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Chana Masala (Punjabi Chole)

2 servings

Cooked Chickpeas

  • 120 mldried chickpeas (kabuli chana)
  • 235 mlwater, for cooking
  • ½black tea bag
  • ½ podblack cardamom pod
  • 2 podsgreen cardamom pods
  • ½cinnamon stick (2.5 cm piece)
  • 1whole cloves
  • ¼ leafsmall bay leaf, fresh
  • 710 to 945 mlwater, for soaking

Chole Masala Powder

  • ½ to 1dried Kashmiri red chilies, seeded
  • 7.5 mlcoriander seeds
  • 2.5 mlfennel seeds
  • 2.5 mlcumin seeds
  • ½ podblack cardamom pod
  • 2 podsgreen cardamom pods
  • ¼ leafsmall bay leaf, fresh
  • 2whole cloves
  • ½cinnamon stick (2.5 cm piece)
  • 2 to 4black peppercorns
  • ½mace blade
  • 0.3 mlfreshly grated nutmeg
  • 2.5 to 3.5 mlamchur (dried mango powder)

Chole Gravy

  • 15 mlneutral oil
  • ½cinnamon stick (2.5 cm piece)
  • 1whole cloves
  • 1 podgreen cardamom pods
  • ¼ leafsmall bay leaf
  • 175 mlonions (2 medium), finely chopped
  • ½green chili, slit
  • 5.5 to 7.5 mlginger garlic paste
  • 120 mltomatoes (3 medium), finely chopped or pureed
  • 1 to 2 mlKashmiri chili powder
  • 0.3 mlground turmeric
  • 2 to 2.5 mlsalt
  • 120 mlwater
  • 2.5 mlkasuri methi, crushed
  • extra amchur, only if needed, to taste

Tadka and Garnish

  • 7.5 mlghee
  • 1 to 2green chilies, slightly slit
  • ½fresh ginger (1 cm piece), cut into thin matchsticks
  • 0.6 mlasafoetida (hing)
  • 15 mlcoriander leaves, finely chopped
  1. Cooked Chickpeas Rinse 120 ml dried chickpeas (kabuli chana) well at least three times. Cover with 710 to 945 ml water, for soaking and soak overnight, at least 8 h. Drain and rinse.
  2. Put the chickpeas in a pressure cooker with 235 ml water, for cooking, ½ black tea bags, ½ pod black cardamom pod, 2 pods green cardamom pods, ½ cinnamon stick (2.5 cm piece), 1 whole clove and ¼ leaf small bay leaf, fresh. Cook over medium heat for five or six whistles, or 16 min at high pressure in an Instant Pot.
  3. When the pressure has dropped, open the lid and discard the tea bag, cinnamon and bay leaf. Keep the cooking liquid.
  4. Chole Masala Powder While the chickpeas cook, put ½ to 1 dried Kashmiri red chilies, seeded, 7.5 ml coriander seeds, 2.5 ml fennel seeds, 2.5 ml cumin seeds, ½ pod black cardamom pod, 2 pods green cardamom pods, ¼ leaf small bay leaf, fresh, 2 whole cloves, ½ cinnamon stick (2.5 cm piece), 2 to 4 black peppercorns and ½ mace blades in a dry pan. Roast over low heat, stirring constantly. 3 min to 5 min
  5. Turn off the heat, stir in 0.3 ml freshly grated nutmeg and let everything cool. Grind with 2.5 to 3.5 ml amchur (dried mango powder) to a fine powder. 5 min
  6. Chole Gravy Heat 15 ml neutral oil in a heavy pan and add ½ cinnamon stick (2.5 cm piece), 1 whole clove, 1 pod green cardamom pods and ¼ leaf small bay leaf. 30 s
  7. Add 175 ml onions (2 medium) and ½ green chilis and fry over medium heat until golden. 8 min to 12 min
  8. Stir in 5.5 to 7.5 ml ginger garlic paste and fry for about a minute. 1 min
  9. Add 120 ml tomatoes (3 medium) and cook over medium-high heat until they break down and lose their moisture. Lower the heat and stir in 1 to 2 ml Kashmiri chili powder, 0.3 ml ground turmeric and 2 to 2.5 ml salt. 5 min to 8 min
  10. Add all of the chole masala powder and saute for 3 min to 4 min.
  11. Add the cooked chickpeas with their dark cooking liquid and 120 ml water, adding a little more water if needed for a gravy. Bring to a rolling boil over high heat, then cover and simmer on low heat. 18 min to 20 min
  12. Stir in 2.5 ml kasuri methi. Taste and add more salt, extra amchur, only if needed if you want more tang, or garam masala.
  13. Tadka and Garnish Heat 7.5 ml ghee in a small pan and fry 1 to 2 green chilies until blistered, using a splatter screen. Add ½ fresh ginger (1 cm piece), turn off the heat and stir in 0.6 ml asafoetida (hing). 1 min to 2 min
  14. Pour the sizzling tadka over the chole and scatter with 15 ml coriander leaves. Serve with bhatura, puri, naan or basmati rice.
  • Safety: green chilies and fresh ginger (1 cm piece) and coriander leaves in oil can grow botulism at room temperature. Keep it in the fridge and use within 4 days. (USDA FSIS)
  • Safety: Asafoetida is usually cut with wheat flour; use a certified gluten-free hing if you need the dish gluten free. (The author)