Hiiiiee! I had been away and not blogging since quite sometime now. I had been very busy with job hunting, settling down at new work place, then Alaska trip during the Memorial long weekend and then taking parents around during the 4th of July long weekend and then the Yellowstone trip during the labor day weekend! Each of these deserve a blog post of its own. I hope I get to them very soon.
Today, I just decided to write down the recipe of Chana masala (quite cliche, right?) that I made for lunch today as an ice breaker and get back to writing ;)
Ingredients:
2 cup of chole (soaked in water overnight)
Initial tadka :
2tbsp oil
1tsp jeera powder
2 elaichi (Cardamom)
1 small stick of cinnamon (optional)
2-3 curry leaves
1 pinch hing (Asafoetida)
1 big Tej patta (Indian bay leaf)
3 cloves of garlic, 1/2 inch ginger, 1 big green chilli - make ginger garlic chilli paste
1 small onion - medium/finely chopped
2 big tomatoes - medium sliced
1tsp red chilli powder
1/2 tsp haldi (turmeric powder)
2tsp coriander powder
chole masala
chat masala powder to taste
salt as per taste
1/2 cup fresh cilantro
1/2 lemon
Today, I just decided to write down the recipe of Chana masala (quite cliche, right?) that I made for lunch today as an ice breaker and get back to writing ;)
Ingredients:
2 cup of chole (soaked in water overnight)
Initial tadka :
2tbsp oil
1tsp jeera powder
2 elaichi (Cardamom)
1 small stick of cinnamon (optional)
2-3 curry leaves
1 pinch hing (Asafoetida)
1 big Tej patta (Indian bay leaf)
3 cloves of garlic, 1/2 inch ginger, 1 big green chilli - make ginger garlic chilli paste
1 small onion - medium/finely chopped
2 big tomatoes - medium sliced
1tsp red chilli powder
1/2 tsp haldi (turmeric powder)
2tsp coriander powder
chole masala
chat masala powder to taste
salt as per taste
1/2 cup fresh cilantro
1/2 lemon
Initial Prep (Secret Sauce) - Before starting to cook, I took a handful of chole in a blender and added little water and blend them together. This will result in a chole paste. This is to make the chole gravy thick. I noticed this was the secret sauce and without which my chole wont turn out to be restaurant-like or authentic punjabi style.
Method:
In a pressure cooker add oil. Then add jeera powder, elaichi, cinnamon, curry leaves, hing, tej patta, and ginger garlic paste. You can keep the stove at med-high speed for this. Let it cook for about 30 seconds or till ginger garlic turns light brown.
Then add onion to this and let it cook till onion becomes translucent. Then add tomatoes and let them cook till they let the water out. Add red chilli powder, haldi and coriander powder. Keep stirring till it starts becoming dry. Then add chole masala and salt as per taste. Add the secret chole paste at this time and also add chole and let the pressure cooker whistle around 7-9 times. Turn off the gas and let the pressure cooker sit for a while. Once you open the pressure cooker squeeze half a lemon if you would like to have it little tangy. I love it that way. Garnish with cilantro and serve hot with Bhatura/Roti and don't forget to make chaas on the side. Chaas goes really well with chole masala. Or you can have masala papad as a side :)
My connoisseur hero was super impressed with the Chole masala that I cooked today for lunch so this recipe definitely deserves to be posted :) Here is the picture:
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