Recipe link – https://www.yummyoyummy.com/2015/10/punjabi-chole-restaurant-style.html
Chana Masala Recipe
Ingredients (Serves 4 – 5)
1. White chickpeas / garbanzo beans – 1.5 cups (Soaked in enough water for 8 – 10 hrs)
Whole spices – Black cardamom – 1 or green cardamom – 2, cinnamon stick – 1/2 inch, cloves – 3
Teabag – 1 (OR use 2 – 3 tbsp black tea)
Baking soda – 1/2 tsp
Salt – 1/2 tsp
Oil – 1/2 tsp
Water – As required
2. Ghee – 1 tbsp
3. Oil – 2.5 – 3 tbsp
4. Onion – 3/4 cup, finely chopped
Ginger-garlic paste – 2 – 3 tsp
Ginger – 1 tsp, thinly sliced
Green chilies – 1 – 2, slit
Hing/asafoetida – A tiny pinch
5. Tomato – 1.5 medium or 2 small, roughly chopped and ground in the large jar of a mixie
6. Turmeric powder – 1/2 tsp
Chilly powder – 1/2 – 3/4 tsp
Coriander powder – 3 – 3.5 tsp
Cumin powder – 1/2 tsp
Pepper powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Anardana powder / amchur powder – 1/4 – 1/2 tsp
7. Hot water – 1 – 1.5 cup or as required
8. Kasuri methi – 1/2 tsp, crushed
Sugar – A tiny pinch (optional)
9. Cilantro – 3 tbsp, chopped
Onion – 2 – 3 tbsp, finely chopped
10. Salt – To taste
Method
1. Pressure cook all the ingredients numbered 1 in a pressure cooker for 2 – 3 whistles or until soft. Open the cooker after pressure releases or after 10 – 15 minutes.
2. Heat 2.5 – 3 tbsp oil in a kadai. Add all the ingredients numbered 4. Saute until onion turns golden. Add ground tomato and saute really well until oil separates. Add spices numbered 6 and cook for a minute over low heat until their raw smell disappears. Add cooked chana along with the gravy (remove the tea bag, if using) and 1 – 1.5 cups o hot water. Bring to a boil. Set the heat to medium-low or low and cook covered for 15 – 20 minutes until the gravy becomes thick. (If the gravy is not thick enough, mash some of the chickpeas using the back of a spoon.) Add crushed kasoori methi, a pinch of sugar (optional) and mix well. Cook for a minute or two and switch off. This will thicken a lot over time so adjust the gravy accordingly.
3. Heat 1 tbsp ghee in a kadai to smoking point. Add this to the cooked chana. Cover with a lid and set aside. Sprinkle some chopped cilantro, onion and thinly sliced ginger when you are ready to serve. Chole / Chana masala goes well with bhatura/poori/roti/ naan/ pulao etc.
Music: https://www.bensound.com/royalty-free-music
Chana Masala Recipe
Ingredients (Serves 4 – 5)
1. White chickpeas / garbanzo beans – 1.5 cups (Soaked in enough water for 8 – 10 hrs)
Whole spices – Black cardamom – 1 or green cardamom – 2, cinnamon stick – 1/2 inch, cloves – 3
Teabag – 1 (OR use 2 – 3 tbsp black tea)
Baking soda – 1/2 tsp
Salt – 1/2 tsp
Oil – 1/2 tsp
Water – As required
2. Ghee – 1 tbsp
3. Oil – 2.5 – 3 tbsp
4. Onion – 3/4 cup, finely chopped
Ginger-garlic paste – 2 – 3 tsp
Ginger – 1 tsp, thinly sliced
Green chilies – 1 – 2, slit
Hing/asafoetida – A tiny pinch
5. Tomato – 1.5 medium or 2 small, roughly chopped and ground in the large jar of a mixie
6. Turmeric powder – 1/2 tsp
Chilly powder – 1/2 – 3/4 tsp
Coriander powder – 3 – 3.5 tsp
Cumin powder – 1/2 tsp
Pepper powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Anardana powder / amchur powder – 1/4 – 1/2 tsp
7. Hot water – 1 – 1.5 cup or as required
8. Kasuri methi – 1/2 tsp, crushed
Sugar – A tiny pinch (optional)
9. Cilantro – 3 tbsp, chopped
Onion – 2 – 3 tbsp, finely chopped
10. Salt – To taste
Method
1. Pressure cook all the ingredients numbered 1 in a pressure cooker for 2 – 3 whistles or until soft. Open the cooker after pressure releases or after 10 – 15 minutes.
2. Heat 2.5 – 3 tbsp oil in a kadai. Add all the ingredients numbered 4. Saute until onion turns golden. Add ground tomato and saute really well until oil separates. Add spices numbered 6 and cook for a minute over low heat until their raw smell disappears. Add cooked chana along with the gravy (remove the tea bag, if using) and 1 – 1.5 cups o hot water. Bring to a boil. Set the heat to medium-low or low and cook covered for 15 – 20 minutes until the gravy becomes thick. (If the gravy is not thick enough, mash some of the chickpeas using the back of a spoon.) Add crushed kasoori methi, a pinch of sugar (optional) and mix well. Cook for a minute or two and switch off. This will thicken a lot over time so adjust the gravy accordingly.
3. Heat 1 tbsp ghee in a kadai to smoking point. Add this to the cooked chana. Cover with a lid and set aside. Sprinkle some chopped cilantro, onion and thinly sliced ginger when you are ready to serve. Chole / Chana masala goes well with bhatura/poori/roti/ naan/ pulao etc.
Music: https://www.bensound.com/royalty-free-music
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