Punjabi Chole or Channa masala is a popular curry of the North Indian cusine. This curry is made of white chickpeas and is delicately flavoured with a medley of fresh spices. The onion and tomato base along with the spice powders gives this curry a great texture and an appetising appearance. This recipe details a quick one pot method of preparation unlike the traditional slow cooking method.This delicious and lip smacking dish is best eaten with pulkas, poories or jeera rice. This curry can also make good chaat combos such as Samosa-Channa or Kachori-Chole.
INGREDIENTS
- KABULI CHANNA – 1 CUP
- ONIONS – 3 MEDIUM
- TOMATOES – 4 MEDIUM
- FRESH GINGER-GARLIC PASTE – 1 TBSP
- TAMARIND – 1 MARBLE SIZE
- CHILLY POWDER – 2 TSP
- CORIANDER POWDER – 3 TSP
- CUMIN POWDER – 2 TSP
- CHOLE MASALA – 3 TSP
- CORIANDER LEAVES – HANDFUL FINELY CHOPPED
- JAGGERY – 2 TSP
- OIL – 2 TBSP
- CUMIN SEEDS – 1 TSP
- BLACK SALT — A SMALL CRYSTAL
- TURMERIC POWDER – 1 TSP
- SALT. – AS REQUIRED
METHOD
- Wash and soak the chickpeas overnight.
Chop all vegetables very fine. If possible use a vegetable chopper for a fine cut. - Soak the tamarind and make a thick extract.
- Heat a 4.5 l pressure cooker. Pour the oil and fry the Cumin seeds till brown.
Add the finely chopped onions followed by the ginger garlic paste. Saute till the onions are light brown. - Add all the dry spice powders and fry well till a good aroma emanates. Take care that the spice mixture does not burn. So fry on a low flame.
- Add the tomatoes. Saute for 2 minutes. Add the tamarind extract.
- Add the soaked chickpea followed by water equivalent in volume to the soaked chickpea.
- Add the required salt and the jaggery.
Pressure cook on high flame for 1 whistle and lower the flame and cook for 30 minutes. - Serve hot garnished with coriander
