(Punjabi Chole Masala)Chana Masala____ curry prepared from white chickpeas (kabuli chana), tomatoes, onion and other spices and best enjoyed with bhatura as evening snack or dinner. Learn how to make this delicious curry at your home with this easy step by step recipe. Preparation Time: 8 hoursCooking Time: 40 minutesServes: 2 servings Ingredients: 1/2 cup White Chick Peas (garbanzo beans/kabuli chana) 2 Red Ripe Tomatoes 1 large Onion, finely chopped 1½ teaspoons Ginger-Garlic Paste 1 Green Chilli, finely chopped 1 tablespoon chopped Coriander Leaves 1 teaspoon Tea Leaves or (1-2 teabags) 1/2 teaspoon Red Chilli Powder 1/4 teaspoon Turmeric Powder 3 tablespoons Cooking Oil 1 teaspoon Sugar (optional) Salt For Dry Masala 1 small piece of Bay Leaf 1 tablespoon Coriander Seeds 1 teaspoon Cumin Seeds 4-5 Black Peppercorns 1/2 Dry Red Chilli 2 Cloves (lavang) 1 small piece of Cinnamon Directions: Soak white chickpeas in water overnight or for around 8-10 hours. Tie 1 teaspoon tea leaves in a plain muslin cloth (Tied tea leaves used for enhancing the color and flavor of chana. You can also use tea bags in place of tea leaves). Pressure cook soaked white chickpeas with salt, water and a tied tea leaves pouch on low flame. If pressure cooker is not available, then you can use pan to boil chickpeas but it would take more time to cook. Remove a pouch of tied tea leaves, drain chickpeas. Do not discard drained water, keep it for further use. Dry roast bay leaf, coriander seeds, cumin seeds, black peppercorns, dry red chilli, cloves and cinnamon over low flame for 1 minute. Grind them in a grinder to make a smooth dry punjabi masala powder. Mash 2 tablespoons boiled chickpeas into paste. Puree two tomatoes and keep aside. Heat cooking oil in a kadai or pan, add onion and sauté until it turns light brown or for approx. 1-2 minutes. Add ginger-garlic paste and chopped green chilli. Mix well and sauté for 30 seconds. Stir continuously to prevent garlic from burning. Add tomato puree and salt (only for tomato puree because we have already added salt while boiling white chickpeas). Cook on medium flame until oil starts to separate, around 4-5 minutes. Add turmeric powder, red chilli powder, dry masala powder (prepared in step-5) and sugar. Mix well and sauté for 1 minute. Add boiled chickpeas, prepared chickpea paste and 1 cup water of boiled chickpeas, mix well. Cook for 4-5 minutes on medium flame or until gravy becomes thick. Turn off flame and transfer white chana masala to a serving bowl. Garnish with chopped coriander leaves. Serve it hot with bhatura or steamed rice. Tips and Variations: If you want more gravy, then add more water. Add finely chopped onion or blanched onion paste instead of crushed one for variation. If you do not have enough time to soak chickpeas, then soak them in hot water for 3-4 hours. Taste: Spicy Serving Ideas: Serve spicy Punjabi chole masala with bhatura or plain paratha and onion tomato salad. You can also serve it with steamed rice.
Posted on: Tue, 15 Jul 2014 09:07:55 +0000
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