Shwet's Sizzling Wok

A foodie's delight

Punjabi Chole Masala

on April 22, 2015

Hello foodies !! I was craving for Chole masala since quite sometime, But was in a search of a good recipe which doesn’t involve readymade “chana masala” powder. Finally found a perfect recipe in “Veg recipes of India” website, Of course I did some modifications as per my taste,  but the chole turned out to be soo very delicious, I couldn’t stop myself from eating more 😛 Quite  foodie, Ain’t it ?

Chole masala is always versatile, You can serve it with steamed rice, roti, poori, or even parathas, Tastes heavenly the next day actually, because the masala’s will be infused properly.

Ingredients 
  • 1 cup chickpeas
  • 2.5 to 3 cups water for pressure cooking the chickpeas
  • ½ tsp salt
Ingredients for the masala gravy
  • 1 medium sized onion, finely chopped
  • 1 medium sized tomato, finely chopped
  • 2 tsp ginger garlic paste
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder/lal mirch powder
  • ¼ tsp garam masala powder (optional)
  • ¾ to 1 tsp amchur powder/dry mango powder
  • 2 to 3 green chilies, slit
  • 1 to 1.25 cups water or the stock in which the chickpeas were cooked.
  • 1.5 to 2 tbsp oil
  • salt as required
Spices for the punjabi chole masala:
  • 2 black cardamoms/elaichi
  • 1 inch cinnamon/dalchini
  • 3 to 4 peppercorns/sabut kali mirch
  • 2 cloves/lavang
  • 1 medium indian bay leaf/tej patta or 2 small tej patta
  • ¼ tsp carom seeds/ajwain
  • 1 tsp cumin seeds/jeera
  • 1 tsp coriander seeds/dhania
  • 1 tsp fennel seeds/saunf
  • ½ tsp dry pomegranate seeds/anardana
  • 1 or 2 dry red chilies
Method
  • Rinse and soak the chole (chickpeas) in enough water overnight. add enough amount of water as the chole increase in size after soaking it. rinse the soaked chickpeas.
  • In a pressure cooker add the chole
  • Season with salt and pressure cook the chana for 7 whistles,
  • In a pan, take all the whole spices for the chole masala mentioned above and on a low heat begin to roast them.
  • Stir often and roast the spices till they get extra browned. don’t burn them. you have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.
  • Let theses roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.
  • Heat oil in a pan or kadai.add ginger-garlic paste and saute till their raw aroma goes away.
  • Then add chopped onions and saute till the onions turn translucent or light brown.
  • Add tomatoes & saute them till they soften and the oil starts to leave the sides of the masala.
  • Then add the powdered chole masala that we ground, along with the red chili powder, turmeric powder
  • Stir the dry masala and then add slit green chilies, add the cooked chole. stir well, add salt. then add about 1 to 1.25 cups of the stock in which the chana was boiled. you can also water instead, stir and cover the chana.
  • Simmer on a low to medium flame, add the amchur powder, garnish with onion rings and coriander leaves and serve hot
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One response to “Punjabi Chole Masala

  1. I love chole masala .. It looks perfect .. 🙂

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