Punjabi Chole/Chana Masala ~ Punjabi Chickpeas Curry

Well, when it comes to food, I'm a die hard fan of Punjabi food along with Bengali food. When we go to restaurant, my preference doesn't vary much, either it will be Chinese or Punjabi. To satisfy my punjabi food cravings, I cook at least 3-4 punjabi meals in a week. My most favorites are punjabi chole masala or paneer butter masala. As easy it is sounds, but it's very difficult to cook a delicious chole masala. A very selective range of spices are the key ingredients in this dish. The taste varies also if one of them is missing. I always make chole masala with readymade chole masala available in the market, but the taste never satisfied my tastebud. So, this time I tried with homemade chole/chana masala and I want to share the recipe with you...

Punjabi chole masala : Chole is made with kabuli chana or chick peas soaked overnight and then cooked in a onion-tomato gravy with this chole masala added for flavours.

Ingredients for Chole/chana Masala:
You can make this spice mix in a bulk and store in an air-tight container for at least 2-3 months. You can add this powder with many punjabi recipes like Kala Chana masala, kadai chole.

Bay leaves : 3
Dry red chillies : 3
Black cardamoms : 3-4
Cinnamon : 4 sticks
Cloves : 7-8
Cumin seeds : 3 tsp.
Coriander seeds : 2 tsp.
Mustard seed : 2 tsp.
Black peppercorns : 2 tsp.
Fennel seeds : 2 tsp.

You can add more or less black peppercorns or red chillies to suit your taste. Roast the spices in medium heat on a flat tawa or griddle until fragnant. Cool and then grind to a fine powder. Store immediately in an airtight container.

Now to the recipe of Chole Masala ::
Ingredients :
Chickpeas/Garbanzo Beans/Kabuli Chana/Chole : 1.5 cup
Black tea bag - 1
Bay leaf -1, black cardamom-3,Cinnamon stick-1
Onions : 2, medium(chopped)
Tomatoes : 3, medium(chopped)
Green chillies : 2, slitted
Ginger-garlic paste : 1 tblsp.
Turmeric powder : 1 tsp.
Red chilli powder, if needed, to taste
Amchur powder/dry mango powder : 2 tsp.
Chole masala : 11/2 tblsp.( ABOVE PREPARED/store bought)
Garam masala powder : 1/2 tsp.
Oil : 2 tblsp.
salt to taste

How To :

Soak the Chana/chick peas overnight. Transfer the chick peas and the water it has been soaking into the pressure cooker. Add in Cinnamon Stick, Bay Leaf, Black Cardamom, Teabags & a little salt. Mix and close the cooker. Allow it to whistle 4-5 times, then lower the heat and cook for another 15 mins.
Once done, allow the pressure to go down and then open. Seperate the water and the chanas, do not discard the water. Store it and we are going to add this broth into the curry.
Now heat oil in a pan, add sliced onions, saute till they are light brown in color, add ginger-garlic paste and slitted green chillies. Saute for 2 minutes, then add chopped tomatoes and saute until tomatoes are soft.
Add prepared chole/chana masala, garam masala powder, turmeric powder and red chilli powder if needed. saute for couple of minutes till oil seperates from spices. Add little salt, too. Now add boiled chick peas/chana in there and toss well with the spiecs. Saute for 3-4 minutes.
At this time, add about 1 cup of the reserved broth in there. If you have less broth, can add warm water too. Check the seasoning, add salt if needed. Cover with lid, simmer and let it cook. Check time to time.
When Chickpeas are soft and the consistency of gravy is semi-thick and nicely coated with chick peas, add amchur/dry mango powder. Remove from heat and serve warm with hot bhature, naan or any kind of Indian flatbread.