Punjabi Chole
One of the most famous dishes from the Punjabi cuisine, Punjabi Chole is a well known for its flavors and its versatility as it can be paired up with so many things such as puris, bhatura, rice or rotis.. whatever you want!
Ingredients:
2 cups White chickpeas
2 tomatoes (chopped)
1 cup Tomato Puree or Paste
3 medium Onions (finely chopped in chopper)
2 cloves minced Garlic (optional as per taste)
1 tbsp. Ginger paste
2 Green Chilies chopped
Salt to taste
¼ tsp. Turmeric powder
1½ tsp. Red Chili Powder
1 tsp. Coriander powder
4 tsp. Vegetable Oil / Extra Virgin Olive Oil
¼ tsp. Garam Masala Powder
3 tsp. of Chana Masala Powder
¼ tsp. Cumin Seeds
For Garnishing
Coriander leaves
2 small Onions
1 Tomato (sliced in Rings)
Method:
1. Soak chana overnight with two tea bags. (adding Tea Bags will turn Chana Black in Color)
2. Boil Chana along with tea bags
3. On Medium Low Heat, Heat the Pan first and put Oil in Pan.
4. When oil is ready Add Cumin seeds.
5. When Cumin Seeds splutter, add minced Garlic and Ginger Paste.
6. Add chopped Onions and add a pinch of Salt and fry till they turn brown
7. Add coriander powder and fry for some time till it becomes light brown.
8. Add turmeric powder & chili powder and Salt to taste.
9. Add Garam Masala and Chana Masala and again fry for some time.
10. Add Pureed tomatoes and fry till the oil leaves from the sides.
11. Add chopped Green Chilies.
12. Take out the Tea Bags and Add Chole/Chana into the Pan without water and stir so that it gets mixed up well.
13. Add the same water which was left in pressure cooker while boiling Chole/Chana .
14. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn).
15. Garnish with Coriander Leaves and ring Onions and Tomato.
Serve hot with Puris, Parathas, Chapatis or Rice!
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| Punjabi Chole |
Ingredients:
2 cups White chickpeas
2 tomatoes (chopped)
1 cup Tomato Puree or Paste
3 medium Onions (finely chopped in chopper)
2 cloves minced Garlic (optional as per taste)
1 tbsp. Ginger paste
2 Green Chilies chopped
Salt to taste
¼ tsp. Turmeric powder
1½ tsp. Red Chili Powder
1 tsp. Coriander powder
4 tsp. Vegetable Oil / Extra Virgin Olive Oil
¼ tsp. Garam Masala Powder
3 tsp. of Chana Masala Powder
¼ tsp. Cumin Seeds
For Garnishing
Coriander leaves
2 small Onions
1 Tomato (sliced in Rings)
Method:
1. Soak chana overnight with two tea bags. (adding Tea Bags will turn Chana Black in Color)
2. Boil Chana along with tea bags
3. On Medium Low Heat, Heat the Pan first and put Oil in Pan.
4. When oil is ready Add Cumin seeds.
5. When Cumin Seeds splutter, add minced Garlic and Ginger Paste.
6. Add chopped Onions and add a pinch of Salt and fry till they turn brown
7. Add coriander powder and fry for some time till it becomes light brown.
8. Add turmeric powder & chili powder and Salt to taste.
9. Add Garam Masala and Chana Masala and again fry for some time.
10. Add Pureed tomatoes and fry till the oil leaves from the sides.
11. Add chopped Green Chilies.
12. Take out the Tea Bags and Add Chole/Chana into the Pan without water and stir so that it gets mixed up well.
13. Add the same water which was left in pressure cooker while boiling Chole/Chana .
14. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn).
15. Garnish with Coriander Leaves and ring Onions and Tomato.
Serve hot with Puris, Parathas, Chapatis or Rice!
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| Punjabi Chole |
