Punjabi Chole or Chana Masala is a delicious, spicy and tempting chickpea recipe not only you get in the streets of North India but equally popular all over India. There are many ways for making chole, this is my version of easy yet lipsmacking chole recipe .It is the flavor and aroma of freshly ground chole masala that took this simple recipe to another level. It is my family`s favorite Sunday breakfast recipe with puri. Since we don`t prefer too spicy food, you can increase the quantity of red chilly powder and garam masala to get the extra spice and heat.
- Preparation time:- 60minutes
- Servings:-6 -8 person
- Ingredients:-
- Chickpea or Kabuli chana- 250gm (Soaked over night)
- For Masala:-
- Onion- 2 medium sized( finely chopped)
- Tomato-2 medium size(finely chopped)
- Cumin seeds- 1 teaspoon
- Garlic cloves-8-10 + Ginger- 1 inch(crushed to paste in a mortar and pestle)
- Turmeric powder- 1 teaspoon
- Red chilly powder- 1/2 teaspoon
- Garam masala-1/2 teaspoon
- Aamchur powder- 1teaspoon
- Oil- 4 tablespoon
- Salt - 21/2 teaspoon or as required
- Green coriander-2 tablespoon(finely chopped)
- Asafoetida(hing)-1pinch
- For Chole Masala;-
- 2 black cardamom(elaichi)
- 1 inch cinnamon(dalchini)
- 4-5 black peppers(kalimirch)
- 2 cloves(laung)
- 2 medium sized dry bay leaf(indian tejpatta)
- 1/2 teaspoon carom seeds(ajwain)
- 1/2 teaspoon cumin seeds(jeera)
- 1 teaspoon coriander seeds(jeera)
- 1 teaspoon fennel seeds(saunf)
- 2 dry red chilly( sukhi lal mirch)
- For garnishing;- Onion rings
- Method;-
- Pressure cook the overnight soaked chickpea with enough water and 1 teaspoon salt for over medium flame.
- After 4-5 whistles or approx. 20-25 minutes turn off the flame and let the pressure comes down naturally.
- Donot open the lid immediately to cook the chana perfectly.
- Open the lid and drain the excess water from boiled chickpea in a large bowl.
- Keep the drained water to use letter in the recipe.
- Dry roast bay leaf,black cardamom, cloves,cinnamon, carom seeds, cumin seeds, coriander seeds, black peppers, fennel seeds and dry red chilly in a pan until nice aroma starts coming or for around 1 minute over low flame.
- Let them cool for a while and then grind them in a small jar of a mixer grinder to make dry masala powder.
- In a pan heat the oil over medium flame, once hot add cumin seeds and let it splutter, then add hing .
- Now add chopped onion and cook till golden , then add ginger garlic paste and cook it for a minute.
- Then add finely chopped tomato, turmeric powder, red chilly powder and prepared chole masala powder and salt .Stir it in between to prevent sticking and cook till oil starts to ooze out.
- Add boiled chana and mix well and also add drained water of cooked chickpeas, mix well.
- Now add aamchur powder,garam masala powder and chopped coriander leaves.
- Let it cook over medium flame for another 5-6 minutes or till gravy thickens.
- Turn off the flame. Transfer chole masala curry to a serving bowl and garnish with onion rings.
- Serve this delicious Punjabi chole with bhature or puri along with sliced onion and lemon.
- This chole masala gravy also tastes good with plain rice or jeera rice.
- Tips;- Instead of making your own chole masala you can use 2 tablespoon of chole masala available in the market.
