Delhi Style Chole Masala Recipe – A Spicy and Tangy Chickpea Curry

Chole Masala is a delicious and spicy curry made with chickpeas, onions, tomatoes and a special blend of spices. It is a popular street food in Delhi and a favourite among many Indians. In this recipe, We will show you how to make authentic Delhi style Chole Masala with Cee Pee Spices. Our Chole Masala is a perfect mix of spices that gives a rich and flavourful taste to the chickpeas. You can serve this Chole Masala with bhatura, poori, naan, rice or any bread of your choice. It is a vegan and gluten-free dish that is easy to make and satisfying to eat. Follow this step-by-step recipe to make the best Chole Masala at home.

Ingredients:

• 1 cup dried white chickpeas (soaked overnight or for 8 hours)
• 2 black tea bags or 2 dried amla (optional, for color and flavor)
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 2 bay leaves
• 4 cloves
• 2 black cardamoms
• 2 green cardamoms
• 1 inch cinnamon stick
• 1/4 teaspoon asafoetida (hing)
• 1 cup finely chopped onion
• tablespoon ginger-garlic paste
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 teaspoons Cee Pee Chole Masala
• 1 cup finely chopped tomato
• 2 green chilies, slit
• 2 tablespoons chopped cilantro
• 1/2 teaspoon garam masala
• 1/2 teaspoon dry mango powder (amchur) or lemon juice

Instructions:

1. Drain the soaked chickpeas and rinse them well. Transfer them to a pressure cooker and add enough water to cover them. Add the tea bags or amla and salt and pressure cook for 4 to 5 whistles or until the chickpeas are soft and cooked. Discard the tea bags or amla and reserve the cooking water.
2. Heat oil in a large skillet over medium-high heat. Add the cumin seeds and let them crackle. Add the bay leaves, cloves, cardamoms, cinnamon and asafoetida and fry for a few seconds.
3. Add the onion and saute until golden brown, stirring occasionally. Add the ginger-garlic paste and saute for another minute or until the raw smell goes away. .
4. Add the turmeric powder, red chili powder and Cee Pee Chole Masala and saute for a few seconds. Add the tomato and cook until soft and mushy, mashing with a spatula. .
5. Add the cooked chickpeas and some of the reserved water and bring the mixture to a boil. Adjust the salt and consistency as per your preference. Simmer for 10 to 15 minutes or until the gravy thickens and the flavors blend well. .
6. Add the green chilies, cilantro, garam masala and dry mango powder or lemon juice and mix well. Turn off the heat and transfer the Chole Masala to a serving bowl. .
7. Enjoy your delicious and authentic Delhi style Chole Masala with Cee Pee Spices. Serve hot with bhatura, poori, naan, rice or any bread of your choice. .

Tips:

• You can also use canned chickpeas for this recipe. Just rinse and drain them well and skip the pressure cooking step. You can add some black tea or amla while simmering the chickpeas in the gravy for color and flavor.
• You can adjust the spice level of the Chole Masala by adding more or less red chili powder and green chilies as per your taste.
• You can also add some chopped ginger and onion as a garnish for extra crunch and flavor.