Punjabi chole masala-How to make-Step by step photos

Cuisine Style: North India | Cooking Time:15- 20 minutes | To Serve: 4 | Type: Curry, Masala, Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients

• Chick pea - 1/2 cup
• onion - 1
• ginger & Garlic - 1 tbsp
• Tomato - 4
• Tea decoction- 3 tbsp
• [spices] -Cinnamon, cumin, cloves, cardamom , bayleaf
• asafoetida - 1/2 tsp
• Kasoori methi - 2 tbsp
• Coriander leaves - 1 tbsp
• Coriander powder - 1 tbsp
• Garam masala - 1 tbsp
• Red chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Oil - 1tbsp
• Salt to taste
• Water as needed
• *Channa masala – Poppy seeds-1 tbsp, star anise- ¼ , cloves-2, green cardamom – 2, coriander seeds- ¼ tsp, cumin seeds-¼ tsp, dry red chilli – 1, pepper corn – 3, cinnamon stick -¼, cassia – ¼, bay leaves- ½ , fennel seeds-¼ tsp, black cardamom – 1
• Dry roast all ingredients, then grid to smooth powder

Method

• Wash and soak chickpeas for overnight or 8 hours
• Heat butter & oil in a pan, add Cinnamon, cumin, cloves, cardamom , bayleaf
• Add onion paste sauté till raw smell out.
• Add hing, ginger, garlic paste, & green chilli sauté gently.
• Then add tomatoes cook until the raw smell out. Add water if required.
• Add Tea decoction boil for 2 min
• Add soaked chickpeas mix well then add Coriander powder , Garam masala ,Red chilli powder , Turmeric powder .
• Cover lid & cook for 3 o 4 whistles
• Once cooked, remove lid, mash gently
• Add chopped Kasoori methi , coriander leaves & cut of heat.
• Garnish with butter and serve hot with rice, or chapati.

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Punjabi chole masala