I love Chole. Though my favourite preparation is Pindi Chole, I like to try out other preparations as well. While searching for a different recipe, I found the Punjabi Chole recipe by Aditya Bal and felt that I should give it a go.
In the recipe, tea bag is used to give a darker shade to the dish. I didn’t use it though. Here’s the recipe 🙂
Source: NDTV Cooks (Aditya Bal)
- 1 cup Chickpeas
- 1 Tea bag (This is to give a darker colour to the dish.) (optional)
- 1 Bay leaf
- 1 Cinnamon " - stick
- 3 - 4 Cloves
- 1 teaspoon pepper corns Whole
- 3 cardamom Green
- 2 cardamom Black
- 1 teaspoon Turmeric powder
- 1 teaspoon Chilli powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Asafoetida
- to taste Salt
- 1 cup onions Chopped
- 1 cup tomatoes Chopped
- 1 teaspoon Chopped ginger
- 1 teaspoon Chopped garlic
- 1 teaspoon seeds Carom (ajwain) (Check Ingredient's Gallery)
- 1 teaspoon Lime juice
- 1 green chili Chopped
- 1 tablespoon Butter
- Soak the chick peas in water for 6-8 hours or overnight.
- Drain the water, rinse well and pour fresh water.
- Add salt and tea bag (optional) and cook till the chick peas is cooked through.
- In a pan, heat oil. Add bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.
- When they start to splutter, add chopped onions and saute till light brown in colour.
- Add chopped ginger and garlic.
- Saute till the raw smell goes off.
- Then add turmeric, chilli powder, coriander powder, cumin powder, asafoetida, salt and fry well.
- For de glazing the pan, add little water.
- Tip in the cooked chickpeas and mix well.
- Add tomatoes, little sugar, salt, carom seeds and chopped green chilli.
- Add water if required.
- Simmer and cook for at least 30 minutes or till the masala blends well to the chole.
- Add the lime juice and butter and give a stir.
- Garnish with coriander and butter and serve hot with bhaturas, poori or any bread of your choice.