Chana Masala (Punjabi Chole)

by Maya Lindqvist

2 servings

Cooked Chickpeas

• ½ cupdried chickpeas (kabuli chana)
• 1 cupwater, for cooking
• ½black tea bag
• ½ podblack cardamom pod
• 2 podsgreen cardamom pods
• ½cinnamon stick (2.5 cm piece)
• 1whole cloves
• ¼ leafsmall bay leaf, fresh

Chole Masala Powder

• ½ to 1dried Kashmiri red chilies, seeded
• 1 ½ tspcoriander seeds
• ½ tspfennel seeds
• ½ tspcumin seeds
• ½ podblack cardamom pod
• 2 podsgreen cardamom pods
• ¼ leafsmall bay leaf, fresh
• 2whole cloves
• ½cinnamon stick (2.5 cm piece)
• 2 to 4black peppercorns
• ½mace blade
• ⅛ tspfreshly grated nutmeg
• ½ to ¾ tspamchur (dried mango powder)

Chole Gravy

• 1 tbspneutral oil
• ½cinnamon stick (2.5 cm piece)
• 1whole cloves
• 1 podgreen cardamom pods
• ¼ leafsmall bay leaf
• ¾ cuponions (2 medium)
• ½green chili
• 1 ⅛ to 1 ½ tspginger garlic paste
• ½ cuptomatoes (3 medium)
• ¼ to ⅓ tspKashmiri chili powder
• ⅛ tspground turmeric
• ⅓ to ½ tspsalt
• ½ cupwater
• ½ tspkasuri methi
• extra amchur, only if needed

Tadka and Garnish

• 1 ½ tspghee
• 1 to 2green chilies
• ½fresh ginger (1 cm piece)
• ⅛ tspasafoetida (hing)
• 1 tbspcoriander leaves