Forklet Search Explore
Recipe

Cards

Ingredients as an Image

Printed at the current scale: 12 servings · Metric · front and back, more cards if it runs long

Chana Masala (Punjabi Chole)

12 servings · 4 × 6 in
Cooked Chickpeas
710 ml dried chickpeas (kabuli chana)
1.42 l water, for cooking
3 black tea bag
3 pods black cardamom pod
12 pods green cardamom pods
3 cinnamon stick (2.5 cm piece)
6 whole cloves
1 ½ leaves small bay leaf, fresh
710 to 945 ml water, for soaking
Chole Masala Powder
3 to 6 dried Kashmiri red chilies, seeded
44 ml coriander seeds
15 ml fennel seeds
15 ml cumin seeds
3 pods black cardamom pod
12 pods green cardamom pods
1 ½ leaves small bay leaf, fresh
12 whole cloves
3 cinnamon stick (2.5 cm piece)
12 to 24 black peppercorns
3 mace blade
2 ml freshly grated nutmeg
15 to 22 ml amchur (dried mango powder)
Chole Gravy
89 ml neutral oil
3 cinnamon stick (2.5 cm piece)
6 whole cloves
6 pods green cardamom pods
1 ½ leaves small bay leaf
1.06 l onions (2 medium), finely chopped
3 green chili, slit
33 to 44 ml ginger garlic paste
710 ml tomatoes (3 medium), finely chopped or pureed
7.5 to 11 ml Kashmiri chili powder
2 ml ground turmeric
11 to 15 ml salt
710 ml water
15 ml kasuri methi, crushed
extra amchur, only if needed, to taste
Tadka and Garnish
44 ml ghee
6 to 12 green chilies, slightly slit
3 fresh ginger (1 cm piece), cut into thin matchsticks
3.5 ml asafoetida (hing)
89 ml coriander leaves, finely chopped
forklet.co/r/MuZYEP3F?scale=3 · v1
  1. Cooked Chickpeas Rinse 710 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 1.42 l water, for cooking, 3 black tea bags, 3 pods black cardamom pod, 12 pods green cardamom pods, 3 cinnamon stick (2.5 cm piece), 6 whole cloves and 1 ½ leaves 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 3 to 6 dried Kashmiri red chilies, seeded, 44 ml coriander seeds, 15 ml fennel seeds, 15 ml cumin seeds, 3 pods black cardamom pod, 12 pods green cardamom pods, 1 ½ leaves small bay leaf, fresh, 12 whole cloves, 3 cinnamon stick (2.5 cm piece), 12 to 24 black peppercorns and 3 mace blades in a dry pan. Roast over low heat, stirring constantly. 3 min to 5 min
  5. Turn off the heat, stir in 2 ml freshly grated nutmeg and let everything cool. Grind with 15 to 22 ml amchur (dried mango powder) to a fine powder. 5 min
  6. Chole Gravy Heat 89 ml neutral oil in a heavy pan and add 3 cinnamon stick (2.5 cm piece), 6 whole cloves, 6 pods green cardamom pods and 1 ½ leaves small bay leaf. 30 s
  7. Add 1.06 l onions (2 medium) and 3 green chilis and fry over medium heat until golden. 8 min to 12 min
  8. Stir in 33 to 44 ml ginger garlic paste and fry for about a minute. 1 min
  9. Add 710 ml tomatoes (3 medium) and cook over medium-high heat until they break down and lose their moisture. Lower the heat and stir in 7.5 to 11 ml Kashmiri chili powder, 2 ml ground turmeric and 11 to 15 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 710 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 15 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 44 ml ghee in a small pan and fry 6 to 12 green chilies until blistered, using a splatter screen. Add 3 fresh ginger (1 cm piece), turn off the heat and stir in 3.5 ml asafoetida (hing). 1 min to 2 min
  14. Pour the sizzling tadka over the chole and scatter with 89 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: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (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)
Scan for the Full Recipe