Recipe- Spicy Chole Masala With Coriander And Mint Leaves

Dhania Chole Masala a flavorful change from our regular Chole/Chana Masala. Also, known as Hara Dhania Chole Masala is made in Northern States of Rajasthan and Uttar Pradesh.

Fresh Coriander and Mint gives an aromatic touch to the dish. It is Gluten-free, Vegan and can be made in very little oil.

Ingredients

1½ Cup Boiled Chickpeas 250 gm or 1 can (15.5 OZ)
Salt to taste
½ Cup Fresh Cilantro/ Coriander Leaves
¼ Cup Fresh Mint Leaves
2-3 Green Chillies or use as required
1" Ginger Piece
1-2 tbsp Tamarind Paste/Chutney
1 Bay Leaf
1" Cinnamon Stick(small piece)
4-5 Cloves
4-5 Black Peppercorns
1 Black Cardamom
1-2 Small Cardamom
1 tsp Anardana
1 tsp Dry Mango Powder/Amchur
½ Cup Finely chopped Onions skip for no onion garlic version
1 tsp Cumin Seeds
1 tsp Roasted Cumin Powder
Red Chilli Powder as required
1 tbsp Coriander Powder
Asafeotida/Hing(optional) a pinch
2 tsp Mustard Oil or any Plant based oil

Method

* Wash dried chickpeas 2-3 times in tap water.

* Soak in enough water for about 6-7 hrs or overnight.

* When ready to boil, drain water form soaked chickpeas.

* Transfer to a pressure cooker and cook for about 3-4 whistles on medium flame.

* Once done switch off the flame and let the pressure release naturally.Check whether chickpeas are done or not.

* Add soaked chickpeas and salt to inner pot. Switch on Instant Pot.

* Set the timer to PRESSURE COOK for 20 mins.

* Once done, let the pressure release naturally. Check whether chickpeas are done or not.

* Boiled chickpeas should be soft enough when pressed between thumb and index finger.

* Dry roast whole dry spices on medium flame(optional). It enhances the aroma of spices.

* When spices cool down, add all the spices listed under spice mix section and grind to a fine powder. You can use Coffee grinder.

* Take out in a bowl and keep aside.

* Wash nicely coriander and mint leaves.
In a blender/grinder add washed leaves, half ginger piece, green chilies and tamarind paste/water.

* Add about ¼ Cup water and grind to a smooth paste/ mix. Keep aside.

* Heat oil in a kadhai or pan.

* Add cumin seeds and hing/asafeotida if using.

* Add onions and saute till light pink. Skip for no onion garlic version.

* Add coriander powder and roast for a few seconds.

* Add freshly ground masala mix or chana masala if using, red chilli powder. I skipped red chilli powder as I have added 2-3 green chilies.

* Add boiled chole/chickpeas. If using canned chickpeas drain the liquid before adding.

* Mix and now add freshly made chutney, mix well.

* I like to keep curry of thick consistency on the drier side, you can add more water. But do not make it of very thin consistency.

* Adjust salt.

* Cover and Cook for few mins. till the curry gets on the thicker side and chickpeas absorb the spices and flavors.

* Switch off the gas after 5 mins and keep the curry covered for atleast 10-15 mins before serving.

* Serve hot with poori/kulcha/chapati, You can garnish more coriander leaves.