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Printed at the current scale: 4 servings · US With Grams · A4 or Letter, one page where it fits

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Chana Masala (Punjabi Chole)

4 servings

Cooked Chickpeas

  • 1 cupdried chickpeas (kabuli chana)
  • 2 cupswater, 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
  • 3 to 4 cupswater, for soaking

Chole Masala Powder

  • 1 to 2dried Kashmiri red chilies, seeded
  • 1 tbspcoriander seeds
  • 1 tspfennel seeds
  • 1 tspcumin 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
  • ⅛ tspfreshly grated nutmeg
  • 1 to 1 ½ tspamchur (dried mango powder)

Chole Gravy

  • 2 tbspneutral oil
  • 1cinnamon stick (2.5 cm piece)
  • 2whole cloves
  • 2 podsgreen cardamom pods
  • ½ leafsmall bay leaf
  • 1 ½ cupsonions (2 medium), finely chopped
  • 1green chili, slit
  • 2 ¼ tsp to 1 tbspginger garlic paste
  • 1 cuptomatoes (3 medium), finely chopped or pureed
  • ½ to ¾ tspKashmiri chili powder
  • ⅛ tspground turmeric
  • ¾ to 1 tspsalt
  • 1 cupwater
  • 1 tspkasuri methi, crushed
  • extra amchur, only if needed, to taste

Tadka and Garnish

  • 1 tbspghee
  • 2 to 4green chilies, slightly slit
  • 1fresh ginger (1 cm piece), cut into thin matchsticks
  • ¼ tspasafoetida (hing)
  • 2 tbspcoriander leaves, finely chopped
  1. Cooked Chickpeas Rinse 1 cup dried chickpeas (kabuli chana) well at least three times. Cover with 3 to 4 cups water, for soaking and soak overnight, at least 8 h. Drain and rinse.
  2. Put the chickpeas in a pressure cooker with 2 cups 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, 1 tbsp coriander seeds, 1 tsp fennel seeds, 1 tsp 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 ⅛ tsp freshly grated nutmeg and let everything cool. Grind with 1 to 1 ½ tsp amchur (dried mango powder) to a fine powder. 5 min
  6. Chole Gravy Heat 2 tbsp 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 1 ½ cups onions (2 medium) and 1 green chili and fry over medium heat until golden. 8 min to 12 min
  8. Stir in 2 ¼ tsp to 1 tbsp ginger garlic paste and fry for about a minute. 1 min
  9. Add 1 cup tomatoes (3 medium) and cook over medium-high heat until they break down and lose their moisture. Lower the heat and stir in ½ to ¾ tsp Kashmiri chili powder, ⅛ tsp ground turmeric and ¾ to 1 tsp 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 1 cup 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 1 tsp 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 1 tbsp 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 ¼ tsp asafoetida (hing). 1 min to 2 min
  14. Pour the sizzling tadka over the chole and scatter with 2 tbsp 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)