Chana Masala (Punjabi Chole)

by Maya Lindqvist

4 servings

Cooked Chickpeas

• ≈ 200 gdried chickpeas (kabuli chana)
• ≈ 475 gwater, for cooking
• ≈ 2 gblack tea bag
• ≈ 1 gblack cardamom pod
• ≈ 0.8 ggreen cardamom pods
• 1 gcinnamon stick (2.5 cm piece)
• ≈ 0.2 gwhole cloves
• ≈ 0.1 gsmall bay leaf, fresh

Chole Masala Powder

• ≈ 1 to 2 gdried Kashmiri red chilies, seeded
• ≈ 5.5 gcoriander seeds
• ≈ 2 gfennel seeds
• ≈ 2 gcumin seeds
• ≈ 1 gblack cardamom pod
• ≈ 0.8 ggreen cardamom pods
• ≈ 0.1 gsmall bay leaf, fresh
• ≈ 0.4 gwhole cloves
• 1 gcinnamon stick (2.5 cm piece)
• 0.2 to 0.4 gblack peppercorns
• 0.1 gmace blade
• ≈ 0.3 gfreshly grated nutmeg
• ≈ 2.5 to 4 gamchur (dried mango powder)

Chole Gravy

• ≈ 27 gneutral oil
• 1 gcinnamon stick (2.5 cm piece)
• ≈ 0.2 gwhole cloves
• ≈ 0.4 ggreen cardamom pods
• ≈ 0.1 gsmall bay leaf
• ≈ 240 gonions (2 medium)
• ≈ 4 ggreen chili
• ≈ 13 to 18 gginger garlic paste
• ≈ 180 gtomatoes (3 medium)
• ≈ 1 to 1.5 gKashmiri chili powder
• ≈ 0.4 gground turmeric
• ≈ 4.5 to 6 gsalt
• ≈ 235 gwater
• ≈ 0.5 gkasuri methi
• extra amchur, only if needed

Tadka and Garnish

• ≈ 13 gghee
• ≈ 8 to 16 ggreen chilies
• 5 gfresh ginger (1 cm piece)
• ≈ 0.8 gasafoetida (hing)
• ≈ 2 gcoriander leaves