Chana Masala( chole)

• •1 Cup Kabuli chana (chickpeas ) (soaked overnight)
• •3 pieces Ginger Garlic (Paste)
• •3 Piece Onion (Paste)
• •3 can tomatoes (Chopped)
• •2 tbsp Vegetable oil
• •1 tsp Cumin seeds
• •1 tsp coriander powder
• •0.5 tsp Turmeric powder
• •1 tsp Garam masala
• •0.5 tsp Salt (or to taste)
• •1 tsp Red chilli powder
• •3 Green chilli (Chopped)
• • Fress coriander (Leaves)
• •5 black peppercorns
• •3 Cloves
• •2 Buy leaves

Instructions

1. 1

   Pressure cook the soaked chickpeas for 4 to 5 whistles, or until they are fully soft and cooked. Once done, open the cooker and check that the chickpeas are not undercooked.

2. 2

   If you are cooking the chickpeas in a regular pot instead of a pressure cooker, add a little salt or a pinch of baking soda to help them cook faster.

3. 3

   Blend or grind the onions into a paste.

4. 4

   Heat oil in a pan or kadai over medium flame.

5. 5

   Add bay leaves, whole black peppercorns, cloves, and cumin seeds. Let them cook for a few seconds until aromatic.

6. 6

   Add ginger-garlic paste if available. Then add the onion paste and cook until it turns golden and the water dries up. Continue cooking until the oil starts to separate.

7. 7

   Add chopped tomatoes and chopped green chilies. Cook well until the tomatoes become soft.

8. 8

   Add turmeric powder, red chili powder, coriander powder, and salt. Add 2 tablespoons of water and mix well.

9. 9

   Cook the masala until the oil rises to the top and the mixture becomes rich and well-cooked.

10. 10

    Now add the boiled chickpeas and mix them well with the masala.

11. 11

    Add 2 to 3 cups of water depending on how thick or thin you want the gravy. For a thicker Punjabi-style chana masala, use less water.

12. 12

    Cook on low flame for 5 to 10 minutes. Let it come to a few boils until the gravy thickens nicely.

13. 13

    Turn the flame low, add a spoon of ghee on top, and garnish with fresh coriander leaves.

Chef's Tips

• 💡Soaking chickpeas overnight helps them cook faster and become soft.
• 💡Adding a spoon of ghee at the end makes the dish richer and more flavorful.
• 💡For thicker gravy, use less water and simmer longer.
• 💡Chana Masala tastes even better when served hot and fresh.
• 💡Chana Masala tastes best when served with: Bhatura Poori Steamed rice Roti Paratha