Chana Masala (Chole)

Chana masala or Chole is the most popular Punjabi curry now eaten in all over India. Curry is made with basic onion and tomato paste mixed with spicy chole masala and boiled chickpeas, simmered on low heat to enhance the flavor. You can use canned chickpeas or to give that brownish tint to your chole put teabag with chole. Curry is spicy, tangy and can be eaten with Bhature, paratha or rice. Bhatura’s are deep fried bread made with all-purpose flour. They should be soft, fluffy and puffed up real good. I usually serve with paratha or plain roti as I want to keep it healthy. If I want to make this recipe in big batch than would prefer to cook as one pot recipe, where I make the gravy first, add chole and pressure cook. This saves lot of time and taste much better. 

Ingredients:

• 2 cup boiled chickpeas
• 2 medium onions finely chopped
• 2 medium size tomatoes finely chopped
• 2 tablespoon oil
• 1 teaspoon ghee (Clarified butter)
• 2 bay leaves
• 2-3 cloves
• ½ “cinnamon stick
• 2 teaspoon cumin seeds
• Pinch of asafoetida
• 1 tablespoon garlic finely chopped
• 1 teaspoon ginger finely chopped
• 1-2 green chilies finely chopped
• 2 tablespoon chole masala
• 1 teaspoon garam masala
• 1 teaspoon kasoori methi
• 1 tablespoon lemon juice
• Salt to taste
• Coriander, Ginger juliennes, lemon wedge and sliced onions to garnish

Instructions:

• Wash and soak chickpeas overnight or 8-10 hours. Pressure cook for 8-10 whistles.
• Heat oil and ghee in nonstick pan over medium heat. Once hot enough add bay leaves, cinnamon stick, cloves, asafoetida and cumin seeds, allow seeds to crackle.
• Quickly add onions and sauté until oil gets separate. You can add salt to speed up process.
• Add ginger garlic and green chilies, sauté until raw flavors are gone.
• Now add chole masala and sauté for minute. Add tomatoes and cook until oil gets separate.
• Add boiled chickpeas and 1 ½ cup of water. Simmer on medium to low heat for 20 minutes.
• Add kasoori methi, lemon juice and garam masala. Cook for 5 more minutes.
• Add coriander and ginger juliennes to garnish.
• Serve with a wedge of lemon, onion slices and paratha.

Tips:

Consistency of gravy is to your liking. If you have added more water than you can mash few boiled chickpeas to make the gravy thicker.