Chana Masala (Punjabi Chole): Index Card

Chana Masala (Punjabi Chole)

4 servings · 4 × 6 in

Cooked Chickpeas

≈ 200 g dried chickpeas (kabuli chana)

≈ 475 g water, for cooking

≈ 2 g black tea bag

≈ 1 g black cardamom pod

≈ 0.8 g green cardamom pods

1 g cinnamon stick (2.5 cm piece)

≈ 0.2 g whole cloves

≈ 0.1 g small bay leaf, fresh

≈ 710 to 945 g water, for soaking

Chole Masala Powder

≈ 1 to 2 g dried Kashmiri red chilies, seeded

≈ 5.5 g coriander seeds

≈ 2 g fennel seeds

≈ 2 g cumin seeds

≈ 1 g black cardamom pod

≈ 0.8 g green cardamom pods

≈ 0.1 g small bay leaf, fresh

≈ 0.4 g whole cloves

1 g cinnamon stick (2.5 cm piece)

0.2 to 0.4 g black peppercorns

0.1 g mace blade

≈ 0.3 g freshly grated nutmeg

≈ 2.5 to 4 g amchur (dried mango powder)

Chole Gravy

≈ 27 g neutral oil

1 g cinnamon stick (2.5 cm piece)

≈ 0.2 g whole cloves

≈ 0.4 g green cardamom pods

≈ 0.1 g small bay leaf

≈ 240 g onions (2 medium), finely chopped

≈ 4 g green chili, slit

≈ 13 to 18 g ginger garlic paste

≈ 180 g tomatoes (3 medium), finely chopped or pureed

≈ 1 to 1.5 g Kashmiri chili powder

≈ 0.4 g ground turmeric

≈ 4.5 to 6 g salt

≈ 235 g water

≈ 0.5 g kasuri methi, crushed

extra amchur, only if needed, to taste

Tadka and Garnish

≈ 13 g ghee

≈ 8 to 16 g green chilies, slightly slit

5 g fresh ginger (1 cm piece), cut into thin matchsticks

≈ 0.8 g asafoetida (hing)

≈ 2 g coriander leaves, finely chopped

forklet.co/r/MuZYEP3F?units=grams · v1

Cooked Chickpeas Rinse 200 g dried chickpeas (kabuli chana) well at least three times. Cover with 710 to 945 g water, for soaking and soak overnight, at least 8 h. Drain and rinse.
Put the chickpeas in a pressure cooker with 475 g water, for cooking, 2 g black tea bag, 1 g black cardamom pod, 0.8 g green cardamom pods, 1 g cinnamon stick (2.5 cm piece), 0.2 g whole cloves and 0.1 g small bay leaf, fresh. Cook over medium heat for five or six whistles, or 16 min at high pressure in an Instant Pot.
When the pressure has dropped, open the lid and discard the tea bag, cinnamon and bay leaf. Keep the cooking liquid.
Chole Masala Powder While the chickpeas cook, put 1 to 2 g dried Kashmiri red chilies, seeded, 5.5 g coriander seeds, 2 g fennel seeds, 2 g cumin seeds, 1 g black cardamom pod, 0.8 g green cardamom pods, 0.1 g small bay leaf, fresh, 0.4 g whole cloves, 1 g cinnamon stick (2.5 cm piece), 0.2 to 0.4 g black peppercorns and 0.1 g mace blade in a dry pan. Roast over low heat, stirring constantly. 3 min to 5 min
Turn off the heat, stir in 0.3 g freshly grated nutmeg and let everything cool. Grind with 2.5 to 4 g amchur (dried mango powder) to a fine powder. 5 min
Chole Gravy Heat 27 g neutral oil in a heavy pan and add 1 g cinnamon stick (2.5 cm piece), 0.2 g whole cloves, 0.4 g green cardamom pods and 0.1 g small bay leaf. 30 s
Add 240 g onions (2 medium) and 4 g green chili and fry over medium heat until golden. 8 min to 12 min
Stir in 13 to 18 g ginger garlic paste and fry for about a minute. 1 min
Add 180 g 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 1.5 g Kashmiri chili powder, 0.4 g ground turmeric and 4.5 to 6 g salt. 5 min to 8 min
Add all of the chole masala powder and saute for 3 min to 4 min.
Add the cooked chickpeas with their dark cooking liquid and 235 g 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
Stir in 0.5 g kasuri methi. Taste and add more salt, extra amchur, only if needed if you want more tang, or garam masala.
Tadka and Garnish Heat 13 g ghee in a small pan and fry 8 to 16 g green chilies until blistered, using a splatter screen. Add 5 g fresh ginger (1 cm piece), turn off the heat and stir in 0.8 g asafoetida (hing). 1 min to 2 min
Pour the sizzling tadka over the chole and scatter with 2 g 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)

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Chana Masala (Punjabi Chole)