For a meal that will make your taste buds dance with joy!
Chole chana, the beloved Punjabi dish, is a true superstar in the world of Indian cuisine. From breakfast to dinner, and everything in between, this chickpea curry has won over the hearts (and stomachs) of Indians all over the country. No North Indian wedding or party is complete without it gracing the menu.
This mouth-watering dish is a culinary masterpiece, with onions, tomatoes, garlic, ginger, chiles, and a flurry of spices coming together to create a symphony of flavours that dance on your tongue. At the heart of it all lies the magical chole masala powder, a blend of specially selected spices that bring the dish to life.
The secret to a perfect chole masala lies in the blend of spices, and Diara’s chana chhole masala is the gold standard. This special blend of 20 spices is the lifeblood of the dish, infusing it with a spicy warmth, irresistible aroma, and a bold zest that is hard to resist. So whether you’re enjoying it as a quick snack from a street vendor or a sumptuous dinner at a wedding feast, chole chana is sure to satisfy your cravings and leave you wanting more.
Recipe
- Soak 150 g kabuli chana overnight in water
- Boil them in excess water with 1tbsp salt until chana is properly softened and set aside
- Finely chop 3 medium sized onions (250 g) and sauté in 4 tbsp ghee (50 g) in a pan for 10-12 mins till it turns brown
- Add 0.5 tbsp (5 g) Ginger Paste with little water and sauté for 2 mins
- Prepare a paste of 3 medium sized tomatoes (200 g) and add it to the pan and sauté along with a little water for 10-12 mins till oil separates
- Add 2 tbsp (20 g) Aashirvaad Punjabi Chole Masala, and 0.5 tsp chilli powder, along with 200 ml water and stir fry for 2-3 minutes. (Optionally add 1 tbsp thick yoghurt to add a zing to the taste)
- Add the boiled Chole, add water and cook to adjust consistency
- Add finely chopped 0.5 inch ginger, chopped coriander leaves and 2 slit green chillies for garnishing.
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