Punjabi Chole

Published On January 2, 2017
In Article
By Sandhya Harsh
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Prep Time
15 Minutes
Cook Time
15 Minutes
Difficulty Level
Advanced

Ingredients

Chole (White Chickpeas) - 1/4 kg
Tomatoes - 4 medium
Onions - 2 medium
Green/Red chilli - 1
Ginger grated/paste - 1/2 teaspoon
Garlic paste - 1 teaspoon
Anardana (Dry pomegranate seeds) - 1 teaspoon
Teabag - 1 or Tea potli - 1 teaspoon
Turmeric (Haldi powder) - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Coriander (Dhania powder) - 1 teaspoon
Garam masala powder - 1 pinch
Chole Masala powder (Chana Masala powder) - Readymade from Everest - 2 teaspoon
Cumin seeds (Jeera) - 1 teaspoon
Hing - 1/2 teaspoon
SABOOT GARAM MASALA (whole spices):
Bay Leaves (Tej patta) - 2 piece
Black Cardamom (Badi elaichi) - 2 piece
Black pepper (Kalimirch) - 2 piece
Cinnamon (Daalchini) - 2 piece
Cloves (Laung) - 2 piece
Oil - 1 tablespoon
Salt to taste

Instructions

Soak chole for 7 hours. Add a teabag or make a potli of 1 teaspoon tea powder to the soaked chole
Pressure cook with little salt for 4 whistles so that they become soft.
Once pressure settles down, squeeze the tea bag to extract the tea flavour and remove the bag. This not only adds black color to the chole, but also adds a nice flavour.
Wash and chop tomatoes, onions and chilli. Grind tomatoes, onion, ginger, green/red chilli into a fine paste.
Grind dry anardana into a fine powder and soak it in a cup of warm water.
Heat oil in a pan. Add hing, jeera and all saboot garam masala as tadka.
Add tomato onion chilli paste and garlic paste to the tadka. Saute and stir fry the mixture.
Add salt, haldi, red chilli powder, dhania powder, chana masala powder and a little pinch of garam masala and cook till oil leaves the sides.
Drain anardana soaked water and add it to the chole gravy and mix well.
Mash some of the chole. This will thicken the gravy. Add the mashed and remaining boiled chole to this gravy.
Add water to adjust the thickness of the gravy.
Boil the chole on low flame along with the gravy. When you see a thin layer of masala gravy oil on the top, your chole is ready.
Serve hot with fried rice, roti/naan or with tikki.
Enjoy yummy Punjabi Chole.

Servings : 4
Ready in : 30 Minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.