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Chana Masala (Punjabi Chole)

4 servings

Cooked Chickpeas

  • ≈ 200 gdried chickpeas (kabuli chana)
  • ≈ 475 gwater, for cooking
  • ≈ 2 gblack tea bag
  • ≈ 1 gblack cardamom pod
  • ≈ 0.8 ggreen cardamom pods
  • 1 gcinnamon stick (2.5 cm piece)
  • ≈ 0.2 gwhole cloves
  • ≈ 0.1 gsmall bay leaf, fresh
  • ≈ 710 to 945 gwater, for soaking

Chole Masala Powder

  • ≈ 1 to 2 gdried Kashmiri red chilies, seeded
  • ≈ 5.5 gcoriander seeds
  • ≈ 2 gfennel seeds
  • ≈ 2 gcumin seeds
  • ≈ 1 gblack cardamom pod
  • ≈ 0.8 ggreen cardamom pods
  • ≈ 0.1 gsmall bay leaf, fresh
  • ≈ 0.4 gwhole cloves
  • 1 gcinnamon stick (2.5 cm piece)
  • 0.2 to 0.4 gblack peppercorns
  • 0.1 gmace blade
  • ≈ 0.3 gfreshly grated nutmeg
  • ≈ 2.5 to 4 gamchur (dried mango powder)

Chole Gravy

  • ≈ 27 gneutral oil
  • 1 gcinnamon stick (2.5 cm piece)
  • ≈ 0.2 gwhole cloves
  • ≈ 0.4 ggreen cardamom pods
  • ≈ 0.1 gsmall bay leaf
  • ≈ 240 gonions (2 medium), finely chopped
  • ≈ 4 ggreen chili, slit
  • ≈ 13 to 18 gginger garlic paste
  • ≈ 180 gtomatoes (3 medium), finely chopped or pureed
  • ≈ 1 to 1.5 gKashmiri chili powder
  • ≈ 0.4 gground turmeric
  • ≈ 4.5 to 6 gsalt
  • ≈ 235 gwater
  • ≈ 0.5 gkasuri methi, crushed
  • extra amchur, only if needed, to taste

Tadka and Garnish

  • ≈ 13 gghee
  • ≈ 8 to 16 ggreen chilies, slightly slit
  • 5 gfresh ginger (1 cm piece), cut into thin matchsticks
  • ≈ 0.8 gasafoetida (hing)
  • ≈ 2 gcoriander leaves, finely chopped
  1. 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.
  2. 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.
  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 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
  5. 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
  6. 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
  7. Add 240 g onions (2 medium) and 4 g green chili and fry over medium heat until golden. 8 min to 12 min
  8. Stir in 13 to 18 g ginger garlic paste and fry for about a minute. 1 min
  9. 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
  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 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
  12. 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.
  13. 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
  14. 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)