Punjabi Chole Masala

                                           Punjabi Chole Masala

          In December 2016, during Christmas holidays, we went to Amritsar where, we went to Golden Temple in Amritsar and since it was very crowded, we could not eat at Langer ( A canteen inside the temple premises, which provides free food for all devotees). They call it community kitchen, managed by volunteers.
          So we went to have breakfast at Bhaai Kulwanth Singh Kulchawala, a small eat out near temple. My son and my nephew relished the chole masala served along with piping hot stuffed Kulchas. My son become a ardent fan of Punjabi cuisine, he craved for Punjabi food, either subzis or parathas, which he wanted to be very authentic. 
          After many tests and trails, I was able to make 98% perfect to that recipe. So thought of sharing this in my blog. After testing this authentic chole masala, I found that they would have used ajwain seeds, asofoetida, lots of butter and ghee for cooking. 

Cuisine: Punjabi
Preparation Time: 20 minutes
Soaking Time: Over night
Cooking Time: 20 minutes for chole and 10 minutes for gravy
Serves: 4 to 5 persons

Ingredients:
White chick peas: 1 cup
Dip tea bag: 1 or 2 teaspoons of tea, tightly tied in a cloth
Green chilli: 2 nos
Tomato: 2 nos
Onion: 3 nos
Ginger: 1 1/2 inch piece - into julianes
Garlic: 9 to 10 pods
Oil: 2 teaspoons
Ghee: 1 table spoon
Garam masala: 1 teaspoon
Chilli powder: 1 teaspoon
Salt as per taste
Jeera or Cumin powder: 1 teaspoon
Ajwain seeds or Omam: 1/2 teaspoon
Asofoeida: 1 heaped  teaspoon (Liberally)

Method:
1. Soak the channa or chick peas overnight. In the morning pressure cook it for 68 to 10 whistles, with enough water till it immerse the chick peas, add in dip tea bag.
2. The colour of the tea would be evenly coated over the chickpeas. Keep it aside.
3. Grind 2 onions, tomato, garlic to a fine smooth paste.
4. Slit the green chillies and finely chop the remaining onions, cut the ginger into thin fine strips or julianes.
5. Place a pan on the stove over medium flame and add 1 teaspoon of oil, 1/2 tablespoon of ghee and heat it.
6. When it is hot, add ajwain seeds, jeera, ginger and green chillies. Fry for a minute.
7. Add the onions and saute it well for 2 to 3 minutes or till it caramelizes.
8. Now add the onion tomato garlic paste and cook till the raw smell goes off.
9. Add chilli powder, salt as per taste and the cooked chick peas along with the water used for cooking chick peas.
10. When it starts boiling, add the garam masala and mix well.
11. Add the remaining ghee and cook for 5 to 7 minutes till the oil/ ghee floats on the top.
12. Switch off and transfer it to a serving bowl. Garnish with the remaining ginger julianes.
13. This subzi goes well with Roti, Naan, Paratha and Batura.

Note:
1. Putting tea bag while cooking channa is very important, it not only infuse the colour to channa, it also add slight tea taste a tinge of bitterness to it.