Punjabi Chana masala(chole)

Punjabi Chana Masala (Chole)

Punjabi chana masala also known as chole is a very popular and most wanted curry in punjabi culture.As in punjabi weddings we will find this chole as a must dish in their menu.
This punjabi chana masala can be eaten with hot jeera rice,plain steamed rice,puri ,parantha or even with a simple fulka. Punjabi chole is incomplete without raw onions and lemon and how can i forget the green chutney!Sounds yumm na?
Normally i love to cook this chole on my special sundays ,when my family members are their with me,because i believe in 'family eats together stays together' :-)
This chole is tangy,spicy and i haven't used any chole masala ,i have just added few basic spices which will definitely give a basic punjabi chole taste.

This punjabi chole is very easy to make and one can enjoy this in breakfast with puris,in lunch with rice or chapati or in dinner also.So these chole is not having any connection with a proper time meal.When i was unmarried i was a pure punjabi but now iam a brahmin but still the punjabi taste and touch is in my hands and on my tongue  ;-0
The gravy of chana masala is not too heavy as shahi gravies,its light and little spicy in taste.So here goes the recipe for the people who loves punjabi chole-

Ingredients -

1. White Chana 250 grams (Soaked in water for the whole night)
2. Onions - 2 medium sized
3. Tomatoes - 4 medium sized
4. Bay leaves(tej patta) - 2
5. Garlic cloves - 6 to 8 pieces
6. Ginger - around 1 tsp(means one small piece)
7. Cumin Seeds - 1 tsp
8. Sugar - 1/2 tsp
9. Salt as per taste
10. Red chili powder - 2 tsp
11. Turmeric powder - 1 tsp
12. Red dry chilies - 4 to 5 pieces
13. Coriander powder - 2 tsp
14. Dry mango powder - 2 tsp
15. Garam masala - 1 pinch
16. Freshly chopped green coriander for flavor and garnishing. 

Method -

1. Take the soaked chana and pressure cook it with at least 8 to 9 whistles and keep it aside let it cool (do not open the lid of the cooker)
2. Firstly take a mixer grinder jar add onions,dry chilies,ginger and garlic and grind them together.(keep aside)
3. Now take a wok add 2 tbsp oil and heat it up.
4. Add cumin seeds and bay leaves and let it crackle.
5. Now add the grounded paste in the wok.
6. Roast the paste till it starts turning translucent in color(do not over heat it just pink color is needed)
7. Add turmeric powder,coriander powder(1 tsp),red chili powder,sugar,dry mango powder(1 tsp),salt as per taste.
8. Now take the tomatoes and grind them also.
9. Add the tomato paste in the masala.
10. Stir and roast the masala on a slow flame till the masala starts leaving its oil.This will take around 20 minutes.
11. Roast Roast and Roast.
12. Now add the garam masala and the rest of coriander powder and dry mango powder mix it well.
13. Now when the masala is ready switch off the flame and put this masala in your pressure cooker of chana.
14. Add water in the cooker around 1 cup(depends you want a thick gravy or liquidy)
15. Again go for more 4 whistles.
16. Once its done let it cool down and open the lid and press the chanas with a big spoon(kadchi)
17. If the chana is properly cooked up means they are soft then its ready,if not go for more whistles by adding water if needed.
18. Your Punjabi Chane is ready to enjoy add green coriander to get a fresh flavor.