Ingredients
-
FOR INSTANT HOMEMADE CHOLE MASALA
-
8 - 10 Black pepper
-
2 small Black cardamom
-
2 - 3 Green cardamom
-
1/4 tspn Dry Fenugreek leaves
-
1/4 tspn Jeera
-
1 inch Cinnamon stick
-
1 Star anise
-
2 -3 Cloves
-
1/4 tspn fenugreek seeds
-
1 tspn Coriander seeds
-
2 - 3 Whole red chilli
-
1/4 tspn asafoetida
-
FOR GRAVY
-
less than 1/4 tspn Mustard seeds
-
1/4 tspn Jeera
-
1/4 tspn Fennel seeds
-
1 large Bay leaf
-
1/2 inch Cinnamon
-
2 Green cardamom
-
1 small Black cardamom
-
1 large Onion chopped
-
2 medium Tomato puree
-
1 tspn Ginger garlic paste
-
As req. Green chilli chopped
-
few Curry leaves
-
1/4 tspn asafoetida
-
1 tspn kashmiri chilli powder
-
1/4 tspn Turmeric powder
-
1/4 tspn Jeera powder
-
3/4 tspn Coriander powder
-
1/2 tspn or as req. Degi chilli powder
-
1/2 tspn Crushed kasuri methi
-
salt
-
1 tspn Honey
-
Chopped coriander leaves
-
FOR PREPARING CHOLE (CHICKPEAS)
-
1 cup (Baking cup) Soak chickpeas overnight
-
1 Tea bag
-
1 inch cinnamon
-
1 star anise
-
1 black cardamom
-
salt
Directions
The most famous type of chole recipe is the amritsari chole and the second one is peshawari chole.
The only difference in both the chole is that first one is medium spicy and darker in colour. The second one is reddish in colour and it is often tasted very spicy.
I love the punjabi dhaba style chole masala which we will be seeing in this article today.
For preparing chole :
Soak chole overnight and pressure cook for upto 5 whistles. 1 high whistle and 4 slow whistles. set it aside.
I like the chole to be white in colour as such i dont add tea bags or any flavour to it.
But another method is that while setting to pressure cook add a tea bag to enrich a darker color. along with few mixed indian whole spices like, bay leaf, cinnamon, star anise, black cardamom etc.
For preparing instant chole masala powder :
In a fry pan just dry roast all the spices mentioned under the ingredient list. Grind to fine powder and set it aside.
For preparing Gravy :
- In a wide chatty, add oil, mustard seeds to splutter, jeera, fennel seeds (saunf), bay leaf, cinnamon stick, cardamom, you can add all these together at once instead of adding one by one. so that the spices cook evenly.
- Add chopped tomato, curry leaf, chopped green chilli, ginger garlic paste and cook well sinked under the oil. add a spoonful of chole masala that was prepared instantly. along with kashmiri chilli powder, degi chilli powder, turmeric, coriander and jeera powder.
- add the cooked chole and saute in the spice for a couple of minutes. so as to infuse the chole with the flavours. let the chole cook to a point until it get mashed within one press when you pinch it.
- If the chole is just cooked then it would not absorb all the flavours.
- Add tomato puree along with salt, simmer and bring to a good boil. garnish with finely chopped coriander.
- compliment with poori, paratha, jeera rice and raita.
