Kabuli Chana Masala / Chhole is a delicious Punjabi recipe popular all over India. It is a healthy recipe, as the white chickpeas (Kabuli Chana) are full of protein.
To get an authentic Punjabi taste put one teabag ( or tie one teaspoon of tea powder in a clean cotton cloth ) while cooking the chana.It gives a dark color to the chana and also gives a nice flavor.
Kabuli chana is generally served with Bhature, but it also tastes delicious with chapati, naan or rice.
In this recipe, I have used fresh whole masala instead of ready-made chhole masala, because it may contain preservatives.
|Course: Main Course Cuisine: Indian|
»»» Equipment needed –
First Wash the Kabuli Chana properly and soak it in the water for 6 to 7 hours.
We are also going to add potatoes to give thickness to the gravy.
Pressure cook the chana and potato. Add some salt while cooking the chana.
Meanwhile, you can start preparing gravy to save time.
To prepare a gravy, we require 2 to 3 medium size onions, 2 to 3 medium size tomatoes, 14 to 16 peeled garlic cloves and about one inch of ginger.
Now, cut the onion into slices and fry it in oil.
you can even make onion paste directly (without frying) but frying of onions will enhance the taste of the gravy.
Fry onions till its color changes to red as shown in the picture.
Switch off the stove and keep the onions aside for cooling.
Keep a kadhai on the stove and pour some oil in it for heating.
Put bay leaves, black cardamom and star anise and fry them nicely.
You can also add 1 to 2 sticks of cinnamon into this. This will enhance the taste and flavor.
Prepare a paste of ginger and garlic and add it to the oil and fry it nicely.
Roughly cut tomatoes and blend them in a mixer to prepare a smooth puree and add it to the oil.
Prepare a paste of fried onions and add it to the mixture.
Fry the paste till all the water evaporates and the puree starts releasing oil.
Now add red chili powder, garam masala, turmeric powder, asafoetida and coriander powder to the puree.
After adding all spices fry them nicely for 2 to 3 minutes.
Then add boiled Kabuli chana and boiled potatoes (cut them roughly) to the kadhai.
Add salt, we have already added some salt while boiling the chana so adjust the amount of salt according to that.
Let it boil for 8 to 10 minutes.
Finally, add chopped green fresh coriander and dry mango powder to the Kabuli chana masala. mix it well and off the stove.
Your delicious and yummy Kabuli Chana Masala is ready.
Garnish it with coriander.
Serve it with Bhature, naan, chapati or rice.
>>Recipe Notes –
- You can also add 2 to 3 pieces of cinnamon to enhance the taste.
- Make sure that while frying the tomato onion paste, it will start to leave oil then only you should add Red chili powder and other spices.
- For an authentic taste, instead of dry mango powder, you can add 1/4 teaspoon of amla powder (Indian gooseberry powder) and 1/4 teaspoon of dry pomegranate powder.
- To get tangy red color, just add some grated beetroot while frying the tomato puree.
Main Course, Panjabi Food