Chana Masala (Punjabi Chole)

by Maya Lindqvist

4 servings

Cooked Chickpeas

• 1 cupdried chickpeas (kabuli chana)
• 2 cupswater, 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
• 1 tbspcoriander seeds
• 1 tspfennel seeds
• 1 tspcumin 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
• ⅛ tspfreshly grated nutmeg
• 1 to 1 ½ tspamchur (dried mango powder)

Chole Gravy

• 2 tbspneutral oil
• 1cinnamon stick (2.5 cm piece)
• 2whole cloves
• 2 podsgreen cardamom pods
• ½ leafsmall bay leaf
• 1 ½ cupsonions (2 medium)
• 1green chili
• 2 ¼ tsp to 1 tbspginger garlic paste
• 1 cuptomatoes (3 medium)
• ½ to ¾ tspKashmiri chili powder
• ⅛ tspground turmeric
• ¾ to 1 tspsalt
• 1 cupwater
• 1 tspkasuri methi
• extra amchur, only if needed

Tadka and Garnish

• 1 tbspghee
• 2 to 4green chilies
• 1fresh ginger (1 cm piece)
• ¼ tspasafoetida (hing)
• 2 tbspcoriander leaves