This post is also available in: Hindi
Well, you would have tried chole masala a lot of time. This time I wanted to add some different coastal flavor to this recipe, so I added coconut to it. Talking about the taste; well, it came out really yummy. though if you don’t want to add coconut, just skip it and your all time favorite chole masala is ready or you can refer this recipe.
- 5 tbsp Fresh Coconut grated
- 2 cups Chole
- 3 Onion
- 3 Tomatoes
- 2 Green Chillies
- 1 tsp Red Chilli Powder
- 1/2 inch Ginger
- 5 Garlic Pods
- 2 Green Cardamom
- 4 Cloves
- 5 Black Peppercorns
- 1/2 inch Cinnamon Stick
- 1 Bay Leaf
- 1 tsp Garam Masala Powder
- 1 tsp Turmeric
- Salt to taste
- Water as needed
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 tbsp Green Coriander Leaves
Wash and soak the Chole overnight. After 8 to 10 hours of soaking, cook them in a pressure cooker on high flame in 3 cups of water for 3 whistles.
Add salt and turmeric while boiling. Let it stand till the pressure releases on its own.
Slice the onions and blanch the tomatoes and puree them.
In a heavy bottom pan, add 1 tablespoon of oil. Add the cumin seeds and let splutter on low flame.
Put in the grated coconut and shallow fry till it changes to light brown in color. Remove and keep aside.
Wipe the pan and again add 1 tablespoon oil. Keep the heat low and toss in the sliced onions. Let them cook until light golden brown.
Take the fried coconut mixture, fried onions, ginger, garlic, green chillies, Cardamoms, bay leaf, Cinnamon stick, black peppercorns, cloves in a grinder jar.
Grind to make a coarse paste. Add a little water if needed.
Again, heat the pan and pour this paste in it. Keeping the heat low, stir-fry this till color changes to golden brown.
At this point, add the tomato puree. Stir a bit till it gets mixed well and the mixture will leave oil from the sides.
Add the salt, red chilli powder,garam masala powder then add the boiled Chole.
Add as much water as needed at this point (depending on the consistency you like) and let it simmer for about 10 minutes.
Adjust seasonings and garnish with chopped green coriander leaves.
Shut off the flame and cover with a lid for 5 minutes before serving.
Serving suggestions- Any rice, Naan, Roti or Parathas.
Keep the gravy mix to a coarse paste, this gives a bite to the final chole recipe.
Fry the gravy till it starts leaving oil from the sides. At that point all the water is burned and gravy is well cooked.
Add water to the recipe as per your liking. Ideally with rice you would want more gravy vs with chapati.
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