Much before I started cooking, I really thought that both Punjabi chole and Channa Masala were two different things. It took some time testing and tongue testing to know that in fact both are one and the same Indian kitchen cannot comprehend a Menu’s obliviousness to Channa Masala. The preparation that goes into it is too simple and too delicious to be ignored. Little tangy, little sweet but with a hot spiciness added to boiled chickpeas makes this dish a dream.

It goes well almost with all rice/flat bread dishes but is more commonly paired with Bhature. Just talking about it makes me hungry Though the usage of spices varies from family to family, the basic foundation of the dish remains the same. This is my version.

Method

1.Cook the chickpeas (pressure cooker preferred) along with turmeric,bay leaf and tea bag

2.Heat a skillet, add little oil/butter/ghee and add caraway seeds, the spices and saute for 30-40 seconds. Add the onions and then ginger-garlic paste and saute some more till the aroma starts hitting the nostrils.

3.Add the chopped tomatoes, tomato puree, tamarind paste and cook till the raw smell of the tomato leaves and it becomes soft and mushy.

4.Remove the tea bag and bay leaf from the chickpeas and then pour down the remaining content into this onion-tomato mixture. Add more water if needed. Bring it to a boil and smash down few chickpeas to thicken the gravy.

5.Serve hot garnished with onions and cilantro (optional).

Suggested Accompaniments
1. Plain Rice, Pulaos, Biryani etc
2.Indian Flatbreads like Parathas, Roti’s, Kulchas, Naan’s/Bhaturey’s

Check out fellow Marathoner’s entries for today

1) Siri, 2) Srivalli, 3) Ranji, 4)PJ, 5) Curry Leaf, 6) Medha,7) Priya, Bhawna, 9) Raaji, 10) Ruchii, 11) Anu, 12) Kamala,13) Roopa, 14) Divya Kudua, 15) Rekha, 16) Divya M, 17)Lakshmi,18)Raaga , 19) Lakshmi Venkatesh , 20) Sripriya, 21) Viji,22) Kamalika, 23)Pavani,>,24)Karuna,25)Roochi

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