This is undoubtedly the “Rockstar” Punjabi dish!!!! Though there are many varieties, you will love my personalized recipe for sure:-)
- Kabuli chana/ chickpeas -2 cup [ 2 cup cooked chana]
- Pinch of baking soda
- Tea bag – 1 or 1 tsp tea powder(optional, to get dark chole)
- Oil – 2 tbsp
- Cinnamon – 1 small
- Cloves- 4
- Bay leaf-1
- Dried Red Chilis – 2
- Cardamom- 1
- Jeera, cumin seed – 1 tsp
- Mustard seeds – 1 tsp
- Ginger garlic paste – 2 tsp
- Onions finely chopped -3/4 cup or 2 medium sized
- Tomatoes – 3 or 1 cup chopped
- Salt as needed
- Turmeric a pinch optional
- Everest Chole masala – 2 tbsp
- Red chili powder – 1/2 or 1 tsp
- Kashmiri reb chili powder -1 tsp for colour
- Green chili chopped – 2
- Sugar – 1/2 tsp
- Soak white channa overnight (min 6 hours)
- Cook it with 4-5 cups of water, tea bag, 2 cloves, 1 cardamom, baking soda a little salt in the pressure cooker for about 4 to 5 whistles. Ensure not to remove the lid until all the steam goes away automatically.
- In a large pan, heat the 2 tsp of oil and add the jeera, mustard seeds and wait until it sizzles
- Then add add cinnamon, remaining cloves, cardamom, bay leaf and dry red chili. When they begin to crackle, add chopped onions and saute them until the onions lose the raw smell and become lightly golden
- Add ginger garlic paste sauce and cook for 1 min
- Then add chopped tomatoes, Cook until the mixture turns mashy and soft.
- Add green chilis
- Add the masala powder, red chili powder,salt and turmeric (ensure not to put too much salt now. we have already added some while boiling channa)
- Stir and fry again for 2 minutes till the masala flavours come out.
- Then add cooked chana along with the water and mix in well
- Mix everything well and simmer for about 5 minutes until the chickpeas get the flavour of masala.
- When the gravy thickens, Switch off and add coriander leaves.
- Serve with Bhatura, chapati, jeera rice
Tip: Combination of Tea bag & Soda will ensure that peas get completely moisturized from inside as well.