Quick Punjabi Chole Chana Masala
Ingredients
- White kabuli chana -1 cup (whole Bengal gram)
- Finely cut onions – ½ cup
- Thinly sliced ginger -1 teaspoon
- Finely cut garlic – 6 flakes
- Green chilli -1
- Dry sour pomegranate seeds -1 tablespoon (anardana)
- Cumin seeds – ½ teaspoon
- Turmeric powder – ½ teaspoon
- Salt – as required
- Thick tomato puree – 2 tablespoon
- Dhaniya powder -1 tablespoon
- Jeera powder -1 tablespoon
- Red chilli powder -1 teaspoon
- Garam masala powder – ½ teaspoon
- Oil – 2 tablespoon
Cooking Method
- Soak chana overnight for 10 hours in enough water
- Drain the water and add fresh water, onions, garlic, ginger, chilli, anardana, turmeric powder and place it in ‘Anantha CNB’ cooker
- Allow the contents to boil, close the lid and keep weight and pressure cook for 10 minutes after the first whistle
- Allow the pressure to subside, add all the powders as a heap in the centre, add tomato puree and salt
- Heat oil separately in a pan, add cumin seeds, allow to splutter and pour over the masala powders which is placed in the cooker
- Mix well, boil for another minute and serve hot with bhatura, puri or bread
Notes
- If anardana is not available, add finely cut sour, green mango while pressure cooking.
- Little grated jaggery can be added to the gravy.