>> Thursday, December 8, 2011 – authentic chole masala, black chickpeas, channa bature, Channa Masala, chole masala, famous punjabi cuisine, garbanzo beans, garbanzo curry, Punjabi Chole, Side dish for rotis, Vegetable Dry Curries
Channa Masala or Chole Masala is a popular vegetable dish in Pakistani cuisine & Indian cuisine. In India, it is often eaten with a type of fried bread and is known as Chole bhature (puffed poori). There are so many ways of making this and people add and eliminate spices according to their taste and preferences. But the main ingredient is chole/channa Masala which gives wonderful taste to the end product. This is my way of doing Chole or Channa Masala; I do this very often and can be had with any of your favorite breads. Here is the way I make...
Punjabi Chole/Channa Masala/Chickpea or Garbanzo bean Curry
Raw Chole/Chickpea/Garbanzo - 2 cup
Onion - 2 (make it to coarse paste)
Tomato - medium sized 5 (make puree of 4 tomato and 1 tomato chopped as big chunks)
Channa Masala - 2 tbsp (increase this if you want more)
Chilli powder - 2 tsp (Add more if you need spicy)
Anardhana powder - 1 tsp
Whole cumin - 1/2 tbsp
Whole spices (Cinnamon, Cardamom, Cloves) - 1 inch piece, 4 pods and 5 cloves.
Cumin seeds - 1 1/2 tsp (Roast and powder)
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Green chilies - 3 very finely chopped
Ghee - 1 tbsp
Oil - 3 to 4 tbsp
How to cook Chickpeas?
1. Soak the chickpeas overnight.
2. Take a big vessel/pot, choose that fits in your pressure cooker.
3. Add the washed and soaked chickpeas; add 5 cups of fresh water.
4. Add little salt, 2 tea bags, and in a small muslin cloth crush small cinnamon, 2 cloves, 2 cardamoms tie it and add it to the chickpeas.
5. Close and pressure cook for 3 whistles (depends on your cooker).
6. When pressure is released, discard the tea bags and whole spices knot drain and keep it aside. Don't throw the water; we will be using it to the gravy.
What should you do if you don't have pressure cooker?
1. Follow the first 4 step above and let it cook stove top.
1. Heat oil and ghee in the heavy bottom vessel.
2. Add the whole spices followed by whole cumin seeds.
3. After it splutters, add chopped green chilies.
4. Add the Ginger +Garlic paste cook for some time until raw aroma disappears.
5. Now its time to add onion paste till light brown color.
6. Add tomato puree; let it cook for some time until oil separates.
7. Add redchilli powder, chole/channa Masala , roasted cumin powder, Anardhana powder and now add the chopped tomato(this is because we love to eat chunky tomato here and there, this is absolutely optional if you don't like make this to puree as well and add when all tomato puree is added).
8. Now add cooked chick peas and water that is drained from the chickpeas when cooked.
9. Add salt and let it simmer for at least 20 to 25 minutes.
10. Finally garnish with chopped coriander leaves.
1. Don't over cook the chickpeas. It should be soft but should hold its shape.
2. The consistency depends on the way you like, some like thick; some love it to be semi gravy, so add the water according to your preferences.
3. This tastes so good the next day too.
4. You can use brown or green channa for another variation.