Chole Masala not to be confused with the Channa Masala that I have already posted long back. This is the new variety of Chole Masala which I learnt from my Punjabi friend Lavina. Chole Masala and Rajma Masala is almost their daily menu. She told this recipe with Batura too. This recipe has few different ingredients in it as compared to the other one. They (Punjabi) use Tea decoction at the end. Some people will add the Tea bags while cooking the Channa. But my friend here suggested me to add it at the end.
The recipe is not so very complicated as it looks. Soak the channa overnight and cook it. Here we are adding Bay Leaf and Cinnamon as seasoning ingredients. If I do the South Indian style, I prefer to add the Channa Masala Powder of MTR and for the Punjabi style Chole Masala of Everest brand is the best. By adding the Tea decoction to the curry, it gives different taste and colour.
Do not add more than 1/2 cup and it should not be too strong, else it may turn to bitter in taste and you need to adjust with the other ingredients. Always remember to add little more masala, as the Chole Masala becomes bland once it absorbs the Masala ingredients. So try making this Punjabi style Chole Masala and enjoy it with Batura, Naan, Poori or with Chapati too. I am going to post Batura recipe as soon as possible.
Chole Masala Ingredients:
- Kabuli Channa – 250 grams
- Onions – 2 medium sized
- Tomatoes – 2 medium sized
- Ginger + Garlic Paste – 1 tsp
- Turmeric Powder – 1/2 tsp
- Jeera Powder – 1 tsp
- Dhaniya Powder – 1 tsp
- Garam Masala – 1/2 tsp
- Chilli Powder – 1 tsp
- Chole Masala – 2 tsp
- Pulao leaf or Tej Patta / Bay leaf – 1
- Cinnamon or Dalchini – 1 inch – cut into small pieces
- Oil – 2 Tbsp
- Salt
- Tea Powder – 1 tsp
Preparation Time: 15 minutes
Soaking time: Overnight
How to Make Chole Masala – Punjabi Style:
1. Wash and soak Channa in hot water or in normal water overnight. Next day using the same water pressure cook the Channa for 7-8 whistles or till it turns to soft.
2. Prepare the Onion paste by cutting and grinding it in a mixer grinder and also prepare the Tomato Puree. Take 10-12 cooked Channa with little water and grind it in a mixer grinder till it turns to smooth paste; keep everything in a separate bowl.
3. Heat Oil in a pan, add Tej Patta or Pulao leaf and also add the Cinnamon. Fry for a minute. Add Ginger+Garlic Paste to the pan and fry. Then add Onion Paste and fry till it turns to golden in color.
4. At this stage, add Tomato Puree and cook for 2 minutes. Now add all the Powders like, Turmeric Powder, Jeera Powder, Dhaniya Powder, Garam Masala, Chilli Powder, Chole Masala and Salt. Mix everything with the help of spatula and cook until it leaves Oil in the sides of the pan.
5. Now add cooked Channa and take only 1/2 Cup of cooked water and add it to the above Masala. Then add the Channa Paste and cook everything in a low-medium flame for about 5 to 6 minutes.
6. Meanwhile, take the remaining cooked water in a vessel (say about 1/2 cup), add the Tea Powder, boil it and filter the tea decoction. Now add this to the above Chole Masala and cook for 3 minutes then switch off the flame.
Now Chole Masala is ready to be served. You can serve this with Batura, Poori, Naan or Chapati and all varieties of Indian breads.
Tips:
1. Channa should be cooked properly. If it is little hard, it does not absorb the Masalas. So try to pressure cook for more whistles than mentioned, sometimes I cook for 10-12 whistles.
2. Some people add the tea bags or Tea Powder tied in small muslin cloth and keep it in cooker while cooking Channa. But my friend told to add at the end. So I followed her.
3. You can prepare Chole spicier by adding more Chilli Powder and Chole Masala powder, as Channa turns bland if we do not add proper masalas to it. This time I used Everest Chole Masala. This gives authentic North Indian taste.
