 whistles (to soften them).Once softened, drain and store this water in a pot and keep the chickpeas separately to use in the curry next.
If Using CANNED CHICKPEAS:
Open the can and transfer the chickpeas in a large sieve or colander.Remove all that brine/oil from the canned chickpeas and wash under running water 2-3 times.Keep the chickpeas to use in curry next.
