Special Punjabi Chole

Punjabi Chole is  one of the most popular vegetarian north-Indian food dish.It is Creamy,spicy curry,slight tangy and full of flavours.It's made from chick peas, onion tomatoes, ginger garlic and Indian spices. There are many variations of making chole masala. But I liked this Punjabi chole recipe the most.

     This easy vegetarian recipe is a perfect spicy blend of ingredients easily available in your kitchen. If you love spicy food, then this one is a must try for you! This dish is widely preferred for breakfast and Sunday brunch or any holiday by North Indians. You can make this easy Punjabi recipe for kitty parties, pot lucks and even buffet. Prepare this mouth-watering dish for your guests and they would love to relish it to the fullest.You can enjoy this dish with Bhatura or Puri along with a glass of chilled lassi to complete the meal. Try it at home and enjoy with your loved ones!

Course : Main Course Cuisine : Indian Prep Time :10 minutes Cook Time : 20 minutes Total Time : 30 minutes Servings : 4 people Calories 220 kcal Author  : Bharti Lalwani

Ingredients 

• 1 cup Dry Chole(chikpea)
• 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(chopped onion can also be used)
• 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

For tempering

• 1 tbsp Ghee 
• 1/4 tsp Hing
• 2-3 Green Chilli Slit into half
• 1 tsp Ginger sliced

Method to make Punjabi Chole

• firstly, in a large bowl take 1 cup chickpea and soak in enough water for 8 hours.
• transfer the soaked chickpea to a pressure cooker.
• pressure cook for 5 to 6 whistles or until the chana is cooked well
• add ¼ tsp baking soda, ¾ tsp salt and 3 cup water.
• pressure cook for 5 to 6 whistles or until the chana is cooked well.
• 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,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 kasuri methi(fengureek leaves) 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/poori/kulcha/jeera rice.