Chana Masala (Punjabi Chole)

by Maya Lindqvist

8 servings

Cooked Chickpeas

• 475 mldried chickpeas (kabuli chana)
• 945 mlwater, 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
• 30 mlcoriander seeds
• 10 mlfennel seeds
• 10 mlcumin 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
• 1 mlfreshly grated nutmeg
• 10 to 15 mlamchur (dried mango powder)

Chole Gravy

• 59 mlneutral oil
• 2cinnamon stick (2.5 cm piece)
• 4whole cloves
• 4 podsgreen cardamom pods
• 1 leafsmall bay leaf
• 710 mlonions (2 medium)
• 2green chili
• 22 to 30 mlginger garlic paste
• 475 mltomatoes (3 medium)
• 5 to 7.5 mlKashmiri chili powder
• 1 mlground turmeric
• 7.5 to 10 mlsalt
• 475 mlwater
• 10 mlkasuri methi
• extra amchur, only if needed

Tadka and Garnish

• 30 mlghee
• 4 to 8green chilies
• 2fresh ginger (1 cm piece)
• 2.5 mlasafoetida (hing)
• 59 mlcoriander leaves