CHANA MASALA | PUNJABI CHOLE MASALA

Chana Masala is one of the most popular Indian curry dish made with white chickpeas in an onion-tomato base. Across India Chickpea Curries are made in various styles. This Punjabi Chole Masala is an Authentic North Indian Style Chickpea Curry made with white chickpeas, freshly powdered spices, onions, tomatoes and herbs.

INGREDIENTS -

• 2 black cardamoms
• 1 inch cinnamon (dalchini)
• 3 to 4 peppercorns
• 2 cloves
• 1 medium Indian bay leaf/tej patta or 2 small tej patta
• ¼ tsp carom seeds/ajwain
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• ½ tsp dry pomegranate seeds
• 1 or 2 dry red chilies

 

 HOW TO MAKE CHANA MASALA

 The Making Process can be divided this post into 3 steps.

 Step 1 – Soaking and cooking chickpeas

Step 2 – Roasting spices to make chole masala powder

Step 3 – Making chole gravy

 Read - MINT ( पुदीने की पत्तियां ) PANEER RECIPE

STEP 1 – SOAKING AND PRESSURE-COOKING CHICKPEAS

1. Wash and soak 1 cup chickpeas (chana or chole) in enough water overnight. Add enough amount of water as the chickpeas increase in size after soaking it. Rinse the soaked chickpeas with water in the morning
2. To give a dark color to the chickpeas, traditionally dried amla (Indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag. You can also just cook the chickpeas with salt and water.
   
3. In a pressure cooker add the chickpeas along with the 2 to 3 dried amla pieces or a tea bag. Taj tea bags work very well. Then pour 2 to 3 cups water.
4. Add ½ tsp salt and Stir very well.
5. Pressure cook the chickpeas for 6 to 7 whistles. The chickpeas should be cooked well and softened. The chickpeas should be soft when you mash it with a spoon.

 

STEP 2 – ROASTING SPICES TO MAKE CHOLE MASALA POWDER

1. Meanwhile, in a pan, take all the whole spices for the chole masala and on a low heat begin to roast them.
   
2. Stir often and roast the spices till they get extra browned.
3. Let these roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.

 

STEP 3 – MAKING CHOLE GRAVY

1. Heat 1.5 to 2 tbsp oil in a pan or kadai. add ½ tsp ginger-garlic paste and saute till their raw aroma goes away, then add 1 medium sized finely chopped onion and saute till the onions turn translucent or light brown.
   
2. Add 1 medium sized finely chopped tomato. Saute the tomatoes till they soften and the oil starts to leave the sides of the masala.
   
3. Then add the powdered spices that we made, along with ½ tsp red chili powder and ¼ tsp turmeric powder. 
4. Stir well, then add 2 to 3 slit green chilies to the onion-ginger-tomato mixture.
   
5. Add the cooked & drained chickpeas and stir well.
   
6. Season with salt as per requirement, Stir well, keep the addition of salt in check as salt is also there in the stock.
7. Add about 1 to 1.25 cups of the reserved stock or water and Stir well.
   
8. Cover and simmer on a low to medium flame. You can also cook chickpeas without the lid. 
9. The gravy will thicken and reduce. Mash a few chickpeas. This will help thicken the chickpea curry. You can keep the consistency you prefer.

Read - PUNJABI KADHI PAKORA

 Garnish with chopped onions and coriander leaves and The Chana masala is ready to be served.