Restaurant Style Chole / Chana Masala

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
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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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