छोले मसाला

छोले मसाला#chole masala by Annapurna recipes#punjabi chole masala recipe | chana masala by Annapurna
chole recipe, restaurant style chole masala, chole masala, punjabi chole recipe, chole recipe in hindi, chole bhature recipe, chole masala recipe, chana masala recipe, punjabi chole masala, punjabi chana masala, chole masala recipe in hindi, halwai style chole, punjabi chole, chole bhature, chana masala, chole, chole chana recipe, chhole recipe, chole banane ki vidhi, chana masala recipe in hindi, halwai style chole recipe, halwai style chole recipe in hindi, chole ki sabji
Chole Masala is a classic North Indian dish made from chickpeas simmered in a spicy, aromatic tomato-based sauce. Here's a perfect description for a recipe:
*Ingredients:*
- 1 cup dried chickpeas (or 2 cans of cooked chickpeas)
- 2 large onions, finely chopped
- 2 large tomatoes, pureed
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 2 tablespoons Chole Masala spice blend (or a mix of cumin, coriander, garam masala, and turmeric)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon paprika (for color)
- 1 teaspoon amchur (dry mango powder) or tamarind paste (for tanginess)
- Fresh coriander leaves, chopped (for garnish)
- Salt to taste
- 2 tablespoons oil
- 2 cups water or chickpea cooking liquid
*Instructions:*
1. *Preparation:*
- If using dried chickpeas, soak them overnight and cook them in a pressure cooker or pot until tender. If using canned chickpeas, drain and rinse them.
2. *Cooking:*
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle.
- Add finely chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
- Add the pureed tomatoes and cook until the oil starts to separate from the masala.
- Add turmeric powder, red chili powder, paprika, and Chole Masala spice blend. Cook for a few minutes to blend the spices with the tomato base.
- Add the cooked chickpeas, salt, and water (or chickpea cooking liquid). Stir well and bring to a boil.
- Lower the heat and simmer for 20-30 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning as needed.
- Stir in amchur or tamarind paste for a tangy flavor.
3. *Garnish:*
- Garnish with fresh coriander leaves before serving.
*Serving Suggestions:*
Chole Masala is best enjoyed with bhature (fried bread), rice, or naan. It pairs well with a side of yogurt or pickles.