A very popular dish in Punjabi cuisine. Delicious with batura / puri / rotis !!!!
Serves: 3 – 4
For chole (channa):
1 cup (200 ml / 8 oz – Indian standard measuring cup) chole (white chick peas)
2 ½ cups water (500 ml)
3 tea bags
2 cinnamon sticks
1 teaspoon salt
Wash and soak Kabuli channa / white channa for 6-8 hours (or overnight) in 2 1/2 cups water (500 ml). Add salt, cardamom, cinnamon, cloves and gently keep tea bags ( to get black color for chole - optional) and pressure cook (pressure cook along with soaked water – Final water level should be 1 – inch above chole / channa / chickpeas) for 30 minutes ( reduce heat from high to medium after 3rd whistle and cook for 25 minutes ). Allow to cool naturally. Open the lid and remove tea bags, cinnamon, cloves and cardamom. Reserve ½ cup (75 – 100 ml) stock for later use.
For the masala (spice paste):
1 onion (medium size), roughly chopped (adding onion will make a creamy and thick gravy)
6 cloves garlic, chopped
½ - inch piece ginger, chopped
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
2 pinches clove powder
2 pinches nut meg powder
2 pinches cinnamon powder
Transfer all the ingredients into a small mixer bowl and make a smooth paste. Sprinkle 1 tablespoon water when making the paste. Keep aside.
1 tablespoon oil
1 tomato, pick well ripe (1 big size or 2 small size), finely chopped
2 pinches amchur powder (dried mango powder)
Extra 50 ml (1/4 cup) water
Extra salt to taste
2 teaspoon chopped coriander leaves
Heat oil in a wide pan. Add spice paste (masala) and fry for 3 – 4 minutes on a medium to low heat until the raw smell goes and thickens (stir continuously).
Add chopped tomato (along with the juice) and stir well for 2- 3 minutes.
Add boiled chole (along with the stock - may be ½ cup (75 – 100 ml), amchur powder, add extra ¼ cup (50 ml – extra water, adding water should not be more than 100 ml / ½ cup. It won’t be delicious if the gravy is too thin)) water if required and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 12 – 15 minutes until the gravy thickens / well coated on chole. Sprinkle chopped coriander leaves, decorate with onion rings / lemon wedges when serving with batura / puri / rotis.