Punjabi Chole Masala

Punjabi Chole Masala

Chole masala is a Chickpea dish cooked in a spicy gravy.

It is best enjoyed with bhatura and also goes well with rice, roti, poori etc.

Recipe Type: Main course

Cuisine: Indian (Punjabi)

Prep Time: 15min

Cook time 60 min

Serves: 4 - 5

Author: Saranya Prabhu

Ingredients:

To pressure cook

• 2 tablespoon cups white chickpeas
• 4 - 5 black Cardamom ( Badi elaichi)
• 4 - 5 black peppercorn (Sabut kali mirch)
• 2 bay leaves (Tej patta)
• 2 cinnamon sticks (Dalchini)
• 2 tea bags
• salt to taste
• 5 cup water

For the chole

• 3/4th cup onion (grated or pureed)
• 2 and a half cup tomatoes puree
• 2 teaspoon ginger-garlic paste
• 1 teaspoon jeera
• 2 cloves (Laung)
• 1/2 teaspoon turmeric powder (Haldi)
• 3/4 teaspoon cumin powder
• 1/2 teaspoon red chilli powder 
• 2 teaspoon chole/channa masala
• 1/2 teaspoon garam masala
• 1/2 teaspoon dry mango powder (Amchur)
• 2 tablespoon chopped coriander leaves
• salt to taste
• 2 tablespoon oil

How to cook

Wash and rinse 2 cups of white chickpeas. Soak them overnight in enough water to cover them. Be sure to add sufficient amount of water as the chickpeas will expand in size when they are soaked.

1. In a pressure cooker add soaked and drained chickpeas. 5 cup of water, bay leaves, cardamom, cinnamon stick, tea bags and some salt. Pressure cook on high flame till you get 1 - 2 whistles, After that lower the flame to medium and let the chickpeas cook for 12 to 15min. Remove the cooker from heat and allow it to cool down. Keep aside.
   
   Check the chickpeas, you should be able to press them easily with tour fingers. if not, close the cook for 2 more whistles.
   
   Do not through away the water. we will add the same water in the gravy.
   
   Remove tea bags. You can also remove bay leaves etc if you do not want them in curry.
   
   
2. Heat 2 teaspoons of oil in a wok. Once hot add Jeera, cloves and onions. Fry the onions till the raw smell goes away and they are light brown in colour.
   
   
3. Add ginger-garlic paste. Cook for 3 to 4 minutes.
   
   
4. Now add tomato puree. Stir and let it cook for 12 to 15min on medium-low flame.
   
   
5. Once the tomato is cooked completely and starts to leave oil on the sides, add turmeric powder, cumin powder, red chilli powder, chole masala, dry mango powder, garam masala and salt. Stir for 1 - 2 min.
   
   
6.  Add the chickpeas to the onion-tomato mixture. Stir well and cook for 2min.
   
   
7. Add 3 cups of water drained from the chickpeas. Cover the pan and cook on medium-low flame for another 30 minutes.
   (Gravy will thicken after 30min so add water accordingly.)
   
   
8. Check the consistency of gravy and transfer it to the serving bowl.
   
   
9. Garnish with coriander leaves & green chillies. Serve hot with Bhatura, rice or roti.