Name: Super Easy Punjabi Choley Masala recipe by Saumya Chaturvedi at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 + 3/4 cup choley; Tomato puree - 1.5 tbsp; Dhania powder - 1 + 3/4 tsp; Red chilli powder - according to taste; Choley Masala - 1 tbsp + 1 tsp; Grated ginger - 1 tsp; Chopped coriander - garnish; Whole garam masala - 1/2 badi elaichi, 1 choti elaichi, 3 cloves, small piece of cinnamon; Zeera - 1 tsp; Hing - 3/4 tsp; Kasoori methi - 2 tsp (dried and crushed); 1 green chilli - slit lengthwise; Black tea bag - optional; Oil - 1/2 tbsp; Salt - according to taste

ABOUT Super Easy Punjabi Choley Masala RECIPE

Choley is one of the comfort foods in my list. By comfort, I do not mean that it is a very regular dish from my kitchen but, is made often. Easy to make, a no fail recipe, it is a hit when I have guests coming over. Secret: When I prepare kabuli chana for making this dish, I boil and keep some aside for making hummus or chickpea salad.

Ingredients Serving: 2

1 + 3/4 cup choley
Tomato puree - 1.5 tbsp
Dhania powder - 1 + 3/4 tsp
Red chilli powder - according to taste
Choley Masala - 1 tbsp + 1 tsp
Grated ginger - 1 tsp
Chopped coriander - garnish
Whole garam masala - 1/2 badi elaichi, 1 choti elaichi, 3 cloves, small piece of cinnamon
Zeera - 1 tsp
Hing - 3/4 tsp
Kasoori methi - 2 tsp (dried and crushed)
1 green chilli - slit lengthwise
Black tea bag - optional
Oil - 1/2 tbsp
Salt - according to taste

Instructions

Soak choley overnight and boil the next day with some salt, whole spices and a black tea bag. PS: Discard the whole spices and tea bag after choley are boiled.
Take a small katori and add all the dried spices, except kasoori methi, and add a little water to give it a paste like texture. Keep aside.
Take a kadhai, add oil and heat a little. Add hing and zeera.
Add grated ginger, green chillies and saute for a minute.
Add masala paste and saute for 2 minutes.
Add tomato puree and again stir for 2-3 minutes. Your masala is ready!
Add boiled choley along with a little choley water (the water in the cooker that was used to boil choley) and keep the gas on simmer.
Once mixed properly, add the choley back to the cooker and add salt and crushed kasoori meethi.
Give 1 or 2 whistles and open once the steam is released.
Mash choley a little with the back of a laddle and add chopped coriander.
Relish with hot chapatis/rice/puri. I have served them with steamed rice and zeera aloo.

Similar Recipes