Chole Masala
Ingredients
- 400 gChickpea (soaked overnight)
- 2 pcOnion (finely chopped)
- 3 pcRound tomato (finely diced)
- 3 pcGarlic (minced)
- 3 tbspSunflower oil
- 1 tspCumin seed
- 1 tspturmeric
- 1 tbspWhole coriander seeds (crushed)
- 1 tspHot pepper en poudre
- 1 tspgaram masala
- 1 pcTea (tea bag for coloring)
- 0.5 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 20 gFresh ginger (grated)
- 1 tspAmchoor (dried mango powder)
- 2 pcFresh green chili (slit lengthwise)
Method
Tender chickpeas coated in a thick, dark, and intensely fragrant sauce. The rising steam carries powerful notes of roasted cumin and ginger.
- 1
Place the chickpeas in a pot with the tea bag and a pinch of salt. Cover with water. Cook until the chickpeas crush easily under finger pressure. The water should be quite black.
- 2
Heat the oil in a sauté pan. Add the cumin seeds. As soon as they sizzle and release their aroma, add the chopped onions. Sauté them until they are well browned and translucent.
- 3
Stir in the pressed garlic, grated ginger, slit green chilies, turmeric, crushed coriander seeds, and chili powder. Add the diced tomatoes. Cook over high heat until the pulp turns into a paste and the oil begins to bead on the edges.
- 4
Pour in the chickpeas with a bit of their cooking water. The sauce should coat the spoon. Simmer so the flavors penetrate the heart of the vegetables. Finish with the amchoor, garam masala, and fresh cilantro.
Frequently asked questions
How do you get this dish right?
- Don't be afraid to brown the onions deeply; it's what provides the depth of flavor and the dark color.
- The tea bag is the secret of Indian chefs to achieve that characteristic brown color without altering the taste.
How long does this dish keep?
Keeps for 3 days in the fridge. Flavors are even better the next day after the spices have infused.
