Punjabi Chole Masala

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For the cholechole good

  1. 1 ½  chickpeas (Garbanzo Beans, Kabuli Chana or Chole) Wash and soak the chole in enough water overnight
  2. Cinnamon – ½ inch (optional)
  3. Cloves -2-3 Nos (optional)
  4. Finely chopped -2 medium sized onions,
  5. Finely chopped-3 medium sized tomatoes
  6. 1 tsp ginger paste
  7. ¼- 1/2 –  tsp garam masala powder
  8.  Turmeric Powder-1/2 tsp
  9.  1 tsp kashmiri chilly powder or Spicer verity chilli powder – ¼ to ½ tsp
  10.  1 tsp amchur powder/dry mango powder
  11.  2 green chillies, slit
  12.  2 to 3 tbsp oil
  13.  Salt- To taste
  14.  Sugar ¼  tsp
  15.  Ginger juliennes -5-6 nos
  16.  Coriander leaves chopped – 2 table spoon
  17.  Onion rings – 5-6 Nos

Spices for the Punjabi Chole masala:

  1.  3-4  black cardamoms
  2.  1 inch cinnamon
  3.  5-6 peppercorns
  4.  3 cloves
  5.  1 bay leaf
  6.  1 ½ tsp cumin seeds (jeera)
  7.  1 ½ tsp coriander seeds (dhania)
  8.  1 ½ tsp fennel seeds (saunf/perum jeeragam)
  9. ½ tsp ajwin ( optional)
  10.  2 dry red chillies

METHOD

  1. In a pressure cooker add the chole, ½ inch cinnamon and 3 cloves, enough water, salt and pressure cook for 5-6 whistles. It should be cooked such it is soft and we can bite smoothly. Chole will taste good when we add cinnamon and cloves. Discard the cinnamon and cloves after cooking
  2. In a pan, dry roast all the spices mentioned the box till brown colour on a medium flame. Keep tossing to avoid burning. On cooling, grind them into a fine powder and keep it in a tightly closed container so that the aroma is not lost.
  3. Take a pan, add oil, and once the oil becomes hot, add the chopped onions. Fry till they become light golden colour. Now add the ginger paste.
  4. As the raw smell of the ginger disappears, then add the chopped tomatoes. To make the tomatoes cook faster add salt to it. Let the tomato cook, sauté frequently till the oil starts to leave the sides of the onion-tomato-ginger mixture.
  5. Oil would be clearly seen leaving the sides as all the ingredients mix well.
  6. Now add the prepared chole masala powder, along with the red chili powder turmeric powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute.
  7. Add the boiled chole with a little quantity of its stock. To increase the gravy add more stock or water. Always check the salt content, as we had added salt to the chole while cooking, and to the tomatoes.
  8. Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth.
  9. Finally, add the amchur powder and1/4 tsp sugar and saute well for 1 minute. Remove from the stove and plate the Chole Masala with chopped onions and coriander leaves and ginger juliennes.
  10. Serve the punjabi chole with bhaturas, pooris, rotis, chapatti, jeera rice along with sliced onions and lime. Chole also tastes good with plain Basmati rice.

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