Chana Masala | Punjabi Chole Masala | Poori Masala Recipe | Chole Bhature Recipe | Chickpea Recipe
Summary
TLDRJoin Mehima Subramanian in making Punjabi Chole, a flavorful twist on the classic Chana Masala. Start by soaking chickpeas overnight, then pressure cook them with a tea bag and spices for a rich brown color. In a kadai, sauté onions until golden, add ginger-garlic paste, tomatoes, and a blend of spices including garam masala and amchur powder. Mix in the cooked chickpeas, let it simmer, and finish with anardhana powder, crushed kasoori methi, and optional ghee. Serve this delicious dish with hot puris or your choice of Indian bread for a complete meal. The recipe is available in the second edition of their home cooking book, exclusive to India.
Takeaways
- 🌿 Making Punjabi Chole involves a unique recipe that differs from the traditional Chana Masala.
- 🥣 Two cups of chickpeas are soaked overnight and then pressure cooked with water, a tea bag, cinnamon, bay leaf, salt, and baking soda for a rich brown color.
- 🍽️ The cooking process includes removing the tea bag, bay leaf, and cinnamon stick after the chickpeas are cooked.
- 🔥 A white kadai is used to prepare the masala with oil, spices, and sautéed onions until golden brown.
- 🧄 Ginger garlic paste and chopped tomatoes are added to the sautéed onions to build the base of the masala.
- 🌶️ A variety of spice powders including turmeric, red chili, coriander, cumin, garam masala, and amchur are mixed into the dish.
- 💧 Cooked chickpeas are added to the masala, followed by water, and the mixture is cooked covered for 10 minutes on medium heat.
- 🍯 Anardhana powder and crushed kasoori methi are added near the end for additional flavor, along with optional ghee for richness.
- 👨🍳 The final dish is garnished with chopped coriander leaves and ginger juliennes for a fresh touch.
- 📚 The second edition of the home cooking book with this recipe is available for order on the website 21frames.in.
Q & A
What is the main dish being prepared in the script?
-The main dish being prepared is Punjabi Chole, a variation of the traditional Chana Masala.
What is unique about the Punjabi Chole being made in the script?
-The Punjabi Chole being made in the script is unique because it has a rich and brown color, which is achieved by adding a tea bag, cinnamon, and bay leaf during cooking.
How long are the chickpeas soaked before cooking?
-The chickpeas are soaked overnight before being pressure cooked.
What additional ingredients are added to the pressure cooker along with the chickpeas?
-Along with the chickpeas, a tea bag, a piece of cinnamon, a piece of bay leaf, a teaspoon of salt, and a pinch of baking soda are added to the pressure cooker.
What is the significance of adding baking soda to the chickpeas while cooking?
-Adding a pinch of baking soda to the chickpeas while cooking helps to soften them and achieve a nice rich and brown color.
What spices are used to make the spice powders for the Punjabi Chole?
-The spice powders used include turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, and amchur powder (dry mango powder).
How are the onions prepared for the Punjabi Chole recipe?
-The onions are finely chopped and sautéed until they reach a nice golden brown color.
What are the final ingredients added to enhance the flavor of the Punjabi Chole?
-The final ingredients added to enhance the flavor of the Punjabi Chole are anardhana powder, crushed kasoori methi, and ghee.
What side dish is recommended to serve with Punjabi Chole Masala?
-The recommended side dish to serve with Punjabi Chole Masala is fresh puris, although it can also be enjoyed with chapatis or any roti of choice.
Where can viewers find the second edition of the home cooking book mentioned in the script?
-The second edition of the home cooking book is available on the website 21frames.in, as mentioned in the script.
What is the role of ghee in the Punjabi Chole Masala recipe?
-Ghee is added to the Punjabi Chole Masala for a rich flavor, but it is optional and can be omitted if desired.
Outlines
🍛 Introduction to Punjabi Chole Masala Recipe
In this video, Mehima Subramanian welcomes viewers to her home cooking segment where she introduces the recipe for a special Punjabi Chole Masala, a variant of the traditional Chana Masala. She begins by mentioning that she has soaked two cups of chickpeas overnight and plans to pressure cook them. To achieve a rich brown color, she adds a tea bag, cinnamon, bay leaf, salt, and a pinch of baking soda to the pressure cooker. After cooking, she removes the tea bag and spices, and then proceeds to the next steps of making the Chole Masala by sautéing onions, adding ginger-garlic paste, tomatoes, and a mix of spice powders. The cooked chickpeas are then added to the mixture, followed by water, and allowed to simmer. To finish, she adds anardhana powder, crushed kasoori methi, and ghee for flavor. The dish is garnished with coriander leaves and ginger strips, and she suggests serving it with fresh puris, chapatis, or roti. She also mentions the availability of her second edition of the home cooking book on her website.
