The Chole Masala also is known as the Chole Masala is a very famous recipe from North India. Chole Masala popularly known as Chole Chawal is considered as comfort food in a Punjabi and Delhi’s home. This makes a one-dish meal when the Chole Masala is served along with hot rice and sirkar onion.
Serve Chole Masala Recipe for weekend Lunches, when served along with Steamed Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious.
- 1.5 cup Chole (Large Kidney Beans)
- 2 Inch Ginger, grated
- 1 clove Garlic, grated
- 2 Onion, roughly chopped
- 2 Tomato, pureed
- 1.5 teaspoon Turmeric powder (Haldi)
- 1.5 teaspoon Cumin powder (Jeera), roasted
- 1.5 teaspoon Garam masala powder
- 5 Cardamom (Elaichi) Pods/Seeds, powdered
- 2 tablespoon butter
- 3 sprig Coriander (Dhania) Leaves, chopped
- 2 teaspoon Cooking oil
- Salt, to taste
How to Cook Chole Masala Recipe – Chole Chawal/Spiced Red Kidney Beans Curry
- To start making the Chole Masala Recipe, we will first soak the Chole immersed completely in water for about 9 to 12 hours. In the recipe below, I have given you tips, how you can cook the Chole Masala in a single pot using the pressure cooker method.
- Make a paste of the onion, ginger, and garlic. Keep it aside for later use.
- Heat a teaspoon of oil on medium heat in the pressure cooker pan; add the onion, garlic and ginger paste and sauté for 3 to 4 minutes until the raw smell goes away and the mixture changes color.
- Stir in the tomatoes, the turmeric powder, cumin powder, gram masala powder, and cardamom powder.
- Sauté for another couple of minutes and then add in the soaked Chole along with its water. Add any additional water if required. There should enough water such that the water level is at least 2 inches above the Chole.
- Cover the pressure cooker, place the weight on and cook on high heat until you hear 6 to 8 whistles. After 6 to 8 whistles, turn the heat to low and simmer for another 15 minutes and then turn off the heat.
- Allow the pressure cooker to rest and release its pressure naturally. The Chole will continue to cook in the pressure cooker as long as there is pressure inside.
- Once the pressure has released, open the cooker. The Chole should be now cooked completely. If you press the Chole between your fingers it will get mashed easily. If you find the Chole is still firm, you need to cook it for a little longer. This happens when your Chole bean has aged and hence takes a long time to cook.
- Once the Chole Masala is cooked, check the salt and spice levels and adjust to suit your taste. Stir in the chopped coriander leaves.
- Serve Chole Masala Recipe for Sunday Lunches, when served along with Steamed Rice and Aloo Parwal Sabzi making the meal wholesome and nutritious.