Chana Masala (Punjabi Chole)

by Maya Lindqvist

12 servings

Cooked Chickpeas

• ≈ 600 gdried chickpeas (kabuli chana)
• ≈ 1420 gwater, for cooking
• ≈ 6 gblack tea bag
• ≈ 3.5 gblack cardamom pod
• ≈ 2.5 ggreen cardamom pods
• 3 gcinnamon stick (2.5 cm piece)
• ≈ 0.6 gwhole cloves
• ≈ 0.3 gsmall bay leaf, fresh

Chole Masala Powder

• ≈ 3 to 6 gdried Kashmiri red chilies, seeded
• ≈ 16 gcoriander seeds
• ≈ 6 gfennel seeds
• ≈ 6.5 gcumin seeds
• ≈ 3.5 gblack cardamom pod
• ≈ 2.5 ggreen cardamom pods
• ≈ 0.3 gsmall bay leaf, fresh
• ≈ 1 gwhole cloves
• 3 gcinnamon stick (2.5 cm piece)
• 0.6 to 1 gblack peppercorns
• 0.3 gmace blade
• ≈ 0.8 gfreshly grated nutmeg
• ≈ 8 to 12 gamchur (dried mango powder)

Chole Gravy

• ≈ 82 gneutral oil
• 3 gcinnamon stick (2.5 cm piece)
• ≈ 0.6 gwhole cloves
• ≈ 1 ggreen cardamom pods
• ≈ 0.3 gsmall bay leaf
• ≈ 720 gonions (2 medium)
• ≈ 12 ggreen chili
• ≈ 40 to 53 gginger garlic paste
• ≈ 540 gtomatoes (3 medium)
• ≈ 3.5 to 5 gKashmiri chili powder
• ≈ 1 gground turmeric
• ≈ 13 to 18 gsalt
• ≈ 710 gwater
• ≈ 1.5 gkasuri methi
• extra amchur, only if needed

Tadka and Garnish

• ≈ 40 gghee
• ≈ 24 to 48 ggreen chilies
• 15 gfresh ginger (1 cm piece)
• ≈ 2.5 gasafoetida (hing)
• ≈ 6 gcoriander leaves