CHANA MASALA | CHOLE RECIPE | PUNJABI CHOLE MASALA
One of the best chana masala recipe that you can make. This chole masala is made with freshly powdered spices, onions, tomatoes, herbs making the curry taste like the ones you get on the streets of Delhi.
Provided by Dassana Amit
Categories Main Course
Time 9h45m
Number Of Ingredients 32
Steps:
- Rinse the chickpeas a couple of times in fresh water. Then soak them in water overnight or for 8 to 9 hours. Add enough amount of water as the chickpeas increase in size after soaking it. Later drain the water and again rinse the soaked chickpeas with fresh water.
- To give a dark color to the chickpeas, traditionally dried amla (Indian gooseberries) are added. These also give a faint sourness to the stock. If you do not have dried amla, then add 1 black tea bag.
- In a 3-litre stovetop pressure cooker add the chickpeas along with the 3 to 4 dried amla pieces or 1 black tea bag. Taj tea bags work very well. Then add water.
- Season with salt and pressure cook the chickpeas for 12 to 15 whistles on medium heat. The chickpeas should be cooked well and softened. The chickpeas should be soft when you mash it with a spoon or eat it. The chickpeas should not give you a bite when you eat it.
- In a pan, take all the whole spices for the "chole masala powder" mentioned above and on a low heat begin to roast them.
- Stir often and roast the spices till they get extra browned. Don't burn them. You have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually.
- Let these roasted spices cool and then grind or powder them finely in a coffee grinder or in a dry grinder.
- By now the chana will be cooked. You will see a darker brown shade in the safed (white chana). Remove the amla pieces which would have softened by now or the tea bag from the stock.
- Heat oil in a pan or kadai. Add ginger-garlic paste and saute for few seconds or till their raw aroma goes away.
- Then add chopped onions and saute stirring often till the onions turn translucent or light brown.
- Add tomatoes and saute stirring often till they soften and the oil starts to leave the sides of the onion and tomato mixture.
- Lower the heat and then add all of the powdered chole masala that we ground, together with the red chili powder, turmeric powder and garam masala powder (optional).
- Stir and mix the dry ground spices and then add slit green chilies
- Add the cooked chickpeas. Mix well.
- Add salt according to taste. Then add about 1 to 1.25 cups of the stock in which the chickpeas was cooked. You can also add water instead.
- Stir and cover the pan with a lid.
- Simmer on a low to medium heat. You can also cook the chana masala without the lid.
- The gravy will thicken and reduce. Mash a few chickpeas as this helps in thickening the gravy.
- Simmer till you get the consistency you prefer. The consistency of this curry is not thin, but medium consistency or semi-dry. For thick or semi-dry consistency add less water.
- If you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. Mix and stir well.
- Serve the Punjabi chana masala with kulcha, bhatura, poori, roti, naan, bread with a side of sliced onions, tomatoes and lemon or lime wedges.
- While serving garnish with coriander leaves and ginger julienne.
- This Chole Masala also tastes good with steamed rice or jeera rice or saffron rice.
Nutrition Facts : Calories 239 kcal, Carbohydrate 37 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 786 mg, Fiber 11 g, Sugar 9 g, ServingSize 1 serving
CHOLE RECIPE | PUNJABI CHOLE | PUNJABI CHANA MASALA | ROADSIDE CHOLE |
chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with 18 amazing images. chole is a very popular roadside chole chaat which is also called Punjabi chana masala. Who can resist the masaledar taste and tempting aroma of Chole? A popular chaat famous all across the country, and now all over the globe, chole features boiled white chickpeas flavoured with a wide range of spice powders, notably a special Chole Masala, along with onions, ginger and garlic.Special aspect of this famous roadside chole is the cooking of the chana with tea, to give a rich flavour and colour to it. chole has too many variations and every Indian household has their own way of preparing it, this recipe is a Punjabi style of preparing the tongue licking chole!!chole is one of the easiest and tastiest Punjabi sabzi. chole is a versatile dish as it can be had with any Indian bread be it puris, bhatura, roti, Paratha, naans or a kulcha. Notes on Punjabi chana masala. 1. For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage. 3. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. 4. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste.Punjabi chole has gained its popularity in Indian resataurants as well as sold on Indian streets along with bhature! Also, you can have Punjabi chana masala at any given point of the day be it for breakfast, lunch or dinner! Learn to make chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with detailed step by step recipe photos and video below.
Provided by Tarla Dalal
Categories Dinner Chaat Pressure Cooker Pan Quick Pressure Cooker Vitamin B6 Diet
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- For choleTo make chole, combine the kabuli chana, salt, tea bag and enough water in a pressure cooker and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Discard the tea bag and drain the kabuli chana. Keep aside.Heat the oil in a deep pan and add the cumin seeds.When the seeds crackle, add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher.Serve the chole hot.
- The chole | Punjabi chole | roadside chole | Punjabi chana masala | made with spices and chickpeas tastes amazing with garma garam bhature but, it can also be served with tikkis or samosa to make various chaat recipes. Here are some recipes to make with chole : Chole tikki chaat Chole samosa chaat Paneer tikki aur chole
- For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. Drain well using a strainer. Keep aside. Take a small piece of muslin cloth. Put the tea leaves in it. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); And tie it tightly. Keep aside. In a pressure cooker, add the kabuli chana. Add the salt. Add the muslin cloth tied bag. Add enough water. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Mix it well. Pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Remove the tea muslin cloth. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage.
- For the Punjabi chole masala gravy, heat the oil in a deep non-stick pan and add the cumin seeds. Allow the cumin seeds to crackle, it will take 30 seconds. Do not overdo it as the cumin seeds will burn. Add the onions. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Add the ginger. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. Add the garlic. This gives a great taste and a must to use unless you are a jain do not add it. Sauté on a medium flame for 1 to 2 minutes. Add the chole masala, this can be bought readymade from any grocery store or super market but, if you wish you can also make it at home following this easy recipe for Chole masala powder. Add the chilli powder. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Add the dried mango powder. You can also use lemon juice or anardana as a substitute. Add the turmeric powder. Furthermore, add the coriander powder. Add the cumin seeds powder and salt. Add 1 cup of water. At this stage, you can also make use of the water in which the kabuli chana was pressure cooked. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Mix well and cook on a medium flame for 1 to 2 minutes, stir it once in between. Add the kabuli chana. Mix well and cook on a medium flame for 5 to 7 minutes, stir it in between. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. Your Punjabi chole is now ready! Also, you can add little coriander to chole | Punjabi chole | roadside chole | Punjabi chana masala | if you want. Mix well and keep aside. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); }); Serve chole | Punjabi chole | roadside chole | Punjabi chana masala | hot garnished with onion rings.
- For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot12 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot12").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot12]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot13 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot13").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot13]); });
Nutrition Facts :
CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
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