Chana Masala (Punjabi Chole)

by Maya Lindqvist

8 servings

Cooked Chickpeas

• ≈ 400 gdried chickpeas (kabuli chana)
• ≈ 945 gwater, for cooking
• ≈ 4 gblack tea bag
• ≈ 2.5 gblack cardamom pod
• ≈ 1.5 ggreen cardamom pods
• 2 gcinnamon stick (2.5 cm piece)
• ≈ 0.4 gwhole cloves
• ≈ 0.2 gsmall bay leaf, fresh

Chole Masala Powder

• ≈ 2 to 4 gdried Kashmiri red chilies, seeded
• ≈ 11 gcoriander seeds
• ≈ 4 gfennel seeds
• ≈ 4 gcumin seeds
• ≈ 2.5 gblack cardamom pod
• ≈ 1.5 ggreen cardamom pods
• ≈ 0.2 gsmall bay leaf, fresh
• ≈ 0.8 gwhole cloves
• 2 gcinnamon stick (2.5 cm piece)
• 0.4 to 0.8 gblack peppercorns
• 0.2 gmace blade
• ≈ 0.5 gfreshly grated nutmeg
• ≈ 5.5 to 8 gamchur (dried mango powder)

Chole Gravy

• ≈ 54 gneutral oil
• 2 gcinnamon stick (2.5 cm piece)
• ≈ 0.4 gwhole cloves
• ≈ 0.8 ggreen cardamom pods
• ≈ 0.2 gsmall bay leaf
• ≈ 480 gonions (2 medium)
• ≈ 8 ggreen chili
• ≈ 27 to 35 gginger garlic paste
• ≈ 360 gtomatoes (3 medium)
• ≈ 2.5 to 3.5 gKashmiri chili powder
• ≈ 0.8 gground turmeric
• ≈ 9 to 12 gsalt
• ≈ 475 gwater
• ≈ 1 gkasuri methi
• extra amchur, only if needed

Tadka and Garnish

• ≈ 27 gghee
• ≈ 16 to 32 ggreen chilies
• 10 gfresh ginger (1 cm piece)
• ≈ 1.5 gasafoetida (hing)
• ≈ 4 gcoriander leaves