Chole Masala by Chef 👨‍🍳Prashant Adsule ❤️❤️❤️

CHOLE MASALA

Cuisine: North Indian (Punjabi)
Serving Size: 2 Portions
Portion Size: ~200 g per portion

Sr. No.	Ingredient	Quantity (KG / g / L)	Unit Price (₹)	Amount (₹)
1	Dried Chickpeas (Kabuli Chana)	0.150 kg	₹120/kg	₹18.00
2	Onion (finely chopped)	0.080 kg	₹30/kg	₹2.40
3	Tomato (pureed)	0.100 kg	₹40/kg	₹4.00
4	Ginger-Garlic Paste	0.020 kg	₹200/kg	₹4.00
5	Refined Oil	0.030 L	₹160/L	₹4.80
6	Chole Masala Powder	0.010 kg	₹600/kg	₹6.00
7	Red Chilli Powder	0.003 kg	₹500/kg	₹1.50
8	Turmeric Powder	0.002 kg	₹400/kg	₹0.80
9	Coriander Powder	0.005 kg	₹300/kg	₹1.50
10	Cumin Seeds	0.003 kg	₹500/kg	₹1.50
11	Bay Leaf	0.001 kg	₹800/kg	₹0.80
12	Black Tea Leaves (for boiling chole)	0.002 kg	₹600/kg	₹1.20
13	Salt	0.006 kg	₹20/kg	₹0.12
14	Fresh Coriander Leaves	0.010 kg	₹200/kg	₹2.00
15	Water	0.500 L	—	—

Soaking & Boiling
- Wash chickpeas and soak in water for 8–10 hours.
- Boil soaked chickpeas with salt, bay leaf, and black tea leaves until soft (approx. 25–30 minutes in pressure cooker).
- Drain tea leaves and keep chickpeas aside.
Gravy Preparation
- Heat oil in a heavy-bottom pan.
- Add cumin seeds; allow them to crackle.
- Add chopped onions and sauté till golden brown.
- Add ginger-garlic paste and cook until raw smell disappears.
Spice Cooking
- Add tomato puree and cook till oil separates.
- Add turmeric, red chilli powder, coriander powder, and chole masala.
- Cook masala on medium flame for 5–7 minutes.
Final Cooking
- Add boiled chickpeas with required water.
- Simmer for 10–15 minutes to absorb flavors.
- Adjust salt and consistency.
Garnishing
- Garnish with freshly chopped coriander leaves.
- Serve hot with Bhatura / Kulcha / Jeera Rice.

Black tea gives chole its authentic dark color.
For restaurant-style taste, a pinch of dry pomegranate seed powder (anardana) may be added.
Chole tastes better after resting for 30 minutes.