{"id":4921,"date":"2013-10-17T16:28:35","date_gmt":"2013-10-17T23:28:35","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=4921"},"modified":"2014-04-21T15:21:29","modified_gmt":"2014-04-21T22:21:29","slug":"punjabi-chole-rich-chick-pea-curry","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/punjabi-chole-rich-chick-pea-curry\/","title":{"rendered":"Punjabi Chole (Rich Chick Pea Curry)"},"content":{"rendered":"
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\"Punjabi<\/p>\n

We had almost a whole big can of garbanzo beans after making papri chat<\/a> the other day just sitting in the fridge and it inspired me to try making a punjabi style chole or channa masala. I’ve made this lighter creamier channa masala<\/a>\u00a0many times, but never the dark rich Punjabi style.\u00a0Most recipes use dried chick peas, but I like Indo-European brand in the can because they are so soft!<\/p>\n

This recipe is adapted from The Mad Tea Party<\/a>. She uses pomegranate seeds, but I substituted amchur powder because it is what I had and also very common in this dish. If you don’t have amchur powder and like cooking Indian food, get some! It is a must have. Lemon juice doesn’t quite do the tangy trick. I took out the black pepper too because I never seem to like Indian dishes I make as much when I’ve used pepper.<\/p>\n

In order to get the dark color, instead of using tea bags, the masala is toasted until really dark. You can also use pre-made channa masala available in Indian grocery stores.<\/p>\n

\"Punjabi<\/a><\/p>\n

\"Punjabi<\/a><\/p>\n

For the Masala (spice blend)<\/span>
\n1 piece\u00a0<\/i>cinnamon bark
\n3 cloves
\n3 cardamom pods
\n1 teaspoon cumin seeds
\n1 bay leaf
\n1 tablespoon coriander powder (if you have whole add this to the pan first)<\/p>\n