The Soul Curry

Enjoy the goodness of home made food !
medium North Indian Recipes

Punjabi chchole masala

Some days the North Indian within me wakes up,  and I start craving some Punjabi Masala curry. It is but human to want change , isn’t it! As far as food is concerned I would love to have change everyday!

My North Indian self becomes overpowering especially when I am the only one I need to feed. So only my choice matters!  I am fond of almost all Punjabi combinations…. Be it rajma chawal, paneer butter masala , chchole bhature  or absolutely anything Punjabi!

Today I happen to have some pre-soaked Bengal gram ( chchole/ kabuli chana), so I am going to have a spicy Punjabi chchole masala , with roti or Indian flatbread and salad!….. yumm !

A typical Punjabi masala consists of a thick gravy made with onions, tomatoes, ginger and garlic. But this recipe is really special…. It doesn’t include onions or garlic! And is finger-licking delicious!

So here’s the recipe ! highly recommend it , if you like spicy food! Do give it a try.

I

Print Recipe
PUNJABI CHCHOLE MASALA
Course main course
Cuisine north indian
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 480 minutes
Servings
portions
Ingredients
Course main course
Cuisine north indian
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 480 minutes
Servings
portions
Ingredients
Instructions
  1. Take a small piece of muslin , keep the green cardamom, black cardamom, cloves , bay leaf and tea powder in it. Tie it into a small pouch.
  2. Take soaked Bengal gram in a bowl , add water, pinch of baking soda and the masala pouch to it. Pressure cook till the Bengal gram become soft ( generally 2 whistles and then keep for 10 mins on low flame). Remove the masala pouch and discard it. Keep the cooked Bengal gram aside.
  3. Take chopped tomatoes , ginger and green chilli in a mixer and grind it into a smooth paste. Keep aside.
  4. In a heavy bottom pan or kadhai , heat oil. Add ajwain. After it crackles , add coriander powder. Add the tomato paste to it and sautxe9 until the water evaporates.
  5. Add turmeric, red chilli powder, chana masala, degi mirch, amchoor powder and salt. Sautxe9 for a minute. Add the boiled Bengal gram to this . mix and let it boil for 5 mins on low flame.
  6. Remove in a serving dish and garnish with fresh chopped coriander. Enjoy hot with roti, naan ,or rice!
Recipe Notes

TIPS

  • Tie the masala pouch tightly, so as it doesn't open during cooking.
  • If u like your chchole masala to be less spicy... reduce the red chilli powder and degi mirch.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *