Chana Masala Recipe | Dhaba Style Easy Chole Masala | Punjabi Chole Masala | Chole Bhature Recipe

Chana Masala Recipe | Dhaba Style Easy Chole Masala | Punjabi Chole Masala | Chole Bhature Recipe #chanamasala #cholebhaturae #cholemasala #sidedishforpoori #easycooking #vegrecipe #foodiehangout #chickpeasmasala #chickpeas #dhabastyle Chana Masala Recipe : Ingredients: Boiling Chickpeas CHICKPEAS | काबुली चने 250 GRAMS BAY LEAF | तेज पत्ता 1 NO. CINNAMON | दालचीनी 2-3 INCH BLACK CARDAMOM | बड़ी इलायची 1 NO. CLOVES | लौंग 3-4 WATER | पानी AS REQUIRED (1 INCH ABOVE) SALT | नमक TO TASTE BAKING SODA | बेकिंग सोड़ा A PINCH Onion Paste ONION | प्याज़ 3 MEDIUM (ROUGHLY CHOPPED) Tomato Paste TOMATO | टमाटर 3 NOS. (ROUGHLY CHOPPED) GINGER | अदरक 2 INCH GREEN CHILLI | हरी मिर्च 2 NOS. GARLIC | लहसुन 10-15 CLOVES. Cooking GHEE | घी 2 TBSP OIL | तेल 1 TBSP CUMIN SEEDS | जीरा 1 TSP CAROM SEEDS | अजवाइन A PINCH ASAFOETIDA | हींग ¼ TSP POWDERED SPICES TURMERIC POWDER | हल्दी पाउडर ½ TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP CORIANDER POWDER | धनिया पाउडर 2 TBSP CUMIN POWDER | जीरा पाउडर 1 TSP SPICY RED CHILLI POWDER | पीली मिर्च पाउडर 1 TSP DRY MANGO POWDER | अमचूर पाउडर 1 TSP BLACK SALT | काला नमक A LARGE PINCH SALT | नमक TO TASTE HOT WATER | गरम पानी AS REQUIRED KASURI METHI | कसूरी मेथी 1 TBSP GINGER JULIENNE | अदरक के लच्छे A HANDFUL GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED) GARAM MASALA | गरम मसाला A PINCH FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Soak the chickpeas in water for 6-8 hours or overnight, then discard the water & wash them thoroughly to get rid of any smell. Add the soaked chickpeas into a pressure cooker along with the whole spices, salt, water & baking soda & pressure cook over high flame for one whistle then over medium flame for 4-5 more whistles. Switch off the flame & let the cooker depressurize naturally, then open the lid & check if the chickpeas are cooked, if not then pressure cooker them for 1 or 2 more whistles. Discard the whole spices & keep the cooked chickpeas aside. Similarly, add all the ingredients of the tomato puree & blend them into a fine puree. Set a kadhai over high heat, add ghee & oil, let it get hot. Further add cumin & carom seeds along with asafoetida & finely chopped onion , stir well & cook over high flame until it turns golden brown. Lower the flame & add all the powdered spices with a splash of water, stir well & cook the spices over high flame for a minute or two. Next, add the tomato puree with salt & cook until the ghee separates & the masala becomes crumbly, this will take 10-12 minutes, if it becomes dry then add hot water & cook it further. Then add the cooked chole, stir well & simmer it for 6-8 minutes or until it becomes semi-thick. You can also mash a few chickpeas to thicken up the gravy faster. Once the gravy becomes semi-thick, dry roast kasuri methi over medium flame in a separate pan then transfer it into a small bowl, crush it between your hands & add it to the gravy along with ginger, green chilli, garam masala & fresh coriander, stir well. Your delicious, dhaba style chana masala is ready, serve it with some hot tandoori roti or bread kulcha with jeera rice. HAPPY VIBE AT FOODIE HANGOUT ENJOY OUR RECIPES