Chana Masala / Chole

Estimated — 4 ingredients not in food database (100% mass accounted for)

Flavor profile

Method

1. 1Rinse 200 g of dried chickpeas under cold water until the water runs clear. Soak them in 1.5 L of water for at least 6 hours or overnight.
2. 2Drain and rinse the soaked chickpeas. Transfer to a pot with 1.2 L of fresh water and bring to a boil. Reduce heat to low, cover, and simmer for 40–50 minutes until chickpeas are tender but not mushy.
3. 3While chickpeas cook, prepare the spice paste: in a blender, combine 1 medium onion (finely chopped), 2 medium tomatoes (chopped), 2 garlic cloves, and 1 cm ginger. Blend into a smooth paste with 2 tbsp water.
4. 4Heat 2 tbsp of oil in a large pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds until fragrant.
5. 5Add the onion-tomato paste to the pan. Cook for 8–10 minutes, stirring often, until the oil begins to separate and the mixture turns rich and deep red.
6. 6Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/4 tsp garam masala. Cook for 1 minute to release the aromas.
7. 7Add the cooked chickpeas and their cooking liquid (reserve 200 ml for consistency). Stir well to coat the chickpeas in the masala. Simmer for 10 minutes to let flavors meld.
8. 8Taste and adjust seasoning with salt to_taste. If the curry is too thick, add a splash of water to reach desired consistency. Serve hot with steamed rice or flatbreads.