punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱
http://www.vegrecipesofindia.com/punjabi-chole-chickpeas-in-a-spicy-gravy/

chole is a popular north indian curry. chole goes well with poori, bhatura, roti, naan or rice.

Course: Curry
Cuisine: North Indian
Prep Time: 9 Hours
Cook Time: 45 mins
Total Time: 9 H 45 mins
Servings: 5
Author: dassana amit

INGREDIENTS   (1 cup = 250 ml)

1.for pressure cooking chole or chana
2.ingredients for chana masala gravy
3.spices for punjabi chole masala
4.for garnishing chana masala
用料：
1.：：煮豆：：
1 cup(OR 200 grams)dried white chickpeas*
2.5-3 cupswater
2 to 3dried amla*
½ tsp or add as requiredsalt
2.：：酱汁：：
1 medium sizedonion(finely chopped)
1 medium sizedtomato(finely chopped)
2 to 3 smallgarlic cloves
½ inchginger
¼ tspturmeric powder(haldi)
½ tspred chili powder(lal mirch powder)
¼ tspgaram masala powder(optional)
¾ to 1 tspamchur powder(optional)
2 to 3slit green chilies
1 to 1.25 cupswater*
1.5 to 2 tapoil
as requiredsalt
3.：：香料：：
2black cardamoms(elaichi)
1 inchcinnamon(dalchini)
3 to 4black peppers(sabut kali mirch)
2cloves(lavang)
1 medium sizedtej patta(indian bay leaf)*
¼ tspcarom seeds(ajwain)
1 tspcumin seeds(jeera)
1 tspcoriander seeds(dhania)
1 tspfennel seeds(saunf)
½ tspdry pomegranate seeds(anardana)
1 to 2kashmiri dry red chilies(sookhi kashmiri lal mirch)
4.：：装饰：；
somechopped coriander leaves(dhania patta)
½ inchginger
1 mediumonion(sliced or chopped)
1 mediumtomato(sliced or chopped)
1lime(nimbu) sliced or quartered
做法：
soaking and cooking chole or chana:

1.rinse and soak the chole (chickpeas) in enough water overnight. add enough amount of water as the chole increase in size after soaking it. rinse the soaked chickpeas.
2. to give a dark color to the chana, traditionally dried amla (indian gooseberries) are added. these also give a faint sourness to the stock. if you do not have dried amla, then add 1 black tea bag. you can also just cook the chickpeas with salt and water.
3. in a pressure cooker add the chole along with the 2 to 3 dried amla pieces or a tea bag. taj tea bags work very well. then pour 2.5 to 3 cups water.
4. season with ½ tsp salt. stir very well.
5. pressure cook the chana for 12 to 15 whistles. the chana should be cooked well an softened. the chole should be soft when you mash it with a spoon. the chana should not give you a bite when you eat it. if you do not have a pressure cooker, then cook the chickpeas in a pot with plenty of water. depending on the quality of chana, it can take less or more time.
making chana masala powder:

6. meanwhile, in a pan, take all the whole spices for the chole masala and on a low heat begin to roast them. the spices used for masala are following:

2 black cardamoms/elaichi
1 inch cinnamon/dalchini
3 to 4 peppercorns/sabut kali mirch
2 cloves/lavang
1 medium indian bay leaf/tej patta or 2 small tej patta
¼ tsp carom seeds/ajwain
1 tsp cumin seeds/jeera
1 tsp coriander seeds/dhania
1 tsp fennel seeds/saunf
½ tsp dry pomegranate seeds/anardana
1 or 2 dry red chilies
7. stir often and roast the spices till they get extra browned. don&#8217;t burn them. you have to go beyond a point roasting them, even after they become fragrant and they get more browned than what is the norm usually.
8. the extra browned & roasted chana masala spices below.
9. let these roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.
1
 by now the chana is cooked. pic below. you will see a darker brown shade in the safed (white chana) or chickpeas. remove the amla pieces which would have softened by now or the tea bag from the stock.
making punjabi chana masala gravy:

11. heat 1.5 to 2 tbsp oil in a pan or kadai. add ½ tsp ginger-garlic paste and saute till their raw aroma goes away.
12. then add 1 medium sized finely chopped onion and saute till the onions turn translucent or light brown.
13. add 1 medium sized finely chopped tomato.
14. saute the tomatoes till they soften and the oil starts to leave the sides of the masala.
15. then add the powdered spices that we made, along with ½ tsp red chili powder and ¼ tsp turmeric powder.
16. stir well. then add 2 to 3 slit green chilies to the onion-ginger-tomato mixture.
17. add the cooked & drained chole. reserve the stock.
stir well.
19. season with salt as per requirement. stir. keep the addition of salt in check as salt is also there in the stock.
2
 add about 1 to 1.25 cups of the reserved stock or water. stir well.
21. cover the chole masala and simmer on a low to medium flame. you can also cook chole without the lid. the chole masala gravy will thicken and reduce. mash a few chana. this will help thicken the chana masala gravy. you can keep the consistency you prefer. at home we prefer the chole with a bit of gravy.
22. in case, you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. about 1 tsp amchur powder is enough. however, you can add less or more of it as per your taste. stir chana masala gravy very well.
23. the chana masala ready to be served.
24. garnish punjabi chole asala with chopped onions and coriander leaves.