Chholay or Chana masala is a famous Punjabi dish. They are served with bhature or kulche. They are prepared with onions, tomatoes, and blend of Indian spices. I had used dried amla while boiling chholay. Also i had boiled chholay or chana with tea powder.Here’s the yummy chholay recipe.
Servings:4
Ingredients:
Kabuli chana:250 gm
Amla :2tsp
Tea powder:1 tsp
Onions:2 chopped
Tomatoes pureed:2-3
Ginger:2tsp grated
Green chilli:1 chopped
Salt:to taste
Red chilli powder:1/2 tsp
Garam masala:1/4tsp
Cumin or jeera powder:1/2tsp
Oil:3 tsp
Turmeric powder:1/2tsp
Amchoor powder:1/2 tsp
Anardana powder:1/2tsp
Black cardamom :1
Coriander seeds:1tsp
Black pepper:6-7
Cinnamon:1/2 inch piece
Cloves:3-4
Coriander :for garnishing
Method:
1. Soak chana overnight.
2. Tie tea leaves in a muslin cloth.Put chana in cooker with muslin potli and dried amla. Dried amla and tea will give dark colour to chana.Boil the chana till it gets soft completely.It will take about 30-40 minutes to boil completely.
3.Roast cinnamon,cloves,black pepper,cardamom,corriander seeds.Grind them in a mixer.It will give a nice aroma.
4. Discard tea potli and amla. Heat oil in a kadai. Add grated ginger.Add chopped ginger and pureed tomatoes.Saute on medium flame for 2-3 minutes.
5. Add red chilli powder, jeera powder, amchoor powder, haldi or turmeric powder, anardana powder. Saute for one more minute.
6.Also add dry masala powder which we had prepared earlier.
7. Add boiled chana and salt and mix well.
8.Garnish with coriander,onion slices and serve with bhature or kulche.
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