Punjabi Chole Masala always has its own flavor and taste that has a slight variation from the traditional chole masala. We should always be more generous in adding butter/ghee and also the seasoning for this is the highlight in this recipe. This will go very well with Bhatura. I love to watch Harpal Singh videos in youtube. He explains the instructions very clearly and interstingly and the way he toss the dish in the wok with his experience always inspires me. I believe his version of Punjabi Chole Masala should be the traditional way so i followed the same here and the final outcome was splendid!!!
Please click here for the recipe of Bhatura
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| Punjabi Chole Masala |
| Preparation Time | 15 mins |
| Cooking Time | 40 mins |
| Servings | 3-4 |
Ingredients:
| Chick Peas | 1 Cup |
| Onion | 2 |
| Tomatoes | 6 |
| Green Chillies | 2 |
| Red chilli Powder | 1 teaspoon |
| Cumin Seeds | 1 teaspoon |
| Cinnamon Sticks | 2 |
| Cardamom | 3 |
| Cloves | 6 |
| Ginger garlic paste | 1 tablespoon |
| Oil | 1 tablespoon |
| Chole Masala | 1 teaspoon |
| Pepper Powder | ½ teaspoon |
For Seasoning:
| Ghee | 2 tablespoon |
| Ajwain / Carom Seeds /Omam | 1 teaspoon |
| Ginger | 1 inch piece |
| Green Chillies | 4 |
Method:
- Soak the chole / Chick peas in water overnight or for atleast 12 hours. In the morning, drain the water and add ½ cup of water and 3 tea bags and pressure cook it till it is soft. Allow 2-3 whistles. When you take the chole and press, it should smash.
- Filter the excess water in the cooked chole in a bowl. Do not throw the boiled water as we can resuse it later for the gravy.
- Peel the onion skin and chop the onions to medium sized cubes
- Take the cubed onions along with green chillies in a mixer
- Grind the onions and green chillies to a nice paste
- Take the tomatoes and grind it to a puree in a mixer and keep the tomato puree aside
- Take a pan and add cumin seeds. Dry roast the cumin seeds and add it to the mixer
- Grind the roasted cumin seeds to a nice powder
- Heat oil in a pan and add cinnamon sticks and fry for 10 seconds
- Add cardamom and cloves and fry for another 10 seconds
- Now, add the onion paste and fry the onion paste for another 5 minutes
- To this add ginger-garlic paste and mix well. All the masala ingredients have to fry individually for sometime till the raw smell goes off
- Add the tomato puree to the onion paste in the pan and mix well and keep in medium flame for 6 minutes till the raw smell of the tomatoes goes off
- Add red chilli powder, chole masala, pepper powder and salt and mix well
- Add cooked chole to the masala and mix well. Add the filtered cooked chole water to make it to a gravy consistency
- Keep the masala in very low flame for another 10 minutes and remove from flame
- Slit the green chillies and ginger to thin slices
- Heat ghee in another pan and add omam/carom seeds and fry for 10 seconds. Add slited green chillies and ginger slices to the ghee and fry them and then add these seasoned ingredients to the chole masala
- The yummy, chat-patta Punjabi Chole Masala is ready to serve with Batura or Poori or Chapati
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| Punjabi Chole Masala |
