Chana Masala (Punjabi Chana Masala),is a delicious chana curry from Punjabi cuisine which is popular in all parts of India.Lovingly known by a lot of different names, such as Chole, Punjabi Chole, Khatte Channe, whichfeatures boiled white chickpeas flavoured with a wide range of spice powders known as Chole Masala, along with onions, ginger and garlic. Another special aspect of this famous road-side food is the cooking of the chana with tea, to give a rich flavour and colour to it.
Cole Bhature is one of the most eaten breakfast in north India. If you have ever been to Delhi and tasted the Sita Ram Diwan Chand’s Chole bhature, you know what I am talking about. During one of my trip to Delhi I had a chance to eat the famous street food, the Choley Bhature of Sitaram and Diwanchand which has a very mild and Medium Spiced quite smooth textured I mean simply cannot explain the taste as they were amazing…!I personally like them so much that I decided to get another Half plate packed. My liking for this dish has grown so much that it is included in our menu at least once in a week. This dish taste exceptionally well with Rotis, Naan, Paratha, Poori and Bhature .This is an humble attempt on my part to present the Chole Masala I had at Delhi before you…..
Rinse and soak the Chole/Kabuli Chana/Chickpeas in enough water for 5 to 6 hours.
In a pressure cooker, add the chole along with 2 chopped onions, 1 bay leaf, 2 green cardamoms, 1inch cinnamon stick, salt and 1 tea bags along with water to cook. By boiling the onion you get a super rich gravy.
Pressure cook on medium heat till 1 whistle and then lower the heat to cook on slow flame for 20 to 25 minutes. Let the pressure cooker cool, after which drain the chana from the stock and keep the stock for later use. Take away the tea bag from the chana. To check whether the chanas are cooked, you can press it with your fingers to see whether it has softened or not.
l in a pan/ kadai. Add the cumin seeds, green chillies and ginger-garlic paste and saute till the raw smells go away. Now, add tomatoes & sauté till they soften and the oil starts to leave the sides of the pan. Add the turmeric powder, Kashmiri red chilli powder, coriander powder, amchur powder, chole masala and cook for another 1 to 2 minutes.
Now add the cooked chole and stir well. Mash some of the chole for a thick consistency. Add the stock in which the chana was boiled and let the chana cooked in this stock on a slow flame till the desired consistency, which is medium to dry consistency. Check the seasoning and add 1 tsp of sugar to balance the sourness of the chole.
Dry roast the kasoori methi and crush them with your palms and add it with the garam masala to the chole gravy.
Garnish with coriander leaves & ginger julienne
Serve the chole with Rotis , Paratha, Poori or Bhature along with sliced onions and lemon.