Punjabi Chhole Masala

Punjabi Chhole Masala is a quintessential North Indian dish, showcasing the vibrancy of Punjabi cuisine. It features chickpeas simmered in a robust and aromatic gravy made from a blend of spices like cumin, coriander, turmeric, and chhole masala. This spice mix, combined with ginger, garlic, onions, and tomatoes, creates a deeply flavorful and tangy curry. The dish is known for its rich, slightly tangy taste with a perfect balance of spicy and savory flavors. Often served alongside fluffy bhaturas, puris, rice, or naan, this hearty dish is a cherished comfort food, offering a delightful blend of textures and tastes that truly epitomize the essence of Punjabi cuisine.

Here’s a basic recipe:

Ingredients:

• 2 cups dried chickpeas (chana), soaked overnight
• 2-3 tablespoons oil or ghee
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit lengthwise (adjust to taste)
• 2 teaspoons chhole masala (a blend of spices for chana/chickpeas)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon amchur (dry mango powder)
• Salt to taste
• Chopped cilantro for garnish

Instructions:

1. Rinse the soaked chickpeas and pressure cook them until they are soft and tender. It usually takes around 20-25 minutes on medium heat after the first whistle on high heat. You can also use canned chickpeas if preferred.
2. Heat oil or ghee in a pan. Add cumin seeds and let them crackle.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
5. Add chopped tomatoes and cook until they become soft and the oil separates from the masala.
6. Add chhole masala, coriander powder, turmeric powder, red chili powder, amchur, and salt. Mix well and cook the spices for a minute or two.
7. Add the cooked chickpeas along with a bit of the water they were cooked in. Mash a few chickpeas to thicken the gravy if desired. Adjust the consistency by adding more water if needed.
8. Let the chhole simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.
9. Garnish with chopped cilantro before serving.
10. Serve Punjabi Chhole Masala hot with bhatura, puri, rice, or naan.

This dish offers a robust combination of spices, creating a tantalizing taste that’s both satisfying and full of traditional Punjabi flavors. Adjust the spice levels to suit your preference for a perfect chhole masala experience!