Easiest Way to Make Punjabi Chhole Masala - Restaurant style

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, punjabi chhole masala - restaurant style. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Punjabi Chhole Masala - Restaurant style is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Punjabi Chhole Masala - Restaurant style is something which I have loved my whole life. They’re nice and they look wonderful.

Recipe of Punjabi Chhole Masala - Restaurant style

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook punjabi chhole masala - restaurant style using 21 ingredients and 6 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Punjabi Chhole Masala - Restaurant style:

1. Prepare For sabzi
2. Prepare Little less than a 1/2 standard measuring cup chickpeas (chhole)
3. Prepare 2 medium size onions finely chopped
4. Make ready 3 medium to small size tomatoes finely chopped
5. Prepare 1 tsp (heaped) grated ginger
6. Make ready 2 green chillies slitted lengthwise
7. Take 4 tbsp oil
8. Get 4 dry Kashmiri red chillies soaked in water)
9. Take Salt
10. Make ready 1/2 tsp garam masala
11. Take 1/2 tsp Kashmiri red chilli powder (if required)
12. Prepare 1/2 tsp amchur powder or pomegranate powder (only if required)
13. Prepare For spice mix
14. Take 1 bay leaf
15. Take 3 cloves
16. Get 6 Black pepper corns
17. Get 4-5 unpeeled green cardemom
18. Prepare 1 inch cinnamon stick
19. Take 1 and a half tsp jeera
20. Prepare 1 and a half tsp coriendar seeds
21. Make ready 1 and a half tsp fennel seeds (saunf)

Instructions

Instructions to make Punjabi Chhole Masala - Restaurant style:

1. Preparation: wash and soak chhole overnight. Discard water and pressure cook with 250 ml fresh water and 1 tsp salt till maximum 8 whistles on medium heat. They must not get mushy, yet soft enough when pressed after cooking.
2. Soak red chillies in water for at least 30 minutes and make paste. Roast spice mix on very slow heat, while continuously stirring, till they leave aroma. Grind into fine paste when they cool down.
3. Prepare onion, tomatoes, ginger and chillies. Heat oil in a pan on medium to low heat. Fry onions till they are translucent and tender. Add ginger and fry for a minute or till it leaves raw smell. Add tomatoes and a bit of salt (consider the amount added in chickpeas while boiling). Fry till they get tender and oil starts to ooz.
4. Add the green chillies, grinded spice mix, chilli powder, garam masala and the chilli paste. Combine everything well and fry till the mixure gets pulpy, most of the moisture is evaporated and much oil is seen around it (as in pic 3). Stir frequently during the process.
5. Add boiled chick peas along with its broth. Stir. You may add a little more water to adjust consistency. Taste the gravy ALONG With CHICKPEAS and adjust salt/chilli. You may also ad amchur at this point if required. Cover and simmer on low heat for roughly 8-10 minutes or until you get the right consistency and the oil floats on the top.
6. Serve hot with Bhature and onion slices.

As simple as that How to Make Punjabi Chhole Masala - Restaurant style

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