Punjabi Chole is a spicy curry from the northern region of India. Made from chick peas, 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, Kulcha or any Indian flatbread or even with steamed rice. Here’s how to make easy and authentic Punjabi Chole at home.
Chole or Chana Masala is one of the most basic yet one of the most decadent Indian curries to try at home. Made using chickpeas with a plethora of spices, onions, tomatoes, garlic, this curry is an obvious choice when you are craving a homely Indian meal.
Each family has it’s own way of making chole and taste may vary slightly from one home to another but ultimately it’s just plain delicious. I learned this recipe of Chole from my mom who learned it from a cookbook very long back.
You can make the chole masala from scratch like I do in Amritsari Chole but any store bough chole masala works fine in this recipe. And if you are pressed with time to make your own masala mix, the packaged masalas are a boon. I generally use MDH masala for my use but you can use any of your choice.
Benefits of eating chickpeas:
– Chickpeas or Garbanzo beans have a nutty taste and texture. And they are packed with a plethora of vitamins, minerals and fiber.
– The amount of protein in chickpeas is quite good and hence it is a great protein supplement for vegetarians.
– Also, if you are vegan then chickpeas should be consumed because it contains plant-based protein. Win-win, right?
– Furthermore, it also keeps your blood sugar levels under control.
– Being full of fibre, Chickpea help in smoother digestion.
– It shield you against chronic ailments like cancer, diabetes and even heart disease.
The best part about this recipe is that you can make it for brunch, breakfast, dinner and even lunch. For soothing house parties, I do end up making it because it is very easy to make and pleasant to serve. Tempted? Try it out using my recipe:
Punjabi Chole Recipe
Punjabi Chole is an exotic curry from the north region of India. It's made from chick peas, onion tomatoes, ginger garlic and Indian spices.
- 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.
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