I can have with anything channa masala, even along with idlies, yeah i love it that much..I really wanted to try the famous and quite popular Punjabi chole,this weekend i prepared this Punjabi chole from Dk's
Chef In You coz her Punjabi chole was quite an easier preparation also goes for really for some simple ingredients, i have completely got hooked to her version, as usual its a big hit at home and we enjoyed having with rotis..This channa masala of Punjabi goes for a dark gravy coz of pressure cooking chickpeas with a tea bag, thats y the white channas looks like black chickpeas in the gravy and we thoroughly loved this dark coloured channa masala..Thanks to Dk for sharing this yummyilicious gravy, obviously this Punjabi choley goes directly to
Flavours of Punjab guest hosted by Pari, event by
Nayna, since i didnt have tamarind paste i just went for amchur powder, this masala was quite a different gravy with bit tanginess, bit sweetness and spiciness..
1cup Chickpeas (soaked )
1no Tea bag
1no Bay leaf
1/4tsp Turmeric powder
For Masala:1no Onion
2nos Tomatoes (chopped)
2tbsp Tomato puree
1/2tsp Shahjeera
1tsp Ginger garlic paste
1/2tsp Cumin powder
1tsp Coriander powder
1tbsp Amchur powder or 1tbsp tamarind paste
1tsp Red chilly powder
Salt
Few chopped onion for garnishing
Cook the chickpeas with turmeric powder, bay leaf and teabag in a pressure cooker upto three whistles, heat enough butter or oil,add the shahjeera and fry, immediately add the cumin powder, coriander powder and saute for few seconds ..Add the chopped onions,salt, ginger garlic paste and saute until the raw smell goes away..now add the chopped tomatoes, tomato puree and cook the veggies becomes mushy, meanwhile remove the tea bag and bay leaf from the chickpeas and pour the cooked chickpeas, amchur powder with the cooked water to the veggies, add more water if needed..
Bring to boil and smash few chickpeas while cooking the gravy..cook until the masala get thickens..Serve hot garnished with chopped onions and along with rotis..
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