Punjabi Chole Masala| Side dish for Chapathi | How to cook Channa Masala

To dry roast and grind into powder :

Bay leaves – 1
Black cardamom – 2
Cloves – 3
Cinnamon
Black peppercorns – ½ teaspoon

To grind into paste:

Onion – 1
Tomato – 2
Green chilli – 1
Ginger – ½ inch piece
Garlic – 2 cloves

For gravy:

White chickpeas – 2 cups soaked overnight / 8 hrs
Cumin seeds – ½ tsp
Red chili powder – 2 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Oil
Salt

Method:

1. Dry roast the items listed under “to drg roast and grind”. Let them cool and grind to a fine powder.
2. Roughly chop the items listed under “To grind into paste” and grind to a fine paste.
3. Heat oil in cooker, crackle cumin seeds.
4. Once fresh aroma arises, add in the onion tomato paste and saute it until it leaves out oil.
5. To this, add turmeric powder, chilli powder, corriander powder and freshly ground powder in step 1 and salt.
6. Mix well and saute until fresh smell of ground masala goes off.
7. Now add water and channa to the gravy and cook it upto 5 whistles.
8. Cool down and open it to find oil on top layer. ..crush kasoori methi and add to this.
9. garnish with freshly chopped shallots and Serve hot with chappathi/poori