Ingredients for Chole Masala
- 1½ tbsp dried pomegranate seeds
- 2 green cardamoms
- ½ javitri (mace)
- 2 star anise
- 2 tsp coriander seeds
- 1½ tsp cumin seeds
- 2 small pieces cinnamon
- 1–2 dry red chillies
- 1 tbsp chana dal
- ½ tsp ajwain seeds
- Salt
- ½ tsp hing
- 1½ tsp fennel seeds
- 4–5 black peppercorns
- 1 tsp dry mint powder
- 2 tsp mango powder
- ½ tsp saunth (dry ginger powder)
- ¼ cup coriander leaves
- 2–3 small tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1–2 green chillies
Instructions
- Grind all the ingredients into a fine paste.
Other Ingredients
- 2 cups chickpeas (chole), soaked overnight and boiled until 90% cooked
- 1 cup spinach purée
- Mustard oil
- 2 tsp Kasuri methi
- 1 tsp Kashmiri chilli powder
- 2 tsp coriander seed powder
- Salt
- Magic masala
- ½ tsp turmeric powder
- 2 medium onions, grated
- Grated tomato paste
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 2 tbsp butter
- 1 tbsp lemon juice
- Ghee
- 2 tbsp milk powder
- 50 gms grated paneer
- Paneer cubes
- 1 tomato, cut into big chunks
Instructions
- Heat mustard oil in a pan with a little salt.
- Add the boiled chickpeas.
- Add Kasuri methi, Kashmiri chilli powder, turmeric powder, magic masala and salt.
- Fry everything well over medium-high heat.
- Remove the chickpeas and keep aside.
- In the same pan, add more mustard oil.
- Add Kashmiri chilli powder, chopped ginger and garlic. Fry briefly.
- Add grated onions and cook until browned.
- Add the grated tomato and fry well.
- Add the prepared chole masala paste.
- Fry everything well over medium heat, stirring continuously.
- Add a little water at a time and continue frying until the oil separates on the surface (about 10 minutes on low heat).
- Add the spinach purée and mix well.
- Add the cooked chickpeas.
- Add butter and mix.
- Add lemon juice.
- Add grated paneer, ghee and milk powder.
- Mix well.
- Add water if required.
- Cover and cook for 5–10 minutes on low flame.
- Add the tomato chunks and paneer cubes.
- Cover again and cook for another 10 minutes on low heat.
- Garnish with grated paneer and coriander leaves.
- Enjoy with naans, puris or pulao.
- I’ve served it with whole-wheat puris, papad and salad.
SPICE LEVEL: 🌶🌶
