Chana Masala (Punjabi Chole)

by Maya Lindqvist

12 servings

Cooked Chickpeas

• 3 cupsdried chickpeas (kabuli chana)
• 6 cupswater, for cooking
• 3black tea bag
• 3 podsblack cardamom pod
• 12 podsgreen cardamom pods
• 3cinnamon stick (2.5 cm piece)
• 6whole cloves
• 1 ½ leavessmall bay leaf, fresh

Chole Masala Powder

• 3 to 6dried Kashmiri red chilies, seeded
• 3 tbspcoriander seeds
• 3 tspfennel seeds
• 3 tspcumin seeds
• 3 podsblack cardamom pod
• 12 podsgreen cardamom pods
• 1 ½ leavessmall bay leaf, fresh
• 12whole cloves
• 3cinnamon stick (2.5 cm piece)
• 12 to 24black peppercorns
• 3mace blade
• ⅓ tspfreshly grated nutmeg
• 3 to 4 ½ tspamchur (dried mango powder)

Chole Gravy

• 6 tbspneutral oil
• 3cinnamon stick (2.5 cm piece)
• 6whole cloves
• 6 podsgreen cardamom pods
• 1 ½ leavessmall bay leaf
• 4 ½ cupsonions (2 medium)
• 3green chili
• 2 ¼ to 3 tbspginger garlic paste
• 3 cupstomatoes (3 medium)
• 1 ½ to 2 ¼ tspKashmiri chili powder
• ⅓ tspground turmeric
• 2 ¼ to 3 tspsalt
• 3 cupswater
• 3 tspkasuri methi
• extra amchur, only if needed

Tadka and Garnish

• 3 tbspghee
• 6 to 12green chilies
• 3fresh ginger (1 cm piece)
• ¾ tspasafoetida (hing)
• 6 tbspcoriander leaves