Punjabi Chole

Pujabi chole is a recipe that goes so well with bhaturas, kulchas, rotis or even rice. Some people love to have this with plain bread or just snack on these. This authentic recipe is so yummy and is adored any people age group. I had tried this when his friends had come over for lunch and they all really liked it so much.


Ingredients:

1. Chole or kabuli chenna – 250 gms
2. Green chillis – 3 slit length wise
3. Grated ginger – 1 tsp
4. Cinnamon stick –  1/2″
5. Black cardamom – 1 (replace with green cardamom if unavailable)
6. Bay leaf -1
7. Onion – 1 finely chopped
8. Tomatoes – 2 finely chopped
9. Red chilli powder – 1 1/2 tsp
10. Fresh coriander leaves chopped – 2 tbsp
11. Salt to taste
12. Oil – 2 tbsp

For Masala Powder: 
1. Coriander seeds -1 1/2 tbsp
2. Cloves -3
4. Cinnamon – 1″ piece
5. Black cardamoms – 2
6. Pepper corns –  1/2 tsp
7. Cumin seeds – 3/4 tsp

Method:

Step 1: Wash ans soak the chole overnight. Pressure cook that along with 3 cups of water, cinnamon and one large black cardamom till soft. It should be soft but not overcooked and mushy. Drain the water and keep aside.
Step 2: Heat oil in a heavy bottomed vessel, add green chillis, grated ginger and bay leaf. Saute for few seconds.
Step 3: Add the chopped onions and saute till transparent. Add red chili powder and salt. Mix well. Add the tomatoes and cook until soft and oil separates, it might take 15 minutes.
Step 4: Dry roast and grind the masal powder ingredients in parallel.
Step 5: Now add the ground masala powder and mix well.
Step 6: Add the boiled chole. Cook on simmer for 4 mts. Add the left over water and if necessary add another cup of water and bring to a boil. Slightly mash the chole with the ladle itself. Cook till you achieve a slightly thick gravy.
Step 7: Adjust the salt, spices and turn off heat. Garnish with fresh coriander leaves.
Step 8: Serve hot with lemon and onion slices.



facebooktwittergoogle_plusredditpinterestlinkedinmail

Leave a Reply

Your email address will not be published. Required fields are marked *