Punjabi Chole || How To Make Chole(chickpeas) At Home || Punjabi Chole Recipe
Punjabi chole or chana masala is one of the most popular curry dishes from India. It’s a North Indian cuisine and an authentic dish in India.
Let’s make authentic Punjabi Chole at home with some easy ingredients and method:
Let’s get started.
Ingredients
For cooking chickpeas
2 cups dried white chickpeas (kabuli chana or chole) soaked overnight or 8hours in enough water
ΒΌ teaspoon baking soda, optional
salt or black salt as required
For gravy
2-3 medium tej patta (indian bay leaf)
4 teaspoon black tea leaves or 3 tea bags
3-4 cloves
2 large onion, chopped
3 to 4 medium size tomatoes, chopped
1 inch ginger
4 to 5 green chillies, slit or chopped
Chopped coriader leaves
1 tbsp Garam masala
1.5 tbsn chhole masala
1 tbsp red chili powder
3-4 tbsp oil/1-2 tbsp preferably ghee
Black tea leaves water (Optional)
some julienned/Chopped ginger
few coriander leaves (to garnish)
For Tadka
1 tbsp ghee
1 tbsp Kashmiri lal mirch
Method:
Cooking chickpeas
1. Soak the dried chickpeas overnight in water or for 8-9 hours.
2. Next day pressure cook the soaked chickpeas adding black salt or salt.
3. Pressure cook for 8-10 minutes/5-6 Whistles on medium heat or till the chickpeas are completely cooked.
4. Strain the chickpeas and reserve the stock.
Cooking Gravy: Making onion tomato masala
1. In a large pan or a large kadai, heat oil/ Ghee.
2. Add the chopped onions. Fry till golden brown.
3. Add Ginger and fry for a minute.
4. Add all the spice powders, stir and saute for a minute.
5. Add the chopped tomatoes.
6. Chopped green chillies and corriander.
7. Saute the tomatoes till they become soft and mushy.
8. Add the cooked chole in the pan and stir.
9. Add Black tea water (color of chhole will change)
10. Now add the strained stock to the chole. If the stock is less you can add some water.
11. Keep the whole mixture on fire and simmer till the curry thickens a bit.
For Tadka: Last step
1. In a small tadka pan, heat 1 tbsp ghee.
2. Add kashmiri lal mirch.
3. Add the tadka in thickend gravy
4. Add some julienned ginger or coriander leaves or raw onion rings for garnishing.
Check the salt and seasonings and add more if required.
Stir and serve punjabi chole hot garnished with coriander leaves along with some bhatura, naan, pooris or even steamed basmati rice.
~~Recipe by Rashi Juneja
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