Chana Masala (Punjabi Chole)

by Maya Lindqvist

8 servings

Cooked Chickpeas

• 2 cupsdried chickpeas (kabuli chana)
• 4 cupswater, for cooking
• 2black tea bag
• 2 podsblack cardamom pod
• 8 podsgreen cardamom pods
• 2cinnamon stick (2.5 cm piece)
• 4whole cloves
• 1 leafsmall bay leaf, fresh

Chole Masala Powder

• 2 to 4dried Kashmiri red chilies, seeded
• 2 tbspcoriander seeds
• 2 tspfennel seeds
• 2 tspcumin seeds
• 2 podsblack cardamom pod
• 8 podsgreen cardamom pods
• 1 leafsmall bay leaf, fresh
• 8whole cloves
• 2cinnamon stick (2.5 cm piece)
• 8 to 16black peppercorns
• 2mace blade
• ¼ tspfreshly grated nutmeg
• 2 to 3 tspamchur (dried mango powder)

Chole Gravy

• 4 tbspneutral oil
• 2cinnamon stick (2.5 cm piece)
• 4whole cloves
• 4 podsgreen cardamom pods
• 1 leafsmall bay leaf
• 3 cupsonions (2 medium)
• 2green chili
• 1 ½ to 2 tbspginger garlic paste
• 2 cupstomatoes (3 medium)
• 1 to 1 ½ tspKashmiri chili powder
• ¼ tspground turmeric
• 1 ½ to 2 tspsalt
• 2 cupswater
• 2 tspkasuri methi
• extra amchur, only if needed

Tadka and Garnish

• 2 tbspghee
• 4 to 8green chilies
• 2fresh ginger (1 cm piece)
• ½ tspasafoetida (hing)
• 4 tbspcoriander leaves