Monday, March 12, 2012

Punjabi Channa Masala/ Punjabi Chole : Chickpeas with onions and tomatoes





Chole recipes have been tricky: there is always a slight variation in the recipe from one time to the other. For me, 'tartness' is almost always the variable. This was a make-ahead recipe during the weekend: several things happening. This recipe, with onions, tomatoes and ginger comes through in a  gorgeous chocolate hue without tea leaves. The recipe is taken from Anita; thankyou! Here is another favourite but one without onions or tomatoes.
The  Chickpea recipes from the sub-continent freeze well. It could be assembled  in many different stages. Freeze:
  • the raw, soaked chickpeas.
  • the cooked chickpeas 
  • the ground and fried masala
  • the cooked curry!
This recipe is added to  My Legume Affair, hosted by Girlichef and  started by Susan
Couple of notes:

  • Roma tomatoes I used were not tart enough. I would use another variety and/or increase the amount slightly- 1/2 cup.
  • Lime Wedges used individually. You could also squeeze a tbsp or two of lime juice in the Chole.

INGREDIENTS
1.5 Cups of dried chickpeas, 
1 Cup of chopped, tart tomatoes
1 Cup of finely chopped onions
1 inch of ginger, chopped
2-3 green chillies for garnish
Mint leaves, for garnish


NOTE: For the Powdered Masala: Yields 4 tbsps Recipe Needs only 2 tbsps
2 tbsps of coriander
2 tsps of cumin seeds
4-5 cloves
2 cloves of black cardamom
2 tejpatta
1/2 tsp Anardana powder [ pomegranate seeds powder]
Dry roast the above spices on medium low heat, powder  and use only 2 tbsps for the recipe here.
Salt and Spice
Punjabi Chole served with Puris and fried green chillies, sprinkled with salt and asafoetida.
Method
  • Soak the Dried Chickpeas in cold water overnight/ 8 hours. Rinse in several changes of water. Cook the Chole with a pinch of soda bicarbonate. Keep aside.
  • Heat 2-3 tbsps of oil. Saute the onions until pink. Add the chopped ginger. Then the chopped tomatoes.
  • Bhunao/ Saute/Fry the masala until the oil separates. Sprinkle with water or add more oil if the mixture catches at the bottom. Add the garam masala and fry for some more time.
  • Alternately you could also fry the masala on medium low for about 20 minutes using the same method/bhunao.
  • Add the cooked chickpeas and water according to your desired consistency
  • Simmer  for 15 minutes
  • Squeeze 1-2 tbsp of lime juice-optional.
  • Garnish with mint leaves and/or coriander leaves/green chillies/ red onion slices with lime juice and salt.

25 comments:

  1. delicious combination looks wonderful

    ReplyDelete
  2. wow...yummy n delicious lukinbg curry, but really i got attracted to the chilli fry there...yum

    ReplyDelete
  3. Delicious chole and the pictures look wonderful..

    ReplyDelete
  4. What a lovely, lovely meal. Your photos are so beautiful...they make me feel like this food is right in front of me. I'm saving this recipe to try one day soon (I hope). Thank you for sharing this with MLLA this month =).

    ReplyDelete
  5. I luv those spiced green chil ,it's been so long since I had this ,chola looks yum,..

    ReplyDelete
  6. Wow...such an mouthwatering recipe....looks tempting and yumm. liked the little kadai. Nice click.

    ReplyDelete
  7. This is such a wonderful recipe..Thanks for posting it..Bookmarked..

    Aarthi
    http://www.yummytummyaarthi.com/

    ReplyDelete
  8. Wow,drool worthy..your clicks are superb..makes me hungry.

    ReplyDelete
  9. Thanks for the wonderful entry !! Looks delicious and yummy !! I have updated the recipe name in the list !!

    Ongoing event CC:Vegan Diet - Plant Based Food

    ReplyDelete
  10. wow...channa curry looks more tempting...well made n i loved all your pictures,too good!
    thanks for this wonderful entry!
    Spicy Treats
    OnGoing Event:kitchen Chronicles - Summer Splash
    Ongoing Event : HITS~Fiber Rich Foods

    ReplyDelete
  11. Love this combination...Punjabi chole has a distinct flavour.

    ReplyDelete
  12. Punjabi chole looks so delicious, perfect with lovely color n well explained Shri :-)
    Some of my punjabi friends add tea bag as well(think to get that color). Great pics n well presented too..
    Send in your entries to The Kerala Kitchen Event @Cook-Ezee

    ReplyDelete
  13. Thankyou! Yes Prathiba I do use tea leaves in some Channa recipes. Here, dry roasting the masalas and frying the onion-ginger-tomato mix to a dark shade achieves the same result.
    :-)

    ReplyDelete
  14. one of our favourite sides with paratha. I never used anardana in chana before but i know it would taste amazing!! btw love the props you used :)

    ReplyDelete
  15. The pictures speak more than words...lovely clicks of the usual masala made with care! The colour of the gravy is excellent1

    ReplyDelete
  16. this curry looking hot delicious.........loved the presentation....can feel the taste as well...hmmmm..yumyumm....awesome pics....
    Maha

    ReplyDelete
  17. Awesome ! love it and I love your spice mixture. Usually I end up adding store bought masala ;-) got to try this home made masala

    ReplyDelete
  18. very delicious and inviting.
    You have a wonderful blog here.
    Do visit my new blog in your free time.
    http://www.foodydelight.com/

    ReplyDelete
  19. One of my favorite combo,looks so inviting n delicious.

    ReplyDelete
  20. Shri, Vishu Greetings.
    Felt happy seeing your comment and greetings.
    I am unable to blog or visit any blogs regularly because of severe power cuts we are having here.My work is hampered:(.

    ReplyDelete
  21. I love Chole and your pic makes me drool!! Do visit mine if you have free time,
    http://youtoocancookindianfood.blogspot.in/

    Happy to follow you!!!

    ReplyDelete
  22. I love the cholle and this is yummy:)

    ReplyDelete

Thank you for your valuable feedback!