Punjabi Chole Chana Masala Recipe

Punjabi Chole Chana Masala, a flavorful chana curry from Punjabi food is prominent in all Over the India. A spyce and enticing curry is set up from white chickpeas (kabuli chana), tomatoes, onion and essential Indian flavors and best delighted in with bhatura (southern style puffed Indian bread) as night nibble or supper. In this formula, channa are overflowed with tea powder to get obscure shading and fresh chhole masala powder is set up to get eatery style season. Figure out how to make this  Punjabi Chole Chana Masala at your home with this simple step-by-step recipe.

Ingredients:

• 1 small bay leaf
• 1 tbsp coriander seeds
• 1 tsp cumin/ jeera
• ½ tsp fennel seeds/ saunf
• 3 to 4 cloves / laung
• 1 small cinnamon / dalchini
• 1 small black cardamom
• few pepper corn
• other ingredients
• 1 cup kabuli chana/ chickpeas
• Pinch of soda
• 2 dark tea bag or 1 tsp tea powder(optional, to get dark chole)
• 1.5 tbsp oil or as needed
• 1 small piece of cinnamon (optional)
• 1 to 2 cloves (optional)
• 1 small bay leaf (optional)
• 1 green cardamon (optional
• 1 tsp ginger garlic paste or grated ginger
• 1 cup onions finely chopped or cup processed
• 1 cup chopped ripe tomatoes
• salt as needed
• turmeric a pinch optional
• generous pinch red chili powder (adjust just for the color)
• ¼ to ½ tsp amchur powder (adjust to suit your taste)
• ½ cup water (adjust as needed)

How to make the Punjabi Chole Chana Masala recipe

• Heat oil in a pan or kadhai. add ginger-garlic paste and saute till their raw aroma goes away

• then add chopped onions and saute till the onions turn translucent or light brown.

• add tomatoes & saute them till they soften and the oil starts to leave the sides of the masala

• then add the powdered chole masala that we ground, along with the red chili powder, turmeric powder & garam masala powder (optional).

• stir the dry masala and then add slit green chilies

• add the cooked chole. stir well.

• add salt. then add about 1 to 1.25 cups of the stock in which the chana was boiled. you can also add water instead.

• stir and cover the chana.

• simmer Chole masala on a low to medium flame. you can also cook without the lid

• the chole masala gravy will thicken and reduce. mash a few chana. this will help thicken the chana masala gravy.

• simmer till you get the consistency you prefer. the chana masala consistency is not thin, but medium consistency or dry.

• in case, you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. stir the gravy well.

• garnish chole masala with coriander leaves ginger julienne.

• serve the Punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes, and lime.

• this chole masala gravy also tastes good with steamed rice or jeera rice.