Punjabi Chole Recipe
What is Punjabi Chole?
It is a delicious North Indian curry where chickpeas are boiled and then cooked in a spicy tomato onion based gravy.Punjabi chole masala or chana masala is one of the most popular curry dishes from India. In fact in north India, no wedding or party is complete until you have chole masala on the menu. I remember whenever we would call someone over for lunch or dinner, mom would almost always make chole.
There are many variations of making chole masala. But I liked this Punjabi chole recipe the most. It tastes like the Punjabi chole you get in the streets of Delhi and Punjab.
INGREDIENT
To Pressure Cook
- Dry Chole/Chickpeas-2 cup
- Water-4 cups
- Tea Water-1 Cups (You can also use tea bags in place of tea water)
- Salt: to taste
Grated or Pureed
- Onions-2 Medium Size
- Tomatoes-4 Medium Size
- Garlic-5 to 6
- Ginger-½ inch
- Green Chilli
- Water
For the Chole
- Cooking Oil-4 tbsp
- Garam Masala-1/2 tsp
- Turmeric Powder-1/2 tsp
- Red chilli Powder-1/2 tsp
- Salt to taste
- Coriander Powder-1 tsp
To garnish
- Fresh Coriander leaves
INSTRUCTIONS
- soak the dried chickpeas or chole in enough water overnight or for 8-9 hours. Later drain the water.
- In a pressure cooker add the soaked and drained chickpeas, around 4 cups water,1 Cups Tea Water (You can also use tea bags in place of tea water) 2 tea bags, and some salt. Pressure cook at high flame till you get 7-28 whistles.
- Once the steam is gone, open the cooker and check the chickpeas. You should be able to press them easily with your fingers.
- Make a smooth paste in grinder or blender. You do not have to remove it to a bowl
- In a wok, heat 4 tsp of oil. Once hot, add grated smooth paste.
- cook for 2-3 minutes on medium-low flame. Cover the pan to prevent splash all around.
- Add the Garam Masala, red chilli powder, Turmeric Powder, Coriander Powder, salt and mix for a 1-2 minutes.
- Add the cooked & drained chickpeas. Reserve the stock.
- Cover and simmer on a low to medium flame For 5 minutes. You can also cook chickpeas without the lid. The gravy will thicken and reduce. Mash a few chickpeas. This will help thicken the chickpea curry. You can keep the consistency you prefer. At home, we prefer chole with a bit of gravy.
- finally, enjoy 2 tbsp coriander and enjoy chana masala with roti, puri or hot steamed rice.
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