Here’s a household favourite! Even for me :). I love to order this out in a restaurant most of the time too. The lovely and flavourful indian breakfast recipe; chole masala, chickpea curry. It’s perfect for sunday brekkie 😛
For a Finn this is super heavy breakfast so I like to make it for brunch or late breakfast. And it’s healthy for sure, but normally this is eaten with amazing deep fried bread called bhature or poori. So if you want to have a guilt-free meal, eat with rice.
This curry is made in pressure cooker, but you can make this with canned, cooked chick peas as well. Just follow the normal masala cooking method: fry whole spices on a pan with oil, add onion and make it golden, add ginger-garlic, chili and spice powders and fry for minutes and then add tomato and cook it. In the end add chick peas and water and simmer until thick. Add dry mango powder/garam masala if you like.
CHOLE MASALA – CHICKPEA CURRY RECIPE IN PRESSURE COOKER
1 cup chick peas
3,5 cups water (for pressure cooker)
1 red onion chopped
2 tomatoes chopped
2 tsp ginger-garlic paste
1 green chili chopped
2 black cardamons
1 bay leaf
1 inch cinnamon stick
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp dry mango powder
Garam masala (optional)
1. Soak the chick peas for minimum 8 hrs in water.
2. Place all the ingredients in pressure cooker except dry mango powder/garam masala and put the stove on the highest heat. When the steam is coming out from the pressure cooker, lower the heat to medium. Cook for 40 minutes.
3. Check the consistency, if water is excess, let the curry simmer in the open until medium thick consistency. Add dry mango powder and garnish with coriander leaves.
Hope you like this recipe, it’s an easier way of making chole without grinding the whole spices and making the masala separately on a frying pan.
Original recipe can be found here.