Flavorful White Chhole |chhole Masala Recipe with Tomato and Coriander
This is a traditional method for making White Chhole (Chickpea) Curry, where a sensational tempering added at the end elevates the taste to an incredible level.
Required Ingredients
• White Chhole/Chickpeas (soaked overnight)
• Desi Ghee (Clarified Butter)
• Cumin Seeds
• Curry Leaves
• Green Chillies (3, finely chopped)
• Onion (1, finely chopped)
• Tomatoes (2, for making paste)
• Turmeric Powder
• Coriander Powder
• Garam Masala (Indian spice blend)
• Asafoetida (Hing) Powder
• Salt (to taste)
• Bay Leaf (1)
• Black Cardamom (Badi Elaichi) (1)
• Fresh Green Coriander (Hara Dhaniya) (Plenty, chopped)
• Red Tomato (1 large, for the final tempering)
• Thick Paste (One bowl, for thickening the gravy, made by pasting a few boiled chickpeas)
Method of Preparation
1. Boiling the Chickpeas:
• After soaking the white chickpeas overnight, put them in a pressure cooker with enough water.
• Add one Bay Leaf, one Black Cardamom, and a little salt, and boil them thoroughly.
• Once the chickpeas are soft, let them cool and set aside the water (stock).
2. Preparing the Masala:
• Heat one tablespoon of Desi Ghee in a large pan or kadhai.
• Once the ghee is hot, add Cumin Seeds and Curry Leaves.
• When the cumin starts to splutter, add the three Green Chillies and finely chopped Onion, and sauté until golden brown.
• Now, add the paste of two Tomatoes, mix well, and cook until the ghee separates from the mixture.
3. Dry Spices and Gravy:
• Add Turmeric Powder, Coriander Powder, and Garam Masala to the sautéed mixture and fry well.
• Now, add one bowl of the Thick Paste (made to thicken the gravy) and mix it well with the spices.
4. Cooking the Chhole:
• Now, add the boiled chickpeas and their stock (the boiling water) to the kadhai.
• Taste for salt and add more if needed.
• Let the curry cook on low heat for 5 to 7 minutes so that all the spices are well absorbed by the chickpeas.
5. The Special Tempering (The Real Flavor):
• Just before turning off the heat, heat one small teaspoon of Desi Ghee in a small frying pan.
• Add a little Asafoetida Powder (Hing).
• Then, add a generous amount of Fresh Green Coriander and one large Red Tomato that has been lightly crushed or grated, and fry for only 1 minute.
6. Serving:
• Immediately pour this special tempering over the simmering Chhole curry. This makes the flavor of the curry much better and fresher.
• Transfer the curry to a serving bowl and serve hot.
• It can be enjoyed with Roti, Paratha, or Rice.
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#WhiteChhole #ChholeCurry #IndianRecipe #PunjabiChhole #DesiGhee #VegetarianDish #ChholeRecipe #IndianFood
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