Course: Lunch or dinner
Punjabi chole masala or chana masala is one of the most popular curry dishes from India. In fact, in north India no wedding or party is complete until you have chole masala on the menu.
To pressure cook:
2 cups + 2 tablespoons raw chickpeas
5-6 green cardamom pods
4-5 black peppercorn
2 bay leaves
2 cinnamon sticks
Salt to taste
5 cups water
For the chole masala:
1 tablespoon oil
3/4 cup puréed onion from two small onions
2 teaspoons ginger-garlic paste
2.5 cups puréed tomatoes (4 medium tomatoes)
3 teaspoons chole masala powder (found at any Indian store)
1/2 teaspoon red chilli powder or to taste
1/2 teaspoon paprika powder
3/4 teaspoon cumin powder
Salt to taste
1/2 tablespoon crushed kasuri methi also known as dried fenugreek leaves
2 tablespoons chopped cilantro
1. Soak the chickpeas overnight in enough water to cover them. In the morning, drain the water.
2. In a pressure cooker, add the soaked and drained chickpeas, bay leaves, cardamom, cinnamon stick, salt and 4 to 5 cups water. Pressure cook at high flame till you get one or two whistles. After that, lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
3. In a wok, heat 1 tablespoon of oil. Once hot, add cloves and grated onions. Fry the onions till raw smell goes away and they are light golden brown.
4. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
5. Add tomato purée, stir and let cook for 12-15 minutes on medium-low flame. Cover the pan to prevent it splashing around.
6. Add the chole masala powder, red chilli powder, paprika powder, cumin powder, salt and mix for 1-2 minutes.
7. Add the chickpeas and stir till they are coated with spices, around two minutes.
8. Add water used for boiling chickpeas, cover pan and let simmer at medium heat for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly.
9. Sprinkle some kasuri methi and garnish with chopped coriander leaves.
10. Serve with roti, paratha or plain rice.
Special thanks to our friends at Community Actions Trust NZ (CATNZ) for putting these recipes together and to our event sponsors ANZ.
You can download the PDF version of the recipes here.