Chana Masala (Punjabi Chole)

by Maya Lindqvist

4 servings

Cooked Chickpeas

• 235 mldried chickpeas (kabuli chana)
• 475 mlwater, for cooking
• 1black tea bag
• 1 podblack cardamom pod
• 4 podsgreen cardamom pods
• 1cinnamon stick (2.5 cm piece)
• 2whole cloves
• ½ leafsmall bay leaf, fresh

Chole Masala Powder

• 1 to 2dried Kashmiri red chilies, seeded
• 15 mlcoriander seeds
• 5 mlfennel seeds
• 5 mlcumin seeds
• 1 podblack cardamom pod
• 4 podsgreen cardamom pods
• ½ leafsmall bay leaf, fresh
• 4whole cloves
• 1cinnamon stick (2.5 cm piece)
• 4 to 8black peppercorns
• 1mace blade
• 0.6 mlfreshly grated nutmeg
• 5 to 7.5 mlamchur (dried mango powder)

Chole Gravy

• 30 mlneutral oil
• 1cinnamon stick (2.5 cm piece)
• 2whole cloves
• 2 podsgreen cardamom pods
• ½ leafsmall bay leaf
• 355 mlonions (2 medium)
• 1green chili
• 11 to 15 mlginger garlic paste
• 235 mltomatoes (3 medium)
• 2.5 to 3.5 mlKashmiri chili powder
• 0.6 mlground turmeric
• 3.5 to 5 mlsalt
• 235 mlwater
• 5 mlkasuri methi
• extra amchur, only if needed

Tadka and Garnish

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