Chole recipe (Punjabi Chana Masala)

Chole Recipe (Punjabi Chana Masala)

Chole recipe (Punjabi Chana Masala)

Chole recipe (Chana Masala)- This is a popular and famous Punjab dish. It is served with bhature or puri. Boiled kabuli chana is made by mixing onion tomato gravy.

White gram means Kabuli chana in my house. Only one condition should be sharp. You know right, everyone in my house likes spicy food. I definitely make this once a week.

Punjabi Chole is also known as Chana Masala. Today's recipe is very easy to make, I have cooked it in a cooker.

You will get to see a variety of chickpea recipes on this blog.
  1. Chole Bhature - Boiled chickpeas are cooked in onion-tomato gravy. And serve with Bhatura.
  2. Jain Punjabi chole - Onion - Garlic is not used.
  3. Palak chole - Boiled gram is cooked in spinach green gravy.
  4. Aloo chole - Boiled chickpeas and potatoes are cooked in Punjabi gravy.
  5. Amritsari chole - Boil white gram with onions, tomatoes, and spices for a long time on a low flame.
  6. Chana Paneer - White gram and paneer chunks are cooked in creamy Punjabi gravy.
  7. Pindi Chole - This is a dry vegetable from Rawalpindi.

Main Ingredients for Chole recipe:

-Chole (white or Kabuli gram): Chana has to be soaked in water for the whole night or at least 8 hours. So did you forget to soak in advance? No worries I have an easy way to soak quickly. Which I have written in the notes below. You should not forget to read

-By soaking the gram overnight, it cooks quickly. And for this reason, he stays in contact with hot water for a short time. That is why its nutrients remain intact. That's why I use the soaking method immediately.

-Onion-Tomato: Grind these two in a mixer with ginger, garlic and make a paste and will use them to make gravy.

-Freshly ground spices: In this chana masala recipe, freshly ground spices are added. The taste of fresh spices is something else that does not come from the spices purchased from outside. If you are in a hurry, you can add spicy spices powder prepared outside the spring.

-Anardana and Amchoor Powder: To give a slightly sour taste to Punjabi Chole, mango powder and anardana powder are used. It will make the dish taste like a restaurant. You can also add lemon juice in its place.

Method of making Chole | How to make Chole Masala?

1) Wash the chickpeas thoroughly in cold water.

2) Soak it in water overnight or 8 hours. They will become very large in size. Remove soaked water

3) First of all, we will make a spice powder. Take all the remaining spices (bay leaves, large cardamom, cloves, whole black pepper, cinnamon) in a small pan.

4) While stirring continuously on slow gas, you will start smelling good smells of roasted spices, then turn off the gas.

5) Remove roasted spices on a separate plate so that they cool quickly.

6) When cold, grind it finely in a mixer like powder.

7) Now we will make an onion-tomato paste. Add chopped onion, tomato, ginger, garlic and green chilies to the mixer.

8) Make a fine paste by grinding it.

9) Now heat oil in a cooker on medium gas. Add cumin seeds to the hot oil and fry for a while

10) Add prepared onion-tomato paste in it. Add salt together and mix.

11) Now let it cook. If you are splashing more, cover the cooker a little.

12) Fry it till it becomes thick.

13) Add red chili powder, coriander powder, turmeric powder, pomegranate powder and freshly ground spices.

14) Fry for 1 minute while stirring with the help of the skin. A little oil will be left on the side

15) Now add soaked gram.

16) Mix well.

17) Put 2 ¼ cups of water in it and close the cooker. Cook it on medium gas for 20-25 minutes, then turn off the gas.

18) Open the cooker after it has evaporated.

19) Mix with a spoon. Chana is cooked or not, it should be checked, if it is a little raw, then cook till 1 - 2 city comes. Taste the gravy as well, add salt, chili if needed.

20) Now mix mango powder.

21) Finally, add finely chopped coriander leaves.

22) Mix well.

Remove the chickpeas or chana masala in a serving bowl and serve.

How to serve?: Chole is served with bhatura or puri. It is also served with paratha or roti. Serve pickles, onion sticks (with long sliced onions, lemon juice) and chas to make a complete meal.

