Saturday, January 19, 2013

Punjabi Chole ( Made in an authentic way with homemade masala!!)

Punjabi Chole is a spicy and tangy dark curry which is rich on proteins and high on fibre .It can be had with crispy Baturas/Roti ....But I had it Wheat Naans.Both went on deliciously well!!Punjabi Chole is a famous north Indian Punjabi dish...I usually make  chole with the readymade chana masala that are sold by the famous brands...Suddenly remembered my childhood punjabi friend whose mom used to serve us delicious baturas with Punjabi Chole...So I wanted to try making those authentic chole that are made using homemade channa masala powders!!
Immediately I googled and found the authentic way of preparing the chole.I exactly followed the method explained by Anita and it turned out too well..Thank U Anita for sharing the recipe..

3 Cups of Qabooli Chana/Garbanzo Beans/Kondai Kadalai/White ChickPeas
1/2 Tsp of Cooking soda(I didn't add it..It is optional)
1 Tbsp of grated ginger
2 Cups of chopped onions
1 Cup of chopped tomato
2-3 Tbsp of oil
2 Tsp of red chilli powder
1 no of green chilli
For the Masala
2 Tbsp of Coriander seeds(Dhania)
4-5 Nos of cloves
1" of Cinnamon(Dalchini)
3-4 nos of Black cardamom
2 Tsp of cumin seeds
1 no of bayleaf/tejpatta
1-2 nos of dry red chilli
1 Tsp of Anardana (Seeds of wild Pomegranate),Omit if not available
1 Tsp of Peppercorns

 Soak the chickpeas overnight.In the morning wash the chana with water 2-3 times.
Take the chickpeas in a pressure cooker.Add water(Don't add too much..just add that is enough for the peas to immerse n get cooked) and a tea Bag(This is to impart black colour to the dish).Cooking Soda is added at this stage.I avoided it..If u want u can add it.It makes the peas soft..
Pressure cook for 2-3 whistles so that the chickpeas don't get mushy.
Throw the tea bag
Keep the cooked chickpea aside along with water.

Preparation of masala:

Dry roast all the ingredients listed in the masala part.To impart black colour to the gravy I had roasted it, till it turns little black.Don't burn it too much too!!
Cool off the roasted spices.Instead of big black cardamom, normal cardamom can be used.But will have a little different taste...Anardana seeds add a tangy taste to the dish.Thank u mitoo for sending me the anardana seeds..

Powder the spices into fine powder.
Take a pan,add oil

When the oil is heated add grated ginger.Saute it
Then add chopped onions and saute it nicely

 Add chopped tomatoes and saute it till oil leaves from the mixture.

Add the powdered masala powder,red chilli powder and saute it nicely.
Add a green chilli(slit it vertically)saute it for few minutes.
Then remove the chilli

Then add the above sauted mixture to the cooked channa.Add required amount of salt and cook it till it  becomes semi gravy.I wanted it to be thick and so I boiled it for 5-10 minutes till it turned thick.

Serve it with Hot crispy Baturas/Rotis

Handy Tips:
Don't roast the spices too much.
Tea Bag can be avoided because the roasted spices itself will impartdark brown colour to the dish
Adding cooking soda will make the peas soft.But I didn't add.Still it was soft.


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