Chana masala November 05 2013
She makes very good Cholay, Punjabi style since she is a punjabi, and has agreed to share her recipe with me. I am sharing it with you guys, but its not mine, its her's. Thank you Auntyji!
2 cups garbanzo beans (they should be 2 cups after they are soaked overnight, the water has been drained and pressure cooked in fresh water + 1 teaspoon salt for 4 whistles), so use about 1 cup raw garbanzo beans and soak overnight. Alternatively, you can use canned chickpeas, drain the water and rinse the chickpeas, set aside
1 medium red onion, finely chopped
4 tablespoons oil
2 tablespoons fresh ginger, grated (with the skin-on is fine)
1 teaspoon turmeric powder
1 jalapeno finely chopped
2 cups tomatoes, finely chopped
1 tablespoon chana masala
1 teaspoon kala masala, OPTIONAL
1/2 teaspoon cayenne powder
1/4 cup chopped cilantro, for garnish
Salt to taste
Heat oil in a 3 qt sauce pan over medium heat. Add onions, ginger, jalapenos and saute for 10 minutes, stirring every minute. Onions should be cooked by now.
Add tomatoes and cook covered for 5 minutes, stirring every minute. Tomatoes will pulp down. Mash using a masher.
Add powdered spices and cook for a couple of minutes. Then add garbanzo beans along with a cup of water and bring it to a boil.
Reduce heat on low, add salt and cook for another 5 minutes. Garnish with cilantro and serve hot.