PUNJABI CHOLE / CHANNA MASALA RECIPE

PUNJABI CHOLE OR CHANNA MASALA

PUNJABI CHOLE OR CHANNA MASALA IS A VERY POPULAR NORTH INDIAN CUISINE. THE MAIN INGREDIENT IS CHICKPEA WHICH IS ALSO KNOWN AS CHANNA. THIS DELICIOUS GRAVY GOES GREAT WITH BHATURA, NAAN, ROTI EVEN WITH PLAIN JEERA RICE. MOSTLY I LIKE TO MAKE THIS RECIPE AT WEEKENDS.

INGREDIENTS

1. CHICKPEA (1.5 CUP)

2. ONION ( 2)

3. TOMATO (2)

4. GINGER GARLIC PASTE

5. CHILLI POWDER

6. TURMERIC POWDER

7. CORIANDER POWDER

8. GARAM MASAL

9. BAY LEAF

10. CINNAMON

11. CARDAMOM

12. CLOVES

13. SALT

14. OIL

DIRECTIONS

1. SOAK THE CHICKPEA OVER NIGHT AND PRESSURE COOKER IT FOR 7 TO 8 WHISTLES.

2. IN A COOKING PAN, TAKE SOME OIL, WHEN IT HEATS ADD BAYLEAF, CINNAMON, CARDAMOM AND CLOVES.

3. GRIND THE ONIONS AND TOMATOES SEPARATELY AND ADD ONION PASTE TO THE PAN. ALSO ADD SOME GINGER GARLIC PASTE WITH IT.

3. WHEN ONION COLOR CHANGES, ADD TOMATO PASTE AND SAUTE IT WELL.

4. ADD ALL MASALAS, SALT AND MIX WELL. WHEN THE CURRY COOKS WELL ADD BOILED CHICKPEA WITH IT.

5. TO MAKE IT AS A GRAVY ADD CHICKPEA STOCK TO THE MASAL AND AJUST SALT.

6. COVER WITH LID AND COOK FOR 6 TO 7 MIN IN SIMMER. NOW TASTY AND SPICY CHOLE MASALA IS READY.

Comments

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