Chana Masala (Punjabi Chole)

by Maya Lindqvist

2 servings

Cooked Chickpeas

• ≈ 100 gdried chickpeas (kabuli chana)
• ≈ 235 gwater, for cooking
• ≈ 1 gblack tea bag
• ≈ 0.6 gblack cardamom pod
• ≈ 0.4 ggreen cardamom pods
• 0.5 gcinnamon stick (2.5 cm piece)
• ≈ 0.1 gwhole cloves
• ≈ 0.1 gsmall bay leaf, fresh

Chole Masala Powder

• ≈ 0.5 to 1 gdried Kashmiri red chilies, seeded
• ≈ 2.5 gcoriander seeds
• ≈ 1 gfennel seeds
• ≈ 1 gcumin seeds
• ≈ 0.6 gblack cardamom pod
• ≈ 0.4 ggreen cardamom pods
• ≈ 0.1 gsmall bay leaf, fresh
• ≈ 0.2 gwhole cloves
• 0.5 gcinnamon stick (2.5 cm piece)
• 0.1 to 0.2 gblack peppercorns
• 0.1 gmace blade
• ≈ 0.1 gfreshly grated nutmeg
• ≈ 1.5 to 2 gamchur (dried mango powder)

Chole Gravy

• ≈ 14 gneutral oil
• 0.5 gcinnamon stick (2.5 cm piece)
• ≈ 0.1 gwhole cloves
• ≈ 0.2 ggreen cardamom pods
• ≈ 0.1 gsmall bay leaf
• ≈ 120 gonions (2 medium)
• ≈ 2 ggreen chili
• ≈ 6.5 to 9 gginger garlic paste
• ≈ 90 gtomatoes (3 medium)
• ≈ 0.6 to 0.9 gKashmiri chili powder
• ≈ 0.2 gground turmeric
• ≈ 2 to 3 gsalt
• ≈ 120 gwater
• ≈ 0.3 gkasuri methi
• extra amchur, only if needed

Tadka and Garnish

• ≈ 6.5 gghee
• ≈ 4 to 8 ggreen chilies
• 2.5 gfresh ginger (1 cm piece)
• ≈ 0.4 gasafoetida (hing)
• ≈ 1 gcoriander leaves