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Spice Up Your Meals with This Flavorful Chole Masala Recipe

Are you tired of the same old meals? Look no further! This easy and delicious chole masala recipe combines the perfect blend of chickpeas, tomatoes, and aromatic spices to create a flavorful dish that will become a staple in your kitchen.

What is Chole Masala?

Chole masala, also known as chana masala, is a popular vegetarian dish originating from Northern India. This hearty stew is made with chickpeas, tomatoes, and a blend of traditional Indian spices, including cumin, garam masala, coriander, and turmeric.

The Perfect Combination of Flavors

This recipe takes the classic chole masala to the next level by adding a few unexpected ingredients. The addition of fried garlic, ginger, onion, and serrano chiles creates a depth of flavor that will leave you wanting more. To balance out the heat, top this spicy dish with cooling yogurt and a drizzle of sweet-tart pomegranate molasses.

Key Ingredients and Tips

• Pomegranate Molasses: This sour, syrupy liquid adds a unique flavor profile to the dish. You can find it online or in Middle Eastern markets.
• Garam Masala: This blend of spices is essential to Indian cuisine. You can find it in most grocery stores or make your own.
• Dial Down the Heat: Omit one of the serrano chiles if you prefer a milder flavor.
• Steamed White Rice: Make sure to cook this before starting the recipe.

Let’s Get Cooking!

Chole Masala Recipe

Ingredients:

• 2 tbsp. ghee or vegetable oil
• 1 tsp. cumin seeds
• 1 medium yellow onion, small dice
• 4 tsp. peeled, finely chopped fresh ginger
• 4 medium garlic cloves, finely chopped
• 2 serrano chiles, stemmed and finely chopped
• 1 (28-oz.) can whole peeled tomatoes and their juices
• 2 tsp. garam masala
• 1 tsp. ground coriander
• 1 tsp. kosher salt, plus more for seasoning
• 1/2 tsp. turmeric
• 2 (15-oz.) cans chickpeas, drained and rinsed
• 1/2 cup water

For Serving (Optional)

• Steamed white rice
• Pomegranate molasses
• Plain yogurt
• Naan or chapatis

Directions

1. Heat the oil in a large frying pan over medium heat until shimmering. Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute.
2. Add the onion, ginger, garlic, and chiles and season with kosher salt. Cook, stirring occasionally, until the onions have softened, about 6 minutes.
3. Meanwhile, set a fine-mesh strainer over a medium bowl. Strain the tomatoes and reserve the juices. Coarsely chop the tomatoes into 1-inch pieces; set aside.
4. When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 1 minute.
5. Add the chopped tomatoes, their reserved juices, the chickpeas, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer.
6. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes.

Serve and Enjoy!

Spoon the chole masala over steamed rice, drizzle it with pomegranate molasses, and top it with plain yogurt, if desired. Serve with naan or chapatis for a satisfying meal.