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Punjabi Chole

In this recipe, chickpeas or kabuli chana are cooked with onions, tomatoes and lots of spices. A special blend of spices called “chole powder/masala” is easily available at every local grocery or indian store. One can make chole masala powder at home too by dry roasting ingredients like cumin, cloves, coriander, peppercorn, cardamom etc. But nowadays we get ready made masala from the store then why not use it, ready masalas not only saves me time but also tastes good.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Punjabi
Servings 4 Person

Ingredients
  

  • 1 cup Chickpeas/Chole (soaked in water and little cooking soda overnight)
  • 1 Potato chopped
  • 1 Onion chopped
  • 6-7 Garlic chopped
  • 2 cups Water
  • Salt to taste

For Spice Potali

  • 2 Bay Leaves
  • 1 tsp Black Tea Powder
  • 2 pcs Cloves
  • 1 inch Cinnamon Stick
  • 2 Cardamon Pods

For Paste

  • 1 Tomato
  • 1 Onion

Dry Masalas/Spices

  • 2 tbsp Chole Masala
  • 1 tsp Red Chilli Powder
  • ½ tsp Tumeric Powder
  • 1 tsp Coriander Powder
  • ½ tsp Chat Masala
  • ½ tsp Pink Salt

Enhancing Flavours

  • 1 slit Green Chilli
  • 1 tsp Ginger chopped
  • ½ tsp Dry Kasauri Methi (crush it with hand and sprinkle)
  • 1 tsp Lemon Juice

Instructions
 

Step 1

  • Take pressure cooker add 1 cup strained overnight soaked chickpeas,add 2 cups of fresh water,make spice potali(use small muslin cloth bag or put spices on the cloth and tie a knot). Add little salt.Pressure cook it for 5 to 6 whistles and keep it on low flame for 15 good minutes.keep it aside in a bowl when it is done.

Step 2

  • Take 1 tomato and 1 onion in a mixture grinder and grind it into a smooth paste without water.keep it aside.

Step 3

  • Take a flat bottom pan,heat 1 tsp oil,add tomato & onion paste saute it,add green chilli ,1 tsp ginger add all the dry spices one by one and saute it properly,let water evaporate then add cooked chickpeas along with its water cook on a medium flame for sometime finally add little dry kasuri methi and cook it with lid closed on a medium flame for final few minutes,You can squeeze little lemon before serving.Serve it with kulcha and onion salad.

Video

Notes

Add lemon juice after turning the heat off,to keep Vitamin C intact.