Notes:
  • Sometimes if you forget to soak the chickpeas, then what to do if you want to cook it? An easy way is to keep the gram and water in a pan on medium gas and let it boil. After that, boil it for another 5 minutes, turn off the gas. Cover the pan and keep it for 1 hour. Remove water after 1 hour. Soaked chickpeas are ready (in 1 hour instead of 4 hours). Isn't it good?
  • Grinding raw onion in the mixer makes the paste bitter at times. If this is not the case, then take care - remove the stalks of both sides of the onion properly. If a little bit too dull, gravy can become bitter.

Chole recipe

Measuring cup (1 cup = 240 ml)
  🍣 Servings  4 For members

                   Prep Time                                       Cook time                                Total time
             8 hours 15 minutes                                   9 hours                                   45 minutes

Ingredients For Chole recipe

To roast the powder -
  • 2.67 bay leaf
  • 2.67 Large Cardamom
  • 5.33-6.67 Cloves
  • 0.33-inch cinnamon stick
  • 0.67 tsp Whole Black Pepper
To make a paste by grinding -
  • 1.33 medium or 1.33 cups onion, roughly chopped
  • 2.67 small or 1.33 cups tomatoes, roughly chopped
  • 1.33 Green Chillies
  • 0.67-inch piece ginger chopped
  • 2.67 cloves Garlic chopped
To make Chana Masala -
  • 1.33 cups chickpeas (white gram or chickpea gram)
  • 2.67-4 tablespoon oil
  • 0.67 tsp cumin seeds
  • Salt to taste
  • 2.67 tsp red chili powder
  • 1.33 tsp coriander powder
  • 0.33 tsp turmeric powder
  • 0.67 tsp pomegranate powder
  • 3 cups of water
  • 0.67 tsp mango powder
  • 2.67 tbsp coriander finely chopped

Instructions for Chole recipe

Preparations:
  1. Wash the chickpeas thoroughly in cold water.
  2. Soak it overnight or 8 hours in water. They will become very large in size.
  3. Remove the soaked water.
Make fresh masala powder:
  1. Take all the remaining spices (bay leaves, large cardamom, cloves, whole black pepper, cinnamon) in a small pan.
  2. While stirring continuously on slow gas, the aroma of roasted, spices will start coming, then turn off the gas.
  3. Take out the roasted spices in a separate plate so that they cool quickly.
  4. Once cool, grind it finely in a mixer.
Make Onion Tomato Paste:
  1. Add chopped onion, tomato, ginger, garlic and green chilies to the mixer.
  2. Finely grind it into a paste
Method of preparation for Chole Masala:
  1. Now heat oil in a cooker on medium gas.
  2. Add cumin seeds to the hot oil and fry for a while
  3. Add the prepared onion-tomato paste. Add salt together and mix.
  4. Now let it cook. If you are splashing more, cover the cooker a little.
  5. Fry it till it becomes thick.
  6. Add red chili powder, coriander powder, turmeric powder, pomegranate powder and freshly ground spices.
  7. Stir and roast for 1 minute. A little oil will be left on the side
  8. Now add soaked gram. Mix well.
  9. Put 2 ¼ cups of water in it, and close the cooker.
  10. Cook it on medium gas for 20-25 minutes, then turn off the gas.
  11. Open the air after it has gone out of the cooker.
  12. Mix with a spoon. Chana is cooked or not, it should be checked, if it is a little raw, then cook till 1 - 2 city comes. Taste the gravy as well, add salt, chili if needed according to taste.
  13. Now mix mango powder.
  14. Finally, add finely chopped coriander leaves. Mix well.
Notes
* This nutrition information is an approximate estimate of a member's share.

Nutrition

Serving: 359g | Calories: 365kcal | Carbohydrates: 49.3g | Protein: 14.4g | Fat: 13.7g | Saturated Fat: 1.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 433mg | Potassium: 860mg | Fiber: 49.3g | Sugar: 10.5g | Vitamin A: 1100IU | Vitamin C: 21.5mg | Calcium: 110mg | Iron: 5.2mg
* Nutrition information is a rough estimate for 1 serving
Course: Main Course Cuisine: Punjabi, Indian
Calories: 365kcal

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