Punjabi chole masala or chana masala is quite possibly the most mainstream curry dishes

Punjabi chole masala or chana masala is quite possibly the most mainstream curry dishes from India. Truth be told in north India no wedding or gathering is finished until you have chole masala on the menu.This incredibly true curry tastes heavenly.It is so welcoming and rich, fiery and loaded with great flavors.Usually punjabi chole masala requires a few hours to get ready bona fide, however with my moment pot formula, you can have tasty masala covered chickpeas on your plate in a matter of moments.


️ •1 cup chole doused for the time being/chickpeas

•2 medium onions (slashed)

2 tablespoons ghee

•3 tomatoes generally slashed

•2-3 green chillies

•1/2 ” ginger

•5-6 garlic cloves

•A spot of hing

•Salt to testicle

•1/2 tsp turmeric powder

•1 tsp coriander powder

•1 tsp mango powder

•1 tsp cooked cumin powder

•1 tsp Kashmiri Lal mirch

•1 tsp chana masala @everestspices

•1/2 tsp garam masala

•1 tbsp coriander leaves cleaved ****************************************************** Steps➡️

✅ In a processor add onions, tomatoes, ginger, garlic, green chillies and smidgen coriander and make a smooth glue.

✅In a pressing factor cooker heat the ghee and add cumin following not many second add the onion,tomato glue alongside dry masalas like red bean stew, coriander powder, turmeric, salt and blend well,

Nd at that point add the short-term doused chana and add around 3-4 cups of water and cook for 3-4 whistle.

✅Allow regular pressing factor discharge currently switch on the gas and stew for 30 minutes.

✅Then add kasuri methi, coriander leaves, garam masala, simmered cumin powder and chana masala. Heat it to the point of boiling for an additional 10 minutes and switch off the gas.

✅Squish some lemon squeeze and present with rice, puri, kulche or bhatura.




Leave a Reply

Your email address will not be published. Required fields are marked *