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Thursday, September 4, 2014

PUNJABHI CHOLE -VEGETARIAN DISH from indiankitchen -Pakashala

  • Chana masala (Chole in Punjabhi) is very popular dish from Punjab region,typically served with bhature.this Indian Curry is prepared with white chic peas(Kabuli Channa) kabuli senagal in telugu and with lot of spices,Easy to cook,Kids love this,some times they eat it as snack without bhature or puri


      1 Cup Kabuli Channa (Bengal gram)
      2 table spoons of Chana ka dal (optional)
      2 big cardamom
      1 " Stick Dal chini (dal china chakka in telugu) Cinamon
      2 Tsp Tea leaves tied in muslin cloth or two tea bags
      3-4 vertically split green chilies

    For  Masala Paste 

    2 Onions -Chopped finely
    1 1/2 tsp anaar dhana powder (pome granate seeds powder-Optional as it is part of original dish)
    1 Big Ttomato   -Chpped into small pieces
    1'piece Ginger-Chopped finely
    1 green chilli paste 
    3-4 garlic flakes(big)
    Ginger and Garlic paste : 2 tsp

    Other spice powders

    1/2 tsp punjabhi chole masala (MTR or Badsha or any other brand)
    2 tsp dhania powder
    1Tsp Cumin Powder
    1TspSalt  or as per your taste
    1/2 Tsp red chilli powder 
    1/2 tsp turmeric     
    1/2 tsp Amchoor (optional) if tamoto is sour no need)
    Edible oil  3-4 table spoons


    1.Soak Kabuli channa and Chana Dal over night or 6-8 hours in a pressure cooker,add little cooking soda or baking soda for best soak tea bags in side pressure cooker for morning discard water,Wash channa with fresh water 

    Add Big Ilachi ,Tea leaves ,1/4 Tsp Soda and enough water to cover the channas nicely.

    2.Pressure cook all ingredients together add few drops of edible oil and turmeric and give at least one whistle on high flame.Keep on Low flame after first whistle for about 20-25 minutes,keep aside 

    3.Heat 4 tbsp oil.Add chopped onions and green chillies,saute till thet become transparent,add ginger garlic paste (2 tsp) cook till it looses raw flavor. stir till onions turn golden brown (do not burn them) you will no once you get aroma that onions are cooked well

    4.Add Chopped Tomatoes,Chili powder,Salt,Coriander powder,Cumin Powder,turmeric and stirr continuously,till tomatoes becomes mushy(a paste kind thing) cook till oil separates 

    5.Strain Chanas,keeping the stock(liquid from boiled chana) aside,Remove Tea bags from boiled chanas and add to the onion tomato paste,mix well,stir fry gently for 5-7 minutes (in order to avoid breakage of Channa,stir gently)

    6.Check the salt,if needs add some more add Chana masala powder and amchoor (dry mango powder)

    7.Add Chana boiled liquid.Cook on medium heat till the liquid boils and dried up little 

    8.add 1/2 t Spoon Sugar (optional)

    9.Garnish with Onion Rings,Mint Leaves and Tamoto wedges 

    Best recipe for Bathure (punjabi poori) or Poori or Chapati or simply in plain white rice

    Note : if your tomato is not very sour or you do not have Amchoor powder in your hand dont worry add 1-2 tsp tamarind juice (after straining the seeds)