Recipe Of The Day: How To Make Restaurant Style Chole Masala At Home

Chole masala is one curry dish we all Indians love. Every time we are at a restaurant, chole masala is one permanent delicacy that goes for the order. After all, chole masala is a complete treat to our taste buds. The combination of spicy and tangy flavours tastes so amazing! If you too wish to relish restaurant-style chole masala at home then read this easy recipe.

Restaurant Style Chole Masala Recipe

Ingredients

• Kabuli Chana / Chick Peas - 2 Cups Soaked 6 hrs
• Cinnamon Stick - 1
• Cloves - 6
• Black Cardamon - 3
• Black Tea - 2 Tsp
• Dried Amla - 6 Pieces
• Salt - 2 Tsp
• Baking Soda - 1/2 Tsp Buy Urban Platter Baking Soda here for₹ 170
• Water - 2 Cups
• Coriander Powder - 3 Tbsp
• Ginger Powder - 1.5 Tsp
• Red Chili Powder - 2 Tsp
• Garam Masala - 1 Tbsp
• Aamchur - 1/2 Tsp
• Turmeric Powder - 1 Tsp
• Cumin Powder - 1 Tsp
• Salt - 1 Tsp
• Ghee - 3 Tbsp
• Hing / Asafoetida
• Onion - 1
• Ginger - grated
• Green Chilies - 5
• Hung curd- 1/2 Cup
• Tomato Puree - 1 Cup
• Ginger Garlic Paste - 1 Tbsp
• Water - 1 Cup

Directions

Take a pressure cooker, add soaked chana, cinnamon stick, cloves, black cardamom, black tea and dried amla. Now add salt, water and baking soda. Mix well and close cooker lid. Cook on low to medium flame. Buy Cinnamon sticks here at a discounted price of₹ 239.

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In a bowl, add all spices - coriander powder, ginger powder, red chili powder, garam masala, aamchur, turmeric powder, cumin powder and salt.

In a pan, add ghee, onion and hing. Next, add ginger garlic paste. Cook well. Add all the spice mixture. Add hung curd to the mix and cook for 5 minutes. Now add tomato puree to the mix. Buy tomato puree here for just ₹ 275. Cover with lid and let cook for 10 to 15 minutes. Add some water and sprinkle salt.

It is now time to open the pressure cooker and add the chana mix to the masala. Combine chana and masala well. Garnish with green chillies and ginger. Enjoy your restaurant style chole masala at home with bhaturas, kulchas or paranthas.