Chole Masala recipe – Punjabi Chole Masala – Restaurant Style Chole Masala – Kabuli Chana Masala


Namaskar
Welcome to nishamadhulika.com Today we are making Chole recipe using kabuli chana. It takes very less time and efforts to make this recipe. Chole are served with many dishes like Chole bhature, Chole kulche, Chole poori and Chole rice. Everyone relish eating these chickpea curry. Let’s start with the procedure of making Chole recipe. We have 1 cup kabuli chana for making this recipe. Wash them thoroughly and soak for 8 to 10 hours in water or soak them overnight. Drain out the excess water and wash them again with water. So here we have soaked chanas, add them to the pressure cooker to boil. Add 1.5 cups of water to the pressure cooker. The level of water should be more than chanas. Also add 1 tsp salt to it, followed by less than ½ tsp baking soda. Baking soda helps cook the chanas quickly and also it enhances the flavor. Place 2 tea bag along with the chanas while simmering them. This gives good color and taste to the chanas as well. Also add 1 potato along with the chanas in pressure cooker. Peel the washed potato and place it as it is in the pressure cooker. Close with lid and pressure cook the chanas until it whistles once. Meanwhile let us chop the tomatoes to make paste and also chop coriander leaves, green chilies and ginger. After 1 whistle, reduce the flame and let the chanas simmer for 6 to 7 more minutes. We have cooked the chanas for 7 minutes on low flame and they are now ready. Meanwhile let us prepare the masala for chanas. Turn on the flame and heat 2 to 3 tbsp oil in a wok. You can also use ghee for making the chole. When the oil is right hot, add 1 tsp coarsely ground cumin seeds, 1 tsp dry pomegranate seeds, 1 tsp dry fenugreek leaves. Keep the flame low else the spices can burn. Then add ½ tsp ginger paste, ½ tsp green chilly paste and sauté the masala for a while. To it then add 1 tsp coriander powder, 2 green chilies (slit vertically). These chilies are best for those who love eating spicy food as these can be consumed as whole. Also add ½ inch thinly sliced ginger, followed by tomato paste. We used 4 (300 grams) tomatoes to make the paste. Now sauté the masala until oil starts leaving its edges. We used tomatoes, dry pomegranate seeds. So, this will give tangy taste to the chole. Add ¼ tsp red chilly powder to the masala. If you relish eating spicy food then adjust the quantity of red chilly powder accordingly. Only red chilly will not give this curry spicy taste but also add ginger, green chilly and garam masala as well. If you are using readymade chole masala then avoid adding dry pomegranate seeds and garam masala separately as these spices are already available in such masala. The recipe for chole masala can be viewed on my website and channel to make it easily at your home. Oil has started leaving the sides of the masala, add ½ tsp salt to it. As steam has escaped from the pressure cooker, check the chanas now. To check, press a chana like this. The chanas as have turned soft. Now remove the tea bags from the pressure cooker. Instead of tea bags, tie up 1 to 1.5 tsp tealeaves in a muslin cloth and place them in the pressure cooker. You can also add dried amlas tied up in a cloth to the pressure cooker instead of using tea bags. This also gives chanas a good color. Masala is now done and ready. You can smell the aroma from the masala. Now let us mix the boiled chanas to it. Take out the boiled potato from the pressure cooker and then chop it. Mix the chanas and ¼ tsp garam masala, followed by some green coriander. Mix everything really well. If you wish to make the curry little thin in consistency then add some water to it or add no water if you want the consistency thick and dense. Dice the potato into 7 to 8 chunks and add them to the chanas. You can also add paneer chunks to the chanas. Take 100 grams paneer and chop them in small chunks. Roast these chunks a little and add them to the chole to enhance the flavor. Cover and let the chole simmer for 3 to 4 minutes on low flame. 4 minutes are done and chole are now ready. A good aroma can be smelled. Turn off the flame and transfer them to a serving bowl. Lip smacking and mouth drooling chole are ready to serve. Garnish with some coriander sprigs. Serve these tempting chole with poori, bhatura, naan, chapatti, or rice. They taste delicious with any of these Indian breads. Try making this recipe at your home and share your experiences with nishamadhulika.com See you soon with another delightful recipe. Do subscribe to my YouTube channel as well.

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