Chick Pea Curry Recipe/Punjabi Chhole Masala

Ingredients (Serving for two):

  1. Chana / Chick Pea –  1 cup
  2. Oil – 2 tablespoon
  3. Bay leaf – 1 leave
  4. Cinamon – 1 inch
  5. Cardamom – 2 cloves
  6. Turmeric powder – 1/2 teaspoon
  7. Cumin Powder  – 1/2 teaspoon
  8. Coriander powder – 1/2 teaspoon
  9. garam masla (optional) – 1/2 teaspoon
  10. Green Chilly – 1
  11. Onion  – 1 medium size for paste and 1/4 onion for sauteing
  12. Tomato – 2 small size
  13. Ginger Garlic paste- 1 teaspoon
  14. Kashmiri Red chilly powder (optional) – 1/2 teaspoon
  15. Chhole Masala Powder – 1 teaspoon
  16. Salt to taste
  17. Dry fenugreek leaves i.e Kasuri methi (optional) for garnsihing
  18. Coriander leaves for garnishing – 1 tablespoon

Instructions:

Preparing Chick Peas:
  1. Soak the chick peas in 2 cup of water and leave it overnight.
  2. Pressure cook the soaked chana/ chick peas along with water and salt(as per taste) to 2 whistle on high flame and 2 whistle or 10 min on low flame.
  3. Allow it cool.
Preparing paste for Gravy/curry:
  • Grind finely chopped onions, tomato, green chili, cumin seeds, garlic and ginger into a fine paste. Keep it aside and allow it to cool.
Preparing Gravy/Curry:
  1. Heat 3 tablespoon oil in a pan. Once hot, add bay leaves, cloves, cinnamon and cardamom till the fragrance is absorbed in the oil.
  2. Now add the fine paste and mix it well.
  3. Add dry spices turmeric powder, cumin powder, coriander powder, garam masala (optional) and mix it well. Cook this paste well for 12-15 min or till it leaves oil on the sides and the raw smell goes away.
  4. Drain the water from chick peas. Do not throw away the water as we can utilize it in gravy preparation.
  5. Add the boiled chick peas into the gravy. Mix it well so that the chick peas gets coated with gravy and cook it for 2 min more. Now add the remaining water into it and bring it to a boil on medium-low flame.
  • Add chole masala and water into the gravy.
  • Sprinkle some  fenugreek leaves(kasturi methi) after crushing it little within your palms and garnish it with coriander leaves.

Punjabi chole is ready to serve with roti, paratha or rice.

Please do like , share and comment if you liked this recipe.

Leave a Reply

%d bloggers like this: