Recipe: Yummy Punjabi Chhole Masala – Restaurant style

Punjabi Chhole Masala – Restaurant style.

You can have Punjabi Chhole Masala – Restaurant style using 21 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Punjabi Chhole Masala – Restaurant style

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

Punjabi Chhole Masala – Restaurant style instructions

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..