Punjabi Chole Masala, a vibrant and flavorful chickpea curry, is a culinary cornerstone of Punjabi cuisine and a beloved dish across India. Its rich, tangy, and subtly spicy profile is achieved through a masterful blend of spices, creating a symphony of taste that tantalizes the palate. From street food stalls to family kitchens, this hearty and satisfying dish is a true celebration of Indian cooking, showcasing the magic of simple ingredients transformed into something extraordinary. The aroma alone is enough to transport you to the bustling streets of Punjab.
This recipe unlocks the secrets to creating authentic Punjabi Chole Masala, guiding you through each step with clarity and precision. We'll explore the importance of proper soaking and cooking techniques for perfectly tender chickpeas, the art of creating a complex spice blend, and the finishing touches that elevate this dish to perfection. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step process!
Tools Needed
- Pressure cooker
- Kadai
Ingredients
- Chickpeas (soaked overnight): 2 cups
- Water: enough to immerse chickpeas
- Tea bag: 1
- Cinnamon stick: 1 piece
- Bay leaf: 1 piece
- Salt: 1 teaspoon
- Baking soda: a pinch
- Oil: 2 tablespoons
- Onions: 2 large, finely chopped
- Ginger-garlic paste: 1 large teaspoon
- Tomatoes: 2 large, chopped
- Green chilies: 2, slit
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 2 teaspoons
- Coriander powder: 1 teaspoon
- Cumin powder: 1 teaspoon
- Garam masala powder: 1 1/2 teaspoons
- Amchur powder (dry mango powder): 2 teaspoons
- Anardana powder: 2 teaspoons
- Kasuri methi: 1 teaspoon
- Ghee: 2 teaspoons (optional)
- Coriander leaves: for garnish
- Ginger: for garnish
Step-by-Step Instructions
Step 1. Prepare the Chickpeas and Base Sauce
- Pressure cook the soaked chickpeas with water, tea bag, cinnamon, bay leaf, salt, and baking soda until cooked (a couple of whistles).
- Remove the tea bag, bay leaf, and cinnamon stick.
- Heat oil in a kadai and add cinnamon, bay leaf, and cumin seeds.
- Add the chopped onions and saute until golden brown.
- Add ginger-garlic paste and mix well.
- Add the chopped tomatoes and saute until mushy.
- Add slit green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, amchur powder, and salt. Mix well.
Step 2. Combine and Simmer the Chole
- Add the cooked chickpeas and mix everything together.
- Add half a cup of water, close the kadai, and cook for 10 minutes on medium flame.
Step 3. Finish and Garnish
- Add anardana powder and crushed kasuri methi.
- Stir in ghee (optional).
- Garnish with chopped coriander leaves and ginger juliennes.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Soaking the chickpeas overnight is crucial for a softer texture.
- The tea bag helps achieve a rich brown color.
- Adjust the spice levels according to your preference.
- Serve hot with puris, chapatis, or rice.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 90-100g
- Protein: 25-30g
FAQs
1. Can I use canned chickpeas instead of dried?
Yes, you can! However, dried chickpeas will yield a richer flavor and better texture. If using canned, drain and rinse them thoroughly before adding to the recipe. You may also need to adjust the cooking time.
2. How do I make the chole spicier?
Add more chili powder or a few finely chopped green chilies to adjust the spice level to your preference. You can also add a pinch of cayenne pepper for extra heat.
Your journey to mastering the art of Punjabi Chole Masala has now come to a delicious end. Enjoy the rich flavors and aromatic spices of this classic dish, perfect served with fluffy naan or steaming hot rice. We hope you savor every bite!