Chhole masala recipe

 Chhole masala recipe |Chana masala |punjabi chhote recipe| kabuli chana

Ingredients:

for pressure cooking:

• ▢1 cup chickpea / chana
• ▢water (for soaking)
• 
  ¾ tsp salt
• ▢3 cup water (for pressure cooking)

for curry:

• ▢2 tbsp ghee
• ▢3 pod cardamom
• ▢1 bay leaf
• ▢1 tsp cumin / jeera
• ▢1 onion (finely chopped)
• ▢1 chilli (slit)
• ▢1 tsp ginger garlic paste
• 
  1 tsp salt
• ▢2 cup tomato puree
• 1 tbsp chhole masala
• ▢2 tbsp coriander (finely chopped)

Method:

• firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.
• transfer the soaked chickpea to a pressure cooker.
• add ¾ tsp salt and 3 cup water.
• pressure cook for 5 to 6 whistles or until the chana is cooked well.

curry preparation:

• firstly, in a large kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic.
• add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown.
• further add in 1 tbsp of chhole masala and 1 tsp salt. saute on low flame until the masala turn aromatic.
• now add 2 cup tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water.
• saute until the oil separates from the masala paste.
• now add in pressure cooked chana and mix well adjusting consistency as required.
• cover and simmer for 10 minutes or until the flavours are well absorbed.
• finally, enjoy 2 tbsp coriander and enjoy chhole masala with roti, puri or hot steamed rice.