Punjabi Chole

Posted on

by shail

Hey!! Today I am posting recipe for famous punjabi dish Chole (Chickpea). This dish is spicy and tasty. Punjabi’s are known for their spicy dishes and this chickpea curry/gravy dish is the very famous, yummy and finger licking good. The spices used are hot spices and you can change the amount as per your palette. I have made the chole masala powder at home you get ready packet of chole masala powder at any supermarket. A dash of hot spices and spoon of cream makes this dish full of flavors and a yummy meal. Have this curry with bhatura, hot puris, parathas, Naan, Tandori Roti or Jeera Rice. Don’t forget to drink a glass of Lassi with this which is yet another famous Punjabi drink (will post the recipe soon). Lets get cooking this tasty Punjabi dish…..

Ingredients:

1)For Chickpea:

Chickpeas- 200 gms

Water for boiling- 5 cups

Salt -1 tsp

Soda Bi Carb- a Pinch

Tea powder- 1/2 tsp

Clove (Laung)- 1 piece

2) For Chole Masala Powder:

Caraway Seeds (Shah Jeera)- 2 tbsp

Black Pepper (Mari) – 1 tsp

Cloves (Laung) – 4 pieces

Cinnamon Stick (Taj) – 1 inch

Bay Leaf (Tej Patta)- 1 piece

Coriander Seeds- 1 Tbsp

Cumin- 1 tbsp

Green Cardamom seeds- 1/4 tsp

Black Salt- 1 tsp

Kashmiri Red Chilli- 3 medium size pieces

Ginger Powder- 1 tbsp

Mango Powder- 1 tsp

3) For Curry/Gravy-

Oil and Clarified butter (Ghee)- 1 tsp

Boiled Tomatoes- 2 Large

Onions- 2 medium

Ginger Garlic Paste- 2 tbsp

Turmeric powder- 1/2 tsp

Red Chilli Powder- 1 1/2 tbsp (if using Kashmiri Mirch Powder or 1/2 tbsp for any other chilli powder)

Coriander Powder- 1 tbsp

Cumin Powder- 1 tbsp

Chole Masala Powder as made above- 2 tbsp

Cream- 1 tbsp

Dried Fenugreek leaves- 2 tsp

Salt as per taste

IMG_20180315_124011.jpg

Method:

For Chickpea-

Soak the Chickpeas for at least 6-7 hours in lukewarm water. After soaking boil the chickpeas in pressure cooker by adding three times the water of the amount of chickpeas, a pinch of soda bi carb and salt. Make a small pouch of tea powder and clove using muslin cloth or any cloth pouch and tie it tightly. Put this pouch along with the chickpeas for boiling. Boil on high flame for 15- 20 mins. Let the cooker cool down and check if the chickpeas are soft and boiled.

For Chole Masala Powder:

Dry Roast all the ingredients as mentioned above and grind it to fine powder. You can store this powder for further use in airtight container.

For Curry/Gravy:

Make a puree of the boiled tomatoes and onion separately. Take a wok or heavy bottom vessel for cooking. Add the oil and clarified butter in this vessel and switch on the gas to medium flame. Once warm add the onion paste and cover the vessel with a lid and let it cook till it becomes light pink in color. Now add the ginger garlic paste and tomato puree and again cover with lid and let it cook for 1 – 2 minutes. Now add the turmeric powder, red chilli powder, coriander powder, cumin powder and let it cook for 5 minutes. After 5 minutes the gravy will become little thick now add the chole masala powder, cream and the chickpea water that is left after boiling the chickpeas and cover the vessel with a lid and let it cook for 10 minutes. When the curry starts leaving the sides and becomes thick add little water again and dried fenugreek leaves and mix well. Now add the salt and boiled chickpeas and again some water if the curry feels thick. let it simmer for 2 minutes and then switch off the gas. Cover this immediately with a heavy lid. Since we have added salt while boiling the chickpeas the salt is to be added only for the curry portion. Serve this hot garnished with some coriander leaves.

Published by

shail

I am a lawyer by profession but love to cook. Being a foodie myself I keep trying variations with my recipes. My blog is all about my experiments and experience with food. You can follow me on instagram, twitter and facebook all having handles alawyerskitchen. I am also on the food reviewer panel with GoToChef, which is the perfect platform to check out reviews on various food products and also find recipes using the same. You can also find me on blogchatter https://www.theblogchatter.com/user/shailparekhthosani and pinterest https://in.pinterest.com/alawyerskitchen2018/

199 thoughts on “Punjabi Chole”

      1. Wow! What a tasty post. Chhole is my favorite sabzi. But your version is purely different. I will definitely try it.

        Like

  6. Ohh, lovely! Authentic punjabi chole recipe! I make reasonably good chole at home but they are never like the ones we have in Delhi. I can see why now after reading your recipe! This weekend I am making this for sure!

    Like

  18. Looks yummy!!!!Chhole is all time fav of my family ,mostly I use to go with readymade chhole masale from supermarket because I have no idea about how to make chhole masale at home ,which I was looking for so long and here post solved my problem.Thank you for sharing recipe and details of masalas.

    Like

  22. I inherited an authentic recipe of Chole from mom and grandmom. While pressure cooking the chole we also put a small hand-made sachet of tea powder to give it a dark colour. This is a mouth water dish, will try out your style with soda too.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google photo

You are commenting using your Google account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.