Chole (Chana) masala
4 servings
50 minutes
Chole (Chana) masala is a fragrant and rich Indian dish that combines the tenderness of chickpeas with a rich palette of spices. Its roots trace back to northern India, where it is an important part of traditional cuisine. The main flavor notes are formed by garam masala, coriander, turmeric, and cumin, which give the dish depth and warming spiciness. Tomatoes add a slight tanginess, while ginger and garlic provide subtle heat. Chole masala pairs wonderfully with rice or naan bread and is a favorite choice for vegetarian meals.
1
Heat olive oil in a saucepan over medium heat. Add cumin seeds and fry, stirring, for about a minute. Then add chopped onion, ginger, garlic, chili powder, and salt. Fry, stirring, for about 6 minutes.
- Vegetable oil: 2 tablespoons
- Caraway seeds: 1 teaspoon
- Onion: 1 head
- Grated ginger: 4 teaspoons
- Garlic: 4 cloves
- Ground chili pepper: pinch
- Salt: 1 teaspoon
2
Meanwhile, peel the tomatoes. Cut the tomatoes into large pieces.
- Tomatoes: 2 pieces
3
When the onion softens, add garam masala, coriander, and turmeric to the pan and stir. Cook, stirring, until fragrant, about 1 minute.
- Garam masala: 2 teaspoons
- Ground coriander: 1 teaspoon
- Turmeric: 0.5 teaspoon
4
Add tomatoes, chickpeas, and water. Stirring, bring to a boil. Reduce heat to medium and simmer, stirring, until the sauce thickens slightly, about 20 minutes. If the chickpeas are not canned, they need to be cooked longer and more water should be added.
- Tomatoes: 2 pieces
- Canned chickpeas: 425 g
- Water: 0.5 glass