Punjabi
chole/ chana masala is a popular dish of India. None of the event in north India is
complete without chole masala in their menu.
Chole or
Chickpeas as they are known as is cooked with spices, tomatoes, and onions. You
may find a blend of spices sold in a packet marked ‘chole masala’ in the
market.
Serves:
5-6
Ingredients
2 cups of Chickpeas/Chole
5-6 black Cardamoms
4-5 black
peppercorns
2 Bay
leaves
2 Cinnamon
sticks
2 Tea bags
Salt: to
taste
For the Masala
2 onions grated
4 Tomatoes,
pureed
3-4 cloves
2 tsp Ginger-garlic
paste
3-4 tbsp Chole
Masala
3-4 tsp Cumin
powder
1-2 tsp chili
powder
Salt to
taste
5 cups Water
[depending on the consistency of the gravy]
For garnish
1 tbsp Ghee
1 inch Ginger
diced
½ tsp kasuri
methi
2 tbsp
coriander leaves
¼ tsp Garam
masala
Method
Wash the
chickpeas underwater, and then soak overnight. Let there be enough water so it covers
them.
Next
morning place the chickpeas with the water in a pressure cooker. To this add
two tea bags, cardamom, bay leaves, cinnamon stick, and some salt. Pressure cook
for 15 to 20 minutes or three whistles. Then lower the flame and cook till
another 15 minutes. Shut the heat, let the steam out and open the lid and check
if the chick peas are cooked by pressing a couple between your fingers. If not
then let it cook for another ten minutes.
In a
kadai/wok heat 2 tsp of oil, add cloves and grated onions. Fry till the onions are
golden. Add ginger garlic paste, sauté for 3 to 4 minutes, then add tomato
puree and cook for 12 to 15 minutes on low flame. To this add the chole masala,
cumin powder, red chili powder, mix and sauté for 2 to 3 minutes.
Add the
chole/chickpeas to the masala, stir for two minutes. Cover and let it simmer on
medium to low flame for 30 minutes. Let the gravy thicken. Heat 1 tbsp ghee in
a pan, add the diced ginger, fry till golden brown and pour over the chole and
gravy. Remove the cooked chole masala from heat.
Sprinkle Garam masala, kasuri methi
and coriander leaves.
Your chole is ready. Serve with paratha, roti or basmati
rice.
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