Skip to main content

Punjabi Chole Masala


For the final day of gourmet gravies in Blogging Marathon#65 is a simple and aromatic, chole masala.
I have already shared a version of channa/chole masala with no onion and garlic here.
This version is slightly different and used freshly ground spice powder.
Also I boiled the chickpeas/channa with tea bag to get a nice dark colored gravy.Off to the recipe.....



                                                             
                                                            
                                                                         Punjabi Chole Masala

                                                                  
   Basic Information

   Preparation time 10 minutes
   Soaking time 6-8 hours
   Cooking time 30-35 minutes
   Serves 4(generously)


  Ingredients




  
Ingredient
Quantity
Chickpeas/channa/vellai kondakadalai
3/4 cup
Onion( finely chopped)
2 medium size
Ginger&garlic(grated)
2 tsp
Tomato (finely chopped)
2-3 (medium size)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
1/2 tsp
Cumin seeds/jeeragam
1/4 tsp
Salt
1.5 tsp
Coriander leaves(finely chopped)
1 tbs
Oil
3-4 tbs

 To roast and grind
Ingredient
Quantity
Red chilly/varamilagai 
2 (broken)
Coriander seeds/dhaniya
1.5 tbs
Cumin seeds/jeeragam
1 tsp
Cloves /lavangam
2
Cinnamon/pattai
1inch 
Black cardamom
1
Aamchur powder
1 tsp
  
   Method 
  • Soak the chickpeas/channa overnight or minimum of 6-8 hours.Drain the water completely and pressure cook for 4-5 whistles with a cup of water along with a tea bag and a pinch of salt.
  • Meanwhile heat a pan and dry roast the ingredients given except aamchur powder.Once all the ingredients turned golden,add in the aamchur powder and put off the flame.After cooling grind it to a fine powder.Also puree the tomato and keep it aside.
  •  Heat the oil in a pan and crackle the cumin seeds.Add in the onion and green chillies,saute until transparent.Add the grated ginger and garlic,fry it for couple of minutes.Now add the tomato puree and cook it for 2-3 minutes.
  • Add the red chilly powder,salt and turmeric powder.Mix it well and cook it covered in a medium flame till the oil separates.
  • Add in the cooked chickpeas and freshly ground spice powder to it.Let it cook for 5 minutes. and simmer it for another 2-3 minutes.Slightly mash some of the chickpeas while cooking with the ladle.Add in the chopped coriander leaves and put off the flame.
  • Serve it  with naan,phulka or paratha.




  • For extra flavor,a tsp of dried kasoori methi can be added along with chopped coriander leaves.
  • Couple of tbs of chickpeas can be blended in a blender and add it to the curry to get a thick consistency.
  • The amount red chilly powder given is for a medium spicy,it can be altered to personal preference.
  • Tea bag is optional while cooking the chickpeas in the pressure cooker.



Enjoy...........




Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
Post a Comment
Read more