Punjabi chole|chana masala|how to make punjabi chole recipe
Servings 4 -5
Instructions
- Soak chana overnight or for 8-9 hours.
- Wash the chickpeas thoroughly in water and boil the chana with some salt in a pressure cooker.
- Once boiled keep it aside.(do not throw the water as you can add it to the gravy).
- Dry roast all the whole spices in the pan on a low heat stirring in between.
- Roast the spices till they get extra brown ensuring it doesn't get burnt.
- Keep it aside and let it cool down.
- Once it gets cool down grind them finely in a dry grinder.
- Heat oil in a pan add chopped onion, turmeric powder and salt.
- Fry onion until golden brown.
- Add ginger-garlic paste and saute till the raw smell goes.
- Add tomatoes and cook till they gets mushy.
- Now add the powdered grounded masala, red chili powder, garam masala powder and amchur powder .
- Fry masala till the oil starts to leave the sides of the masala.
- Add the cooked chana and water as per required and stir well.
- Add green chilli and coriander leaves.
- Simmer on a medium flame till you get the desired consistency you want.
- Serve with jeera rice, plain rice, roti, puri or paratha.