Boom Punjabi Chole Garam Masala | Chana Talks

Description

You Will Need:

Oil: 150 ml
Ghee: 4-5 tbsp
Chickpea/Chana: 300g
Tomatos: 2-3 & Potatoes: 2-3
Coriander: 1 bunch
Mint: 1/2 bunch
Onions: 3-4
Lemon: 1
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste/Crushed: 7-9 pc
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Soak Chickpeas (3 Hours)
In a pressure cooker, add:

• Chole (chickpeas)

• 1 cinnamon stick

• 2 bay leaves

• 1 black cardamom

• 1 tsp tea powder

• 1 liter hot water

Wash and soak for 3 hours.

2. Cook Chana Mixture
Pressure cook the soaked chana along with:

• Peeled potatoes

• ½ tsp salt

• 1 tsp oil

Cook for 20–25 minutes until fully soft.
Once done, mash the potatoes slightly into the chana. Set aside.

3. Fry Onions
In a separate pot, heat a mix of oil and ghee.
Fry sliced onions until golden brown.

4. Sauté Whole Spices
Add the following to the pot:

• Whole spices: cinnamon, green cardamom, cloves, bay leaves

• Ginger-garlic paste

• Green chilli paste

Sauté for 2 minutes until aromatic.

5. Cook the Masala
Add to the pot:

• Tomato purée

• Salt, red chilli powder, and turmeric

Cook until the oil separates from the masala.

Then add:

• The chana-potato mixture

• Boom Garam Masala

• 100 ml water

Mix well and cook until the gravy thickens and oil separates again.

6. Garnish & Serve
Adjust salt and chilli to taste.
Garnish with fresh coriander and mint leaves.
Serve hot with bhature, rice, or naan.

Enjoy your aromatic and flavorful Punjabi Chole Korma!