Chole Masala or Chana Masala – Chole is a popular north indian curry. Chole goes well with poori, bhatura, roti, naan or rice.

Serves: 4-5
Ingredients
ingredients for the chole
1 and half cup chickpeas (Garbanzo Beans, Kabuli Chana or Chole)
2 medium sized onions chopped
3 medium sized tomatoes chopped
1 tsp ginger paste or coarsely ground ginger
1 tsp chilly powder
1 tsp amchur powder/dry mango powder
1tsp red chilli powder
1 tbsp oil
salt
spices for the punjabi chole masala:
4-5 green cardamoms
1 inch cinnamon
5-6 peppercorns
3 cloves
1 bay leaf
1 and half tsp cumin seeds (jeera)
1 and half tsp coriander seeds (dhania)
1 and half tsp fennel powder (saunf)
1 tsp red chilli powder
Instructions
Wash and soak the chole (chickpeas) in enough water overnight.
Add enough amount of water as the chole increase in size after soaking it.
Boil the soaked chole in water and add a tea bag

In a pan, add 2 tsp oil and roast all the spices mentioned above till brown. Don’t burn them.
Set aside
Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.
Now add the ginger
Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast.
Grind the spices and the ginger, to,ato and onion set aside
Now add the boiled chole with a little quantity of its broth. You can add more broth if you want more gravy.
Add the ground up mix to the pan
Check the salt first as the while boiling the chole we added salt and we are using the same broth.
Simmer for 5-7 minutes.
Finally, add the amchur powder.
Garnish Chole Masala with chopped onions and cilantro leaves.
Serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions and lime. Chole also tastes good with rice or quinoa
Nutrition Information
Serving size: 4-5

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