punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱

punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法
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punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法说明

http://www.vegrecipesofindia.com/punjabi-chole-chickpeas-in-a-spicy-gravy/

chole is a popular north indian curry. chole goes well with poori, bhatura, roti, naan or rice.

Course: Curry
Cuisine: North Indian
Prep Time: 9 Hours
Cook Time: 45 mins
Total Time: 9 H 45 mins
Servings: 5
Author: dassana amit

INGREDIENTS (1 cup = 250 ml)

1.for pressure cooking chole or chana
2.ingredients for chana masala gravy
3.spices for punjabi chole masala
4.for garnishing chana masala

punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的食材和调料

1.::煮豆::
dried white chickpeas*1 cup(OR 200 grams)
water2.5-3 cups
dried amla*2 to 3
salt½ tsp or add as required
2.::酱汁::
onion(finely chopped)1 medium sized
tomato(finely chopped)1 medium sized
garlic cloves2 to 3 small
ginger½ inch
turmeric powder(haldi)¼ tsp
red chili powder(lal mirch powder)½ tsp
garam masala powder(optional)¼ tsp
amchur powder(optional)¾ to 1 tsp
slit green chilies2 to 3
water*1 to 1.25 cups
oil1.5 to 2 tap
saltas required
3.::香料::
black cardamoms(elaichi)2
cinnamon(dalchini)1 inch
black peppers(sabut kali mirch)3 to 4
cloves(lavang)2
tej patta(indian bay leaf)*1 medium sized
carom seeds(ajwain)¼ tsp
cumin seeds(jeera)1 tsp
coriander seeds(dhania)1 tsp
fennel seeds(saunf)1 tsp
dry pomegranate seeds(anardana)½ tsp
kashmiri dry red chilies(sookhi kashmiri lal mirch)1 to 2
4.::装饰:;
chopped coriander leaves(dhania patta)some
ginger½ inch
onion(sliced or chopped)1 medium
tomato(sliced or chopped)1 medium
lime(nimbu) sliced or quartered1

punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤

  1. 第1步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第1步

    soaking and cooking chole or chana: 1.rinse and soak the chole (chickpeas) in enough water overnight. add enough amount of water as the chole increase in size after soaking it. rinse the soaked chickpeas.

  2. 第2步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第2步

    2. to give a dark color to the chana, traditionally dried amla (indian gooseberries) are added. these also give a faint sourness to the stock. if you do not have dried amla, then add 1 black tea bag. you can also just cook the chickpeas with salt and water.

  3. 第3步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第3步

    3. in a pressure cooker add the chole along with the 2 to 3 dried amla pieces or a tea bag. taj tea bags work very well. then pour 2.5 to 3 cups water.

  4. 第4步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第4步

    4. season with ½ tsp salt. stir very well.

  5. 第5步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第5步

    5. pressure cook the chana for 12 to 15 whistles. the chana should be cooked well an softened. the chole should be soft when you mash it with a spoon. the chana should not give you a bite when you eat it. if you do not have a pressure cooker, then cook the chickpeas in a pot with plenty of water. depending on the quality of chana, it can take less or more time.

  6. 第6步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第6步

    making chana masala powder: 6. meanwhile, in a pan, take all the whole spices for the chole masala and on a low heat begin to roast them. the spices used for masala are following: 2 black cardamoms/elaichi 1 inch cinnamon/dalchini 3 to 4 peppercorns/sabut kali mirch 2 cloves/lavang 1 medium indian bay leaf/tej patta or 2 small tej patta ¼ tsp carom seeds/ajwain 1 tsp cumin seeds/jeera 1 tsp coriander seeds/dhania 1 tsp fennel seeds/saunf ½ tsp dry pomegranate seeds/anardana 1 or 2 dry red chilies

  7. 第7步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第7步

    7. stir often and roast the spices till they get extra browned. don’t burn them. you have to go beyond a point roasting them, even after they become fragrant and they get more browned than what is the norm usually.

  8. 第8步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第8步

    8. the extra browned & roasted chana masala spices below.

  9. 第9步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第9步

    9. let these roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.

  10. 第10步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第10步

    10. by now the chana is cooked. pic below. you will see a darker brown shade in the safed (white chana) or chickpeas. remove the amla pieces which would have softened by now or the tea bag from the stock.

  11. 第11步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第11步

    making punjabi chana masala gravy: 11. heat 1.5 to 2 tbsp oil in a pan or kadai. add ½ tsp ginger-garlic paste and saute till their raw aroma goes away.

  12. 第12步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第12步

    12. then add 1 medium sized finely chopped onion and saute till the onions turn translucent or light brown.

  13. 第13步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第13步

    13. add 1 medium sized finely chopped tomato.

  14. 第14步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第14步

    14. saute the tomatoes till they soften and the oil starts to leave the sides of the masala.

  15. 第15步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第15步

    15. then add the powdered spices that we made, along with ½ tsp red chili powder and ¼ tsp turmeric powder.

  16. 第16步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第16步

    16. stir well. then add 2 to 3 slit green chilies to the onion-ginger-tomato mixture.

  17. 第17步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第17步

    17. add the cooked & drained chole. reserve the stock.

  18. 第18步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第18步

    stir well.

  19. 第19步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第19步

    19. season with salt as per requirement. stir. keep the addition of salt in check as salt is also there in the stock.

  20. 第20步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第20步

    20. add about 1 to 1.25 cups of the reserved stock or water. stir well.

  21. 第21步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第21步

    21. cover the chole masala and simmer on a low to medium flame. you can also cook chole without the lid. the chole masala gravy will thicken and reduce. mash a few chana. this will help thicken the chana masala gravy. you can keep the consistency you prefer. at home we prefer the chole with a bit of gravy.

  22. 第22步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第22步

    22. in case, you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. about 1 tsp amchur powder is enough. however, you can add less or more of it as per your taste. stir chana masala gravy very well.

  23. 第23步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第23步

    23. the chana masala ready to be served.

  24. 第24步.punjabi chole masala | Chana masala recipe 印度鹰嘴豆咖喱的做法步骤 第24步

    24. garnish punjabi chole asala with chopped onions and coriander leaves.

小贴士

1.white chickpeas (garbanzo beans, kabuli chana or safed chole)
2.dried amla(OR indian gooseberry or 1 black tea bag, optional)
3.garlic cloves and ginger crushed to a paste in a mortar-pestle or ½ tsp ginger-garlic paste
4.amchur powder(dry mango powder)optional and only to be added when you do not have dry pomegranate seeds
5.water(or the stock in which the chickpeas were cooked)
6.tej patta(indian bay leaf) or 2 small tej patta

RECIPE NOTES

tips for making punjabi chana masala recipe:
1.if you don't have amchur or dried pomegranate seeds then add lime or lemon juice toward the end.
2.you can also use canned chickpeas and add them once the tomatoes are sauteed.

if cooking chole in the pan or pot then:
1.you have to take enough water in the pot while cooking the chole. it takes a lot of time though. for 1.5 to 2 cups of soaked & drained chole, you can take about 5-6 cups of water.
2.adding a pinch of baking soda in the water along with salt, also helps in the cooking process and the chana become really soft when cooked.
3.you can add about 1 tsp of salt. a little less salt is also alright. i usually add less salt.
4.cover the pot and cook the chana. if the water starts to become frothy, then remove the lid and cook chana for some minutes. remove the scum if there is any while cooking the chana.

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