Punjabi Chhole & Chana Masala

Chana masala or chole masala is a popular vegetable dish in  Indian cuisine. The main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note. The dish is found throughout South Asia, and is particularly popular in northern India and Pakistan. It is popular mainly in the Punjab region of northern-India, and also notably in the regions of Gujarat. In Gujarat and Rajasthani areas, it is commonly cooked dry, with tangy spices.In India, it is often eaten with a type of fried bread and is known as chole bhature. It is commonly sold by street vendors but also can be found in restaurants....




Here i am sharing 3 ways to make this delicious recipe...  
 

Punjabi Chhole:Ingredients:

1 cup chhole/kabuli chana (soaked overnight and boiled with 4 cups water)
250gm boiled peeled and chopped potatoes
1 onion(chopped)
salt to taste
½ tsp cardamom powder
Oil
2 tsp chaat masala
2tsp of ginger-garlic paste
2 green chillies
A handful of coriander leaves

Method:

Heat oil, fry chopped onion and green chillies for a minute.Add ginger-garlic paste and fry again. Add chaat masala and cardamom powder, fry for 2 minutes more, and then add the chana with the stock.Bring it to a boil; add potatoes, salt, chopped coriander.Simmer for ten minutes.Serve hot with a sprinkle of chopped coriander leaves.

Chana Masala:

Ingredients:

1 cup chhole/kabuli chana (soaked overnight and boiled with 4 cups water)
250gm boiled peeled and chopped potatoes
2 tsp ginger - garlic paste
2 onions (medium)(finely chopped)
2 tomatoes (medium)( finely chopped)
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp chilly powder
coriander leaves for garnishing
salt
Oil/Ghee/Butter
Method:

Soak chick peas overnight or for at least 8 to 10 hrs.
Take some butter/ghee/oil in a pan.
Add the chopped onions, ginger paste & garlic paste & saute till onions turn transparent.
Add the chopped tomatoes. Stir it for some more time.
Add the turmeric ,coriander & cumin powder, salt, garam masala, chilly powder & mix well.
Then add the chana with the stock.Bring it to a boil; add potatoes, salt, chopped coriander.Simmer for ten minutes.
Garnish it with chopped coriander leaves.

NOTE: Use butter/ghee instead of oil for better taste.


There is another variation to this 2 ways above.....which used by most of the tiffinwalas in delhi....

Ingredients:

1 cup chhole/kabuli chana (soaked overnight and boiled with 4 cups water)
1 tsp cardamom powder
1 tsp cinnamon powder
1 tsp clove powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilly powder
1 tsp saunth powder
1 tsp saunf powder
1 tsp hing powder
1 tsp carrom seed (ajwain) powder
coriander leaves for garnishing
salt

Method:

Mix all the ingredients and cook for 5 mins.
Garnish with coriander leaves.