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Chana Masala (Punjabi Chole)

4 servings

Cooked Chickpeas

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

Chole Masala Powder

  • 1 to 2dried Kashmiri red chilies, seeded
  • 15 mlcoriander seeds
  • 5 mlfennel seeds
  • 5 mlcumin seeds
  • 1 podblack cardamom pod
  • 4 podsgreen cardamom pods
  • ½ leafsmall bay leaf, fresh
  • 4whole cloves
  • 1cinnamon stick (2.5 cm piece)
  • 4 to 8black peppercorns
  • 1mace blade
  • 0.6 mlfreshly grated nutmeg
  • 5 to 7.5 mlamchur (dried mango powder)

Chole Gravy

  • 30 mlneutral oil
  • 1cinnamon stick (2.5 cm piece)
  • 2whole cloves
  • 2 podsgreen cardamom pods
  • ½ leafsmall bay leaf
  • 355 mlonions (2 medium), finely chopped
  • 1green chili, slit
  • 11 to 15 mlginger garlic paste
  • 235 mltomatoes (3 medium), finely chopped or pureed
  • 2.5 to 3.5 mlKashmiri chili powder
  • 0.6 mlground turmeric
  • 3.5 to 5 mlsalt
  • 235 mlwater
  • 5 mlkasuri methi, crushed
  • extra amchur, only if needed, to taste

Tadka and Garnish

  • 15 mlghee
  • 2 to 4green chilies, slightly slit
  • 1fresh ginger (1 cm piece), cut into thin matchsticks
  • 1 mlasafoetida (hing)
  • 30 mlcoriander leaves, finely chopped
  1. Cooked Chickpeas Rinse 235 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 475 ml water, for cooking, 1 black tea bag, 1 pod black cardamom pod, 4 pods green cardamom pods, 1 cinnamon stick (2.5 cm piece), 2 whole cloves and ½ 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 1 to 2 dried Kashmiri red chilies, seeded, 15 ml coriander seeds, 5 ml fennel seeds, 5 ml cumin seeds, 1 pod black cardamom pod, 4 pods green cardamom pods, ½ leaf small bay leaf, fresh, 4 whole cloves, 1 cinnamon stick (2.5 cm piece), 4 to 8 black peppercorns and 1 mace blade in a dry pan. Roast over low heat, stirring constantly. 3 min to 5 min
  5. Turn off the heat, stir in 0.6 ml freshly grated nutmeg and let everything cool. Grind with 5 to 7.5 ml amchur (dried mango powder) to a fine powder. 5 min
  6. Chole Gravy Heat 30 ml neutral oil in a heavy pan and add 1 cinnamon stick (2.5 cm piece), 2 whole cloves, 2 pods green cardamom pods and ½ leaf small bay leaf. 30 s
  7. Add 355 ml onions (2 medium) and 1 green chili and fry over medium heat until golden. 8 min to 12 min
  8. Stir in 11 to 15 ml ginger garlic paste and fry for about a minute. 1 min
  9. Add 235 ml tomatoes (3 medium) and cook over medium-high heat until they break down and lose their moisture. Lower the heat and stir in 2.5 to 3.5 ml Kashmiri chili powder, 0.6 ml ground turmeric and 3.5 to 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 235 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 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 15 ml ghee in a small pan and fry 2 to 4 green chilies until blistered, using a splatter screen. Add 1 fresh ginger (1 cm piece), turn off the heat and stir in 1 ml asafoetida (hing). 1 min to 2 min
  14. Pour the sizzling tadka over the chole and scatter with 30 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)