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South Indian Wedding-Style Chole Masala | Chole Masala Recipe

Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 30 Mins
  • Servings 6

Ingredients

  • For Pressure Cooking Chole:
  • ½ cup Chole (White Chickpeas) – soaked overnight
  • 2 cups Water
  • For the Masala Paste:
  • 2 tbsp Oil
  • ½ cup Onion (chopped)
  • 1 cup Tomato (chopped)
  • ½ tbsp Kasuri Methi (dried fenugreek leaves)
  • 1 tsp Poppy Seeds
  • 10-12 Cashew Nuts
  • 1 tsp Ginger (grated)
  • 10-12 Garlic Pods
  • For the Curry Base:
  • 4 tbsp Oil
  • 2 Bay Leaves
  • 1 Black Cardamom (crushed)
  • 3 Green Cardamoms
  • 3 Cloves
  • Spices & Seasonings:
  • 1 tsp Coriander Powder
  • ½ tbsp Red Chilli Powder
  • ¾ tsp Mutton Masala Powder
  • Salt (as needed)
  • For Final Flavour Boost:
  • ¼ cup Boiled Milk
  • 1 tbsp Kasuri Methi
  • 1 tsp Sugar
  • 1 tsp Ghee
  • Coriander Leaves (chopped)

Instructions

  1. Pressure Cook Chickpeas: 1). Add ½ cup soaked chole and 2 cups water to a pressure cooker. Cook for 5-6 whistles on medium flame until soft. Keep the cooked chickpeas along with the water aside.
  2. Preparing the Masala Paste: 1). Heat 2 tbsp oil in a pan. Add chopped onions and sauté until translucent. Add chopped tomatoes, Kasuri methi, poppy seeds, and cashews. Cook until tomatoes turn soft. 2). Add grated ginger and garlic pods to the mixer jar, add the mixture, and grind into a smooth paste using a blender.
  3. Cooking the Base Masala: 1). In a deep pan, heat 4 tbsp oil. Add bay leaves, black cardamom, green cardamoms, and cloves. Sauté for a few seconds until aromatic. 2). Add the ground paste and cook until the raw smell disappears. Add coriander powder and red chilli powder, mutton masala powder, mix well, and cook until oil separates.
  4. Cooking the Chole Curry: 1). Add the cooked chole along with the water and mix well. Add salt and let it cook on medium flame for 15 minutes, stirring occasionally.
  5. Balancing the Flavours: 1). Add ¼ cup boiled milk and 1 tbsp kasuri methi, stir well. Add 1 tsp sugar to balance the flavours. Let it cook for another 6–8 minutes until the curry thickens and flavours blend beautifully.
  6. Final Touch: 1). Add 1 tsp ghee for richness. Sprinkle fresh coriander on top.
  7. Serving: 1). Serve hot with fluffy pooris or soft chapatis.