Punjabi Chhole (Chick Peas in Tangy Tomato Gravy)

 A very delicious, spicy and popular chickpea curry cooked in angy tomato sauce - specialty of Punjab(India)

Punjabi chhole or Chana masala is one of the most popular dish from Punjab and Delhi, but loved all over the world. You can find it at every street and corner shop in Delhi. There are so many recipes and versions of making this delicious and spicy chana masala. Today I am sharing  my favourite recipe which is loved by me and  my family,This is also a no onion no garlic recipe as always.You need to add a special blend of spice-chana masala to give a special touch and flavour to this dish.I never brought readymade chana masala but prefer to make my own fresh masala,but you can use any good brand of readymade masala.

This is best enjoyed with naan,kulcha,bhature or with any fresh bread.Serve with fried green chilies,stir fried tomatoes, grated raddish salad,pickle and fresh lemon wedges.

 

INGREDIENTS:-

• Chick peas (Garbanzo beans)-1.5 cup*

Boil with-

• Cinnamon-1 inch
• Black cardamon-2
• Pepper corns-8
• Cloves-3
• Tea bag-1
• Amla pieces(Indian goose berries) -3(optional) *
• Baking soda-1/2 tsp(optional)

Grind together-

• Tomato -4
• Green chilies-3
• Ginger-1.5 t.s

Tempering

•  Bay leaf-1
• Cumin-1 tsp
• Cloves-2
• Asafoetida-1/3 tsp
• Gram flour-1.5 tsp
• Oil-3 tbls  

Dry masala 

• Chili powder-1.5 t.s
• Turmeric-1/2 tsp
• Black salt-1/2 t.s
• Salt-1 tsp
• Carom seeds( Ajwain)- a pinch of
• Coriander powder-1.5 tsp
• Mango powder or tamarind paste-1 tbls
• Chana masala-1.5 tsp*
• Garam masala-1/2 tsp

To Garnish-  

• Lemon juice-2 t.s
• fresh coriander-2 tbs
• Ginger juliennes-1 tbs

PROCEDURE-

1. Wash and soak chick peas at least for 8 hours.
2.  Wash them well with clean water and take in a pressure cooker,add cinnamon, black cardamom, cloves, pepper corns,tea beg,amla pieces,baking soda and 2.5 glasses of water.
3. Pressure cook for 5-6 whistles on medium heat or till chick peas are cooked well.(soft to touch).
4. Open the  cooker and remove the tea beg and amla pieces .
5. Grind and make smooth puree of tomato,green chilies and ginger.
6. Heat oil in a pan,add bay leaf ,cumin and asafoetida,when it start crackling add gram flour and roast to a golden colour.
7. Now add tomato puree,mix,  cover and cook for few minutes on low flame.
8. Add all the powdered spices and ajwain,cook till oil start separating from the gravy.
9. Now add boiled chick peas and enough water-1/2 cup to 1.5 cup (depends on how much gravy you need).mix well
10. Cover and cook on slow heat for 15 minutes.keep stirring
11. Add some lemon juice according to your taste.
12. Garnish with fresh coriander and ginger juliennes.
13. You can also add fried potato cubes,grated paneer and some stir fried tomato pieces before serving. 

Tips -

 1 -To Make Chana Masala-
Dry roast 1.5 t.s coriander seeds,1 tsp cumin seeds and 1/2 tsp anardana(dried pomegranate seeds) and then grind with 2 cloves , 1 black cardamom,1/4 inch cinnamon and make a fine powder OR  use ready made chana masala powder.
 2  -QUICK VERSION-  Use ready made cooked tin of garbanzo beans/chick peas and start from step 5.
3  -Amla-Amla is added to give a dark brown colour and flavour to the dish.and if you don't have amla, then tie a tsp of tea leaves in a muslin cloth and add at step 2.