Amritsari chole recipe| Chana Masala | Authentic Punjabi Chole | Delhi Street Food

Amritsari chole recipe |Chana Masala | Authentic Punjabi Chole | Delhi Street Food

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Puniabi Chole Masala / Chana Masala is a
spicy curry from chickpeas , cooked North
Indian style . It's easy , super tasty and one of
the most famous staple Indian curry . Tastes
amazingly delicious with bhatura, poori, naan
roti etc. Hot hot poori chole. yum !! Match
made in heaven .. family favorite - any day

INGREDIENTS.........

To Cook Channa

1cup Dry Chickpeas
1/4 tsp Cooking Soda
2-3 Cloves / laoung
2 Cardamom / Elaichi
1 inch Cinnamon / Dalchini

To temper

1 tbsp Oil
pinch oh Asafoetida / Hing
tsp of Cumin Seeds / Jeera
1 Bayleaf / Tejpatta
1-2 nos Green Chilli
1 medium size Onion
1 tbsp Ginger Garlic Paste
2 medium size Tomato

Dry Masala powders

1/4 tsp Turmeric / Haldi
1/2 tsp Red Chilli Powder
1 tsp Chole Masala
1/2 tsp Coriander Powder / Dhania Powder
1/2 tsp Cumin Powder / Jeera Powder
1/2 tsp Aamchoor powder
or
1/2 tsp Anardhana powder
1/2 tsp Garam Masala Powder
1/2 tsp Kasoori Methi Powder

Other ingredients

Salt to taste
Coriander leaves, Chopped
Instructions

1. Soak white channa / kabuli chana over night / 5-6 hours .

2. Later , drain and transfer the soaked chana into pressure cooker .

3. Add water sufficient enough to cover channa, a pinch of cooking soda , few whole spices ( cloves , elaichi , cinnamon and bay leaf )
Add a tea bag , it gives nice deep color to the chana masala. Instead of tea bag , can add a piece of dried amla. Pressure cook for 3-4 whistles on medium flame. The chana should be well cooked , yet should hold shape. When pressed it should be soft.

4. In a kadai , take oil + butter. When it's hot , add hing , jeera , bay leaf and slit green chillies. Saute for a min.

5. Add Onion coarse paste / Finely chopped , ginger garlic paste , saute till raw smell goes .

6. Once raw smell from onion has gone , add pureed Tomatoes , salt and saute nicely till tomatoes are nicely cooked and color changes.

7. When onion tomato base is well cooked , starts leaving oil , add all the dry masala one by one. Saute for a minute.

8. Combine all the masala's well and saute them for 1-2 mins . This is how a well sauteed onion tomato base looks like.

9 Now , remove tea bag and add all the cooked choles. Combine everything well.

10. Add some more water , salt if required and simmer for 5-6 mins. Let channa take in all the flavors.Mash few channas , using a ladle. This gives nice texture to the gravy.

11. Once nicely boiled , add chopped coriander leaves.
Enjoy hot Punjabi chole with hot bhatoore ,Poori chole , what a classic combo.

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