Chana Masala | How to Make Punjabi Chole Bhature Recipe | FoodFunia

Punjabi Chole Bhature Recipe is an authentic traditional Punjabi cuisine made with kabuli chana, a term for chick peas in English. This Punjabi delicacy that is Chole Bhature is the most popular dish across North India.

INGREDIENTS

1. 250 gms Kabuli Chana/Chick peas
2. 1 tbsp oil
3. 2 medium sized onions finely sliced
4. 4 medium sized tomato made into puree
5. 1 small ginger piece
6. 2-3 garlic cloves
7. 4-5 green chillies
8. salt - according to taste
9. 1 tsp red chilli powder
10. ½ tsp turmeric powder
11. 2 tsp roasted coriander powder
12. 2 tsp roasted cumin powder
13. 1 tbsp chole masala powder
14. 1 tbsp fresh coriander leaves
15. 1 large cinnamon stick
16. 2 bay leaves/tej patta

Punjabi Chole Bhature Recipe is an authentic traditional Punjabi cuisine made with kabuli chana, a term for chick peas in English. This Punjabi delicacy that is Chole Bhature is the most popular dish across North India. For The Recipe:

1. In a pressure cooker, boil the chana by adding enough water and pressure cooking for about 8 - 10 whistles.
2. Reduce the steam and rest it aside.
3. In a cooking pot, add oil, heat it, add cinnamon stick and bay leaves.
4. Add one sliced onion and fry till slight brownish, also add green chillies.
5. Add paste of (one sliced onion, ginger,garlic cloves, 2 green chillies), mix and saute the masala well.
6. Add tomato puree and stir well and cook for few minutes.
7. Add all the dry spices which are salt, red chilli powder, turmeric powder, roasted coriander seeds powder, roasted cumin seeds powder, chole masala powder.
8. Stir the dry spices well and cook the whole mixture on sim flame until oil starts separating from the masala.
9. When oil oozes out, the masala is cooked well.
10. Add the boiled kabuli chana/chick peas along with its stock which is obtained after pressure cooking.
11. Mix well and cook for about 10 - 15 minutes for the chole to be absorbed in the masala.
12. Garnish with fresh coriander leaves, onion rings and serve hot with bhature.

NOTES

1.One important step into making this curry is soaking kabuli chana overnight for atleast 8 hours.
2.Chole masala powder is readily available in markets.
3.Inorder to make the curry dark, I usually prefer adding dried amla/Indian Gooseberry while pressure cooking which is totally optional.

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