There are so many ways to get the right flavour, texture and spicing for a classic Punjabi Chole. The Guardian newspaper recently compiled a list of their top recipes and I was delighted to see my recipe make the cut among food stalwarts like Madhur Jaffery and Cyrus Todiwalla!
My recipe for a classic channa masala is from a family hailing from Ludhiana; they steep the chickpeas in tea while cooking, for a dark smoky colour and flavour. A technique even my mother would use to cook hers when I lived in India. Also the addition of pomegranate powder makes it unique but adds the required tang to this dish. Thank you everyone for your comments and kind words for this piece in the Guardian. If you haven’t read it yet and would like to try their recipe for the perfect channa masala follow this link.