Mindmap
Keywords
💡Chana Masala
💡Punjabi Chole
💡Soaking
💡Pressure Cooker
💡Cinnamon
💡Bay Leaf
💡Baking Soda
💡Ghee
💡Anardhana
💡Kasoori Methi
💡Puri
Highlights
Introduction to making Punjabi Chole, a variant of Chana Masala
Soaking two cups of chickpeas overnight for preparation
Pressure cooking chickpeas with unique ingredients like a tea bag for color
Adding cinnamon, bay leaf, and baking soda for flavor and color enhancement
Straining and removing tea bag, bay leaf, and cinnamon after cooking
Sauteing onions until golden brown for the base of the masala
Adding ginger-garlic paste for depth of flavor
Cooking tomatoes until mushy to create a rich base for the spices
Introducing a blend of spice powders including turmeric, red chilli, and coriander
Adding garam masala and amchur powder for a distinct taste
Incorporating cooked chickpeas and allowing the flavors to meld
Cooking the masala on medium flame for 10 minutes to let the flavors develop
Finishing touches with anardhana powder and crushed kasoori methi
Optional addition of ghee for a rich flavor
Serving Punjabi Chole with fresh puris for an authentic experience
Garnishing with chopped coriander and ginger for a fresh touch
Recommendation to enjoy the dish with puris, chapatis, or rice
Announcement of the second edition of the home cooking book available for purchase
Transcripts
hello everyone welcome to home cooking
with mehima subramanian now today we're
going to make a very popular yet simple
dish we're going to make chana masala
it's not any chana masala we're going to
make punjabi chole now this is a little
different from the traditional or the
typical chana masala that we make and
i'm going to show you all the steps from
scratch so let's get started and check
out the recipe
i've soaked two cups of chickpeas
overnight so next i'm going to pressure
cook this
to the pressure cooker add the soaked
chickpeas add enough water so that the
chickpeas are immersed
unlike the typical chole masala to get
this nice rich and brown color i'm
adding a tea bag to this i'm also going
to add a piece of cinnamon and a piece
of bay leaf add a teaspoon of salt and a
pinch of baking soda
close the pressure cooker and cook for a
couple of whistles till the chickpeas
are cooked
wow so you can see this lovely rich
brown color
remove the tea bag the bay leaf and the
cinnamon stick
now to make the chana masala to a nice
white kadai add about two tablespoons of
oil add cinnamon bay leaf and cumin
seeds
next add two large onions finely chopped
saute the onions till they're a nice
golden brown color
next add one large teaspoon of ginger
garlic paste mix it in
[Music]
add two large tomatoes chopped
saute the tomatoes till they're nice and
mushy
add two slit green chillies
now we're going to add all the spice
powders starting with half teaspoon
turmeric powder 2 teaspoons red chilli
powder 1 teaspoon coriander powder 1
teaspoon cumin powder 1 and a half
teaspoons of garam masala powder and 2
teaspoons amchur powder that is the dry
mango powder
next add a teaspoon of salt mix
everything till it's all well combined
now add the cooked chickpeas and mix
everything together
add about half cup of water
close the kadai and let it cook for
about 10 minutes on medium
flame so after 10 minutes you can see
the chana masala is coming together
beautifully i'm just going to add two
ingredients to finish this off
add about two teaspoons of anardhana
powder take one teaspoon of kasoori
methi crush it between your palms and
add it to the chana masala
this is going to add a lot of flavor to
the chana masala finally i'm going to
add 2 teaspoons of ghee because i like
this nice rich flavor this is entirely
optional
so this delicious punjabi choli masala
is ready and we're going to make some
delicious fresh puris to go with this
[Music]
hot puris with this punjabi choli masala
is a wonderful combination and it's a
must right
so finally i'm just garnishing with some
chopped coriander leaves and some
juliennes of ginger
so enjoy this delicious punjabi chole
masala with puris or chapatis or any
roti of your choice
here is this incredibly tasty punjabi
choli that can be enjoyed with puri
rotis chapatis and or even with some
chawal that is rice now this is flavors
are absolutely spot on and it's so
different from the usual chana masala
that we make so do try the recipe enjoy
and share with your family and friends
the second edition of our home cooking
book is now available on our website 21
frames starting i'll give you the link
in the description you can go and check
it out the book is currently available
only india for now so you can place your
orders on 21 frames dot in
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