Punjabi Chole is a spicy curry from Punjab. Made from chickpeas, onion, tomatoes, ginger garlic, and Indian spices, it is one of the most delicious curries to try if you like Indian food. You can relish it with Bhatura, Naan, or any Indian flatbread or even with steamed rice.
Punjabi CholeCourse: Snacks, Veg, BreakfastCuisine: IndianDifficulty: Medium
1 cup Dry Chole
2 cups Water
2 tsp Black Tea Leaves
4 tbsp Vegetable Oil
2-3 Cloves Crushed
1 Black Cardamom Crushed
2-3 Green Cardamom Crushed
1-inch Cinnamon Crushed
1 cup Onion Grated
2 tsp Ginger Garlic Paste
1 cup Tomato Grated
2 tbsp Chole Masala
1 tsp Coriander Powder
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Anardana Powder
1/2 tsp Baking Soda
1 tbsp Kasuri Methi
Salt to taste
1 tbsp Ghee Use oil for vegan recipe
1/4 tsp Hing
2-3 Green Chilli Slit into half
1 tsp Ginger Julienned
- Wash the chole and soak in 3-4 cups of water for 4-5 hours.
- Heat water in a pan.
- Once it comes to a boil, add tea leaves and cook for a minute.
- Strain the tea and keep aside.
- Heat oil in a pressure cooker.
- Add cloves, black cardamom, green cardamom and cinnamon and fry for a few seconds.
- Add onion and fry until it turns golden brown.
- Keep adding little water if the paste sticks at the bottom of the cooker.
- Add ginger garlic paste and fry for 2 minutes.
- Add tomato and cook for another minute.
- Now add chole masala, coriander powder, red chilli powder, turmeric powder, cumin powder and anardana powder and fry until oil starts to separate from the sides.
- Add the soaked chole, tea water, baking soda, salt and 1 cup water and put the lid of the cooker.
- Pressure cook until chole are done.
- Remove the cooker from heat and let the pressure release.
- Open the lid and add kauri methi and mix well.
- Heat ghee for tempering in a pan.
- Add hing, green chilli and ginger and fry for a few seconds.
- Pour the tempering over the chole and mix well.
- Serve hot with bhature.