Punjabi Chole Bhature (Chana Masala component)
Традиционно ястие · Punjabi Indian
This recipe focuses on the Chana Masala component of the popular Punjabi dish Chole Bhature. It's a robust, slightly tangy chickpea curry, traditionally served with fried bread (Bhature), but delicious on its own.
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Съставки
- Chickpeas (dried, soaked overnight)1.5 cups
- Tea bags (black tea)2
- Baking soda1/4 tsp
- Ghee or oil2 tbsp
- Onions, pureed1 large
- Tomatoes, pureed1 cup
- Ginger-garlic paste1 tbsp
- Green chilies, slit1-2
- Turmeric powder1/2 tsp
- Red chili powder1 tsp
- Coriander powder2 tsp
- Cumin powder1 tsp
- Garam masala1 tsp
- Amchur (dried mango powder)1 tsp
- Saltto taste
- Wateras needed
- Fresh cilantro, chopped (for garnish)2 tbsp
- Julienned ginger (for garnish)1 tbsp
Стъпки
- 1
Boil the soaked chickpeas in water with the tea bags and baking soda until very tender (about 45-60 minutes). Discard tea bags. Reserve the cooking liquid. Mash about 1/4 of the chickpeas.
- 2
Heat ghee or oil in a heavy-bottomed pot. Add pureed onions and cook until deep golden brown, stirring frequently.
- 3
Add ginger-garlic paste and green chilies, sauté for a minute.
- 4
Add pureed tomatoes and cook until oil separates. Add turmeric, red chili powder, coriander powder, cumin powder, and salt. Cook for 2 minutes.
- 5
Add the boiled chickpeas (whole and mashed) and the reserved cooking liquid. Mix well.
- 6
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, allowing the gravy to thicken and flavors to meld. Add more liquid if it becomes too thick.
- 7
Stir in garam masala and amchur powder. Simmer for another 5 minutes.
- 8
Garnish with fresh cilantro and julienned ginger. Serve hot.
