Punjabi Chole Masala

For the final day of gourmet gravies in Blogging Marathon#65 is a simple and aromatic, chole masala.
I have already shared a version of channa/chole masala with no onion and garlic here.
This version is slightly different and used freshly ground spice powder.
Also I boiled the chickpeas/channa with tea bag to get a nice dark colored gravy.Off to the recipe.....

                                                             

                                                            

                                                                         Punjabi Chole Masala

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   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 6-8 hours
   Cooking time ~ 30-35 minutes

   Serves ~ 4(generously)

  Ingredients

  

Ingredient	Quantity
Chickpeas/channa/vellai kondakadalai	3/4 cup
Onion( finely chopped)	2 medium size
Ginger&garlic(grated)	2 tsp
Tomato (finely chopped)	2-3 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	3-4 tbs

 To roast and grind

Ingredient	Quantity
Red chilly/varamilagai	2 (broken)
Coriander seeds/dhaniya	1.5 tbs
Cumin seeds/jeeragam	1 tsp
Cloves /lavangam	2
Cinnamon/pattai	1inch
Black cardamom	1
Aamchur powder	1 tsp

  

   Method 

• Soak the chickpeas/channa overnight or minimum of 6-8 hours.Drain the water completely and pressure cook for 4-5 whistles with a cup of water along with a tea bag and a pinch of salt.

• Meanwhile heat a pan and dry roast the ingredients given except aamchur powder.Once all the ingredients turned golden,add in the aamchur powder and put off the flame.After cooling grind it to a fine powder.Also puree the tomato and keep it aside.

•  Heat the oil in a pan and crackle the cumin seeds.Add in the onion and green chillies,saute until transparent.Add the grated ginger and garlic,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.

• Add the red chilly powder,salt and turmeric powder.Mix it well and cook it covered in a medium flame till the oil separates.

• Add in the cooked chickpeas and freshly ground spice powder to it.Let it cook for 5 minutes. and simmer it for another 2-3 minutes.Slightly mash some of the chickpeas while cooking with the ladle.Add in the chopped coriander leaves and put off the flame.

• Serve it  with naan,phulka or paratha.

• For extra flavor,a tsp of dried kasoori methi can be added along with chopped coriander leaves.
• Couple of tbs of chickpeas can be blended in a blender and add it to the curry to get a thick consistency.
• The amount red chilly powder given is for a medium spicy,it can be altered to personal preference.
• Tea bag is optional while cooking the chickpeas in the pressure cooker.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Posted in: Blogging Marathon,Gravy/Side dish