![]() I prefer to save time by making Chana Masala or Punjabi Chole in the Instant Pot in one go. The chickpeas and gravy are then simmered together until the gravy is thick and coats the chickpeas. Traditional channa masala is made by pressure cooking the chickpeas separately and then adding them to the chana masala gravy that is made in a separate wok/kadai. This dark brown color and smoky taste are what make Punjabi Chole different from other versions of Channa Masala. In the recipe for authentic Punjabi Chole, tea leaves/tea-bags are also added to the recipe while it cooks, to give it a slightly smoky flavor and a darker color. ![]() For ease and convenience, I use store-bought packaged chole masala or chana masala but the spice mixture is easy to make fresh at home. The spices range from turmeric, dry mango powder ( amchur), and bay leaves ( tej patta). The basic Chana Masala is made by cooking soaked white chickpeas (aka Garbanzo Beans or Kabooli Channa) in a gravy of onions, tomatoes, and whole and powdered spices. Many of us are familiar with the North Indian version of this chickpea curry - Punjabi Chole, which is served with Naan or Bhatura and is a staple meal in Delhi. There are many versions of the very popular Chana Masala recipe. ![]() What is the difference between Channa Masala and Chole Masala?. ![]()
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