PUNJABI CHANA MASALA OR CHOLE MASALA
A North Indian styled chick peas/Garbanzo beans recipe with freshly pounded roasted spices and khada masala/whole spices.
Provided by Pushpita Aheibam
Time 50m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Pressure cook and boil the beans upto 5 whistle or for 10 mins. Keep aside and let the pressure drop.
- Heat a pan or wok on medium and add in the oil and the ghee, let the ghee melt completely.
- Reduce the heat to low now and add in the khada masala/whole spice mix and let splutter.
- On a medium heat, add in the onion paste to the whole spices, saute in and fry till the water dries and the fat separates.
- Add the garlic paste and stir in until the raw smell is gone.
- Add the tomato puree, chilli powder, roasted spices powder, salt and saute until the oil separates.
- Now add the boiled chick peas/garbanzo beans, (retain the water for the curry). Carefully fold in the peas with the fried masala/spice mix and fry for few mins on low.
- Add water little at a time and let simmer, with occasional stir in.
- Once done, garnish with freshly chopped coriander or cilantro leaves and serve hot with any Indian flat bread or rice.
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