punjabi chole masala recipe – recipe with step by step pictures
Step by step photos for punjabi chole masala recipe
1. Soak chana in water for 8 – 10 hours. Drain it and wash it twice or thrice in cold water. Pressure cook chana with 3 cups of water, 1/2 teaspoon of salt, tea bag for 20 – 25 whistles. Or pressure cook for 1 whistle, then reduce the flame and cook for 20 minutes. Wait till the pressure subsides.
2. Meanwhile, add all the whole spices required for chole masala in a kadai, roast it well until it leaves a nice aroma. Roast in low flame so that the spices don’t get burnt.
3. Add onion, saute well till it turns light brownish in color.
4. Add chopped tomatoes and saute well till it becomes mushy and oil starts separating on the sides.
5. Add all the dry masala powders, turmeric powder, red chili powder, and chole masala, mix well.
punjabi chole masala or chana masala recipe below:
PUNJABI CHOLE MASALA RECIPE
punjabi chole masala – ingredients
spices for punjabi chole masala
How to make punjabi chole masala recipe
1. Soak chickpeas in enough water overnight or for 8 – 9 hours. Drain chana, wash it twice in clear water.2. In a muslin cloth, add 1 teaspoon of tea powder, 1/2 teaspoon of amchur powder. Make tight knots and then add it to the pressure cooker along with the chana.
3. Alternatively, you can also add a tea bag, or dry amla for getting dark color for chana.
4. Pressure cook chana with enough water and 1/2 teaspoon of salt. Pressure cook for 1 whistle, then reduce the flame and cook for 20 minutes. Wait till the pressure subsides.
5. Meanwhile, in another pan, dry roast all the ingredients given under ” spices for punjabi chole masala”. Dry roast in low flame until it releases a nice aroma. Transfer it to a plate and let it cool. Then grind it to a fine powder.
6. Once the pressure subsides, open the pressure cooker, remove the tea bag. By this time, you will notice that chana has become brownish in color.
7. In a pan or kadai, heat oil. Add ginger garlic paste and saute till the raw smell goes off.
8. Add chopped onion, slit green chilies and saute till they turn brownish in color.
9. Add chopped tomatoes and saute till they turn mushy and oil starts separating from the sides of the kadai.
10. Add powdered chole masala along with other spices like turmeric powder, red chili powder, and garam masala. Saute well till the entire masala gets roasted well and the raw smell goes off.11. Add the cooked chole, mix well and then add the cooked water also. Mix well, let it start boiling, then reduce the flame, cover the pan with a lid, and let it cook for some time till the gravy thickens. You can also mash few chana pieces to get a thicker gravy.
12. Finally, add amchur powder, mix well. Turn off the flame.
13. Garnish with coriander leaves. Chole masala is ready.
14. Punjabi chole masala can be served with roti, chapati, kulcha, poori, or naan.