Home / main course / Maharashtrian Chole Recipe
8 February, 2016

Maharashtrian Chole Recipe

Posted in : main course, north indian curry, Party recipes, Veg Gravy on by : nrdubey Tags: , , , ,

Preparation time – 15 mins

Cooking time – 45 mins

Recipe type – main

Serve – 3-4





Measurement cup used 1 cup = 220 ml

Kabuli chana/chick peas – 1 cup

Onion – 1 medium (sliced)

Tomato – 1 medium (make paste)

Red chilly powder – 1-2 tsp

kashmiri red chilly powder – ½ tsp for color (optional)

Coriander powder – 1 tsp

Turmeric – 1 tsp

Garam masala – ½ to 1 tsp

Oil – 4-5 tbsp (adjust accordingly)

Water – 2 ½ cups to 3 cups (approximately)

salt – as per taste

fresh coriander leaves – 2 tbsp

Whole garam masala

Cumin /jeera – 1 tsp

Bay leaf – 1

Cinnamon – 1 inch

Green cardamon/elaichi – 1-2

Black cardamon – 1

For making Paste

Onion- 1 medium (roughly chopped)

Garlic clove – 5-6

Ginger – 1 inch

Coconut – 2 tbsp grated (dry roast)


Wash chana properly with water.

Soak them in enough water for about 8 hours to over night.

Now take chana in a pressure cooker add 1 ½ cup of water and salt.

Cook them for 18-20 whistle or after 1 whistle cook chana over simmer for about 10 mins. Chana should be cooked well and soft.

Let pressure settle down on its own and keep them aside.

For making paste

In a kadai dry roast grated coconut till they turn medium brown.

In a blender take roughly chopped onion, garlic, ginger and roasted coconut.

Make fine paste without adding water. Keep aside.

Heat oil in a kadai add ingredients under ‘whole garam masala’ let them splutter.

Add 1 medium sliced onion, fry till it’s turn light brown.

Add grinded paste, red chilly powder, coriander powder, turmeric,salt and kashmiri red chilly powder (if adding).

Fry till oil separates form the masala.

Add tomato paste, fry for 2 minutes nicely over medium flame or till oil separates from the masala.

Note – masala should fry nicely to avoid raw smell.

Add boiled chana (with cooked water) and 1 to 1 ½ cup of water.

Adjust salt and bring them to boil over high flame.

When the gravy starts boiling simmer the flame and cook chana for about 5 -7 mins. If needed stir in between.

This will help chana to absorb all flavours off masala.

Finely add chopped coriander leaves and turn off the flame.

Serve hot with chapati, tandoori roti, puri or rice.


In Short


Soak chana in sufficient water for 8 hours


Add water and salt, pressure cook


After pressure cook


Dry roast grated coconut


Till light brown


Grind onion, garlic, ginger and roast coconut


Make paste without adding water


These are the whole spices


Heat oil add whole spices


Add sliced onion, fry till light brown


Add grinded paste, red chilly, kashmiri red chilly, turmeric, coriander and garam masala powder


Fry till oil separates


Add tomato paste


Fry till masala turn dry and oil separates


Add cooked chana along with water


Add water


Adjust salt


Let it cook at simmer for about 5-7 mins


Add chopped coriander and turn off the heat


Chole is ready






Leave a Reply

Your email address will not be published. Required fields are marked *