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Punjabi Chole Masala |
Chole masala is famous North Indian dish served with bhatura a deep fried bead made of maida.
The subtle flavours from the whole garam masala and the tangy tomato gravy make a great combination.

Ingredients :
1 cup Kabuli Chana
4 cups water
1 Tea bag
1 cup tomato puree
Salt as per taste
Spices :
1 Black Cardamom
1 Bay Leaf
1" piece Cinnamon Stick
1" grated ginger
2 tsp Chole Masala
1 tsp ginger garlic paste
1 tsp Red Chili Powder or as per taste
1/2 tsp Amchur/Dry Mango Powder
1/2 tsp Anardana powder
1/2 tsp Black salt
Tempering :
1 tbsp oil
1/2 tsp turmeric powder
1/8 tsp Hing/Asafoetida
Directions :
| 1 | Soak kabuli chana overnight in water.Drain the water and pressure cook chana for 3 whistles. Add tea bag, black cardamom,bay Leaf, 1" piece cinnamon stick and 1" grated ginger while cooking chana. |
| 2 | Heat oil in a pan, add hing and turmeric powder. |
| 3 | Add tomato puree and saute till oil separates from tomato puree. |
| 4 | Add ginger garlic paste, red chilli powder, chole masala and cook for a minute. |
| 5 | Remove tea bag from the cooked chana and add chana to he cooked tomato mixture. The chana should be soft enough that it mashes with slight pressure. |
| 6 | Add amchur powder, anardana powder and black salt. |
| 7 | Simmer on medium heat for 10 minutes. |
Note :
- Do not substitute tomato puree with chopped tomato.
- Amchur powder and anardana are added to aid digestion as chana is tough on digestive system. Adjust the quantity as per the sourness desired.
- Add garam masala powder if you want the gravy to be more spicy.
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