Monday, 21 July 2014

Zero Oil Chole Masala

An Easy to make and delicious Chole Masala with homemade chana masala powder. Just mix everything and slow cook until the gravy thickens. Healthier version doesn't always mean compromising on the flavour. Try this version of chole and you will love it!



For boiling Chickpeas

  • 1 Cups White Chickpeas
  • 1 Bay leaf
  • 1/2 Inch Cinnamon Stick
  • 2 Green Cardamom
  • 1 Black Cardamom ( for a nice smoky flavour)
  • 3 Cloves
  • 4 whole Black peppercorns
  • Salt to taste 

For the Gravy

  • 2 Medium Sized Onions chopped finely
  • 3 Medium Sized Tomatoes chopped finely
  • 1/2 Inch Fresh Ginger Juliennes
  • 2 Green Chillies
  • 1 Tablespoon Coriander Powder
  • 1 Tablespoon Chana Masala ( Recipe for homemade Chana Masala is available here)
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Garam Masala
  • 1/2 Amchur Powder ( if you are not using tamarind paste, use 1 Teaspoon amchur powder )
  • 1/2 Teaspoon Sugar
  • 1 Teaspoon Tamarind Paste
  • 1 Tablespoon Chopped cilantro leaves for garnish
  • 4 to 5 thin fresh ginger juliennes for garnish
  • thinly sliced onion rings for Garnish 


1. I use dry chickpeas and soak it overnight in a pot with plenty of water to rehydrate them. If you are using ready to use /canned chickpeas, you can skip this step and proceed to making the gravy. Pressure cook soaked chickpeas along with the ingredients listed under 'For boiling chickpeas' + 1/2 Cup water and salt to taste for 2 to 3 whistles on high flame. Set aside
2. In a non-stick pan, add onions and ginger and dry roast quickly for a minute
3. In a deep pan, add the boiled chickpeas along with the water ( I removed the whole spices from the boiled chickpeas. However you can retain them if you like )
4. Add onions, ginger juliennes, Sugar, coriander powder, red chilli powder, chana masala and salt to the chickpeas and give it a nice stir
5. Reduce the flame to low and let it cook until the water evaporates completely
6. At this stage, add tomatoes and green chilli and cook again for 10 minutes or until the tomatoes are completely cooked through and the gravy turns thick. Now add 1/4 cup water and cook again until the gravy thickens. ( Once the gravy thickens, we add more water and cook it until the water evaporates completely. This technique of adding water and cooking helps to get rid of raw onion and tomato smell from the gravy)
7. Finally Add tamarind paste , amchur powder, garam masala and cook for 2 minutes more
8. Check for seasoning and adjust
9. Switch off the flame and garnish with chopped cilantro leaves, onion rings and ginger julinnes


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