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Saturday, January 2, 2016

Punjabi Chole Masala

Punjabi Chole masala is a Chole gravy dish made with fresh ground Punjabi spices. The spice powder gives the flavoring to the dish.

Preparation Time: 10 minutes 
Soak Time :6 hours 
Cook Time: 20 minutes 
Serves : 3-4 


Dry chick peas : 1 cup ( yields to 2 cups after soaked and cooked)
Onion : 1 chopped 
Tomato: 1 chopped 
Green chilies: 3 slit 
Ginger garlic paste: 1 tbsp 
Red chili powder: 1/2 tsp 
Garam masala: 1/2 tsp 
Turmeric: 1/2 tsp 
Amchur/dry mango powder: 1/4 tsp 
Salt to taste 

To make Punjabi masala:
Cloves : 2
Green cardamom: 2
Cinnamon : 1" stick 
Dry red chili: 2
Bay leaves: 2
Cumin seeds: 1 tsp 
Fennel seeds/ saunf : 1 tsp 
Coriander seeds: 1 tsp 
Black pepper: 5


Soak dry chick peas for 5-6 hours. Wash and pressure cook adding some salt and a tea bag for 10-12 whistles. Save the water.
Dry roast all the ingredients listed under Punjabi masala, cool them off and grind into a fine powder.
Heat oil in a pan and add onions and green chilies, sauté them till onions are brown. Add ginger garlic paste, mix well and fry for 1 minute. Add tomato and cook until they turn mushy. Add all the spices and the Punjabi masala and mix well, fry for 1 minute. Add cooked chick peas with the water they were cooked in and mix well. Cook for 3-4 minutes until the gravy is thick and turn off the stove.

Serve hot with any Indian bread or Rice.

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