|Chana Masala Recipe|
This particular style of chana is actually a companion of Bhatura. This rich in masala dish is a lovable dish of all punjabi families with Bhatura. It is made spicy and served hot at many dhabas in Punjab. Kabuli Chana is made in a different way also, best suited with poori or rice and is called Kabuli chana or chole.
Kabuli Chana- 2 cups
Onion- 2 medium pcs
Tomato-3 medium pcs
Green Chilly-2 pc
Ginger garlic paste-1 table spoon
Red chilly powder-1 tea spoon
Coriander powder- 1 tea spoon
Garam masala- 1 tea spoon
Cumin seeds-1 tea spoon
Chana masala powder-1 tea spoon
Tej patta-2 leaves
Tej masala(bari elaichi, loung, dal cheeni)-2 small pc each
Tea-2 table spoon
- Wash the chana in lots of water and Soak them overnight in almost 4 times water and a spoon of salt.
- Take tea in a cotton cloth and tie it to make tea bag/potli. This will add nice brown color to the chhole recipe.
- Next morning, heat a pressure cooker and put soaked chana with same water, cloves, black cardamom, tej patta and tea bag/potli. Let it cook for around 20-30 minutes at medium flame.
- Check the chana to be cooked by pressing it with fingers. If ready, remove the tea bag and squeeze with hands to get more color out of it.
- Put onion and green chilly in a blender to make smooth paste.
- Similarly grind tomato to form rough paste.
- Heat a deep pan and cook a spoon of oil. At low flame, add cumin seeds and cook till they crack. At this stage, add ginger garlic paste and cook until golden brown.
- Now add green chilly and onion paste and cook at low flame till it changes color to light brown.
- Add tomato paste and cook at high flame till it gets mixed in onion paste.
- Season the cooked paste with red chilly powder, coriander powder and garam masala. Mix well and cook at low flame for 5 minutes.
- Now add ready masala into the boiled chana and mix generously by mashing the chana with ladle. This gives a thick consistency.
- Cook for another 2-3 minutes at high flame and sprinkle chana masala.
- Close the flame and garnish with green chilly stems.
- Serve the dish hot with Bhaturas.