Punjabi cuisine is associated with food from the Punjab region of India and pakistan. This cuisine has a rich tradition of many distinct and local ways of . One is a special form of tandoori cooking style that is now famous in other parts of India, UK, Canada and in many parts of the world.
Chole or Chana masala ([ˈtʃənaː məˈsaːlaː], literally “spiced chana”), also known as channay, as well as chole masala or chholay (plural) is a popular dish from the Indian subcontinent, notably in Indian and Pakistani cuisines. The main ingredient is a variety of chickpea called chana (चना) or kala chana, meaning black chana. They are much smaller (about half the diameter) with a stronger flavour, and firmer texture when cooked. Chole is the name for the larger and lighter coloured chickpea commonly found in the West. These are known as kabuli chana (काबुली चना) in Hindi-Urdu. Chana masala is fairly dry and spicy with a sour citrus note – usually served with coriander and onion. Chana are usually replaced with chole in most restaurants, and both are widely sold as snack food and street food in India and Pakistan.
Along with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled “amchoor”), crushed pomegranate seed (anardana) and garam masala.
Here i am going cook, Amritsari Chole Masala, The Authentic taste of Punjab. The recipe is inspired from Bombay Chef Mr. Varun Inamdar.
- Chickpeas (Channa/Chole) Boiled with Salt 1.5 Cups
- Onion 1 Big (Thinly Chopped)
- Tomato 2 Nos. Small (Thinly Chopped)
- Green Chilly 2 Nos. (Slitted)
- Crushed Ginger Garlic 1 Tablespoon
- Dry Bay Leaves 2 Nos.
- Turmeric Powder 1/4 Teaspoon
- Coriander Powder 1 Teaspoon
- Chilly Powder 2 Teaspoon
- Cumin Powder 1/2 Teaspoon
- Amchur Powder (Dried Mango Powder) 1 Teaspoon
- Dried and Crushed Anardana (Dried Pomegranate Seeds) 2 Teaspoon
- Garam Masala 1.5 Teaspoon
- Vegetable Oil 1 Tablespoon
- Ghee 1 Teaspoon
- Salt, Water and Coriander Leaves as required
Note. Boil the Chickpeas with a teabag in it will help you to get the real dark black color for this dish.
- Heat up your favorite Kadai with Oil and Ghee
- Splutter the Bay leaves, Add Onion and Sauté till it become golden brown
- Add Ginger, Garlic and Green Chilly; Sauté for a minute
- Add Tomato and Sauté till it become transparent
- Add all the Dry Masalas and Salt; Sauté till the raw smell goes
- Add the Boiled Chickpeas, With Water as required
- Cook it for 8 to 10 Minutes or till desired consistency (Mash few of the Chickpeas for consistency)
- Authentic Amritsari Chole Masala is ready to be served!!!