In @ Aathidhyam Curries Easy To Make Tangy delights

Easy Chole Masala or Chana Alu Masala


Its raining sweets and desserts on my FB news feed. Though they tempt me to the core, I am trying hard not to indulge in sweets as I promised my mom that I am gonna be more careful with my eating habits. Every time I feel chocolate, I am gobbling a date down or settling in for dark chocolate. May be I can have change in mind sometime next week and I am sure that I am gonna indulge in some guilt free or vegan options.
This is just another random post which popped out of no way from the blue. I loved the simplicity of this recipe and the bursting flavors of spice and tang. Its a perfect go to with rotis and mild pulaos. Its a simple, no mess and no fuss recipe. I was given clear instructions by Mr.P that he wants it to be spicy and not too too tangy (that's what he says for over powering tomato curries) So here we go with his much appreciated dish.

Well I am not so happy with the clicks due to low lighting. I promise to replace them soon.

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Easy Chole/Chana Alu Masala
Chole/Chick Peas- 1 cup
Potato - 2 medium sized
Tomatoes Hybrid- 2 (medium chopped finely)
Onion - 2 small chopped finely
Green Chillies -2 -3 chopped
Kasuri Methi - 1/2 tsp
Salt - as per taste
Chilly Powder- 1 tsp
Coriander Powder- 1 tsp
Garam Masala - 1 tsp
Turmeric Powder- 1 tsp
Tomato Ketchup- 1 tbsp (refer notes)
Fresh Coriander - 1 bunch chopped
Ginger- Garlic paste - 1 tbsp
Water- 1/2 - 3/4th cup
Oil- 1 tbsp
Jeera- 1 tsp

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Soak Chick peas overnight and pressure cook along with potatoes until 3 whistles.
Once pressure is released, reserve 1/2 of boiled potato and 2 tbsps of chick peas and mash it..
Heat oil in a cooking vessel and let jeera crackle.
Add chillies and onions to this mixture. Fry onions until translucent.
Its time for ginger garlic paste (freshly made works great, but a good ready made one also does fair job). Fry till the pungent smell subsides.
Now add tomatoes and cook them to mush (takes about 7-8 mins) without adding water.
Add all the spice powders and add about 2 tbsps of water.
Cook till all the spices are absorbed into tomato mixture.
Crush kasuri methi with your palms and add it to tomato paste.
Now add chick peas and boiled potato to this mixture.
Give a good stir to ensure even coating of masala.
Add 1/2 cup of water and cover this mixture with a lid.
After 2 mins, add the mashed alu-chick peas mixture you've reserved.
Add tomato ketchup (if using)
Mix all the ingredients well and cook till you get desired consistency.
Add chopped coriander and switch off.
Serve hot with Roti or Mild Pulaos.

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1) If you are using local tomatoes then use 1 medium instead of 2 and avoid tomato ketchup.
2) You can use Tomato Puree instead of tomatoes. Use 3/4th cup.
3) Increase the level of spice according to your taste.
4) If you dislike this kind of gravy and love creamy gravy then grind the mixture into smooth paste after tomatoes are added. (This is before spice powders are added) Just fry this smooth paste for 2 -3 mins and follow the rest procedure
5)You can make simple chole by omitting potatoes.
6) If your gravy is too runny, then add 1 tbsp of wheat flour along with 2 tbsps of water and add it to the gravy.

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