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Punjabi Chole

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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 🙂

 

 

Punjabi Chole

Source: NDTV Cooks (Aditya Bal)

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Punjabi Chole
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
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Soak the chick peas in water for 6-8 hours or overnight.
  2. Drain the water, rinse well and pour fresh water.
  3. Add salt and tea bag (optional) and cook till the chick peas is cooked through.
  4. In a pan, heat oil. Add bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.
  5. When they start to splutter, add chopped onions and saute till light brown in colour.
  6. Add chopped ginger and garlic.
  7. Saute till the raw smell goes off.
  8. Then add turmeric, chilli powder, coriander powder, cumin powder, asafoetida, salt and fry well.
  9. For de glazing the pan, add little water.
  10. Tip in the cooked chickpeas and mix well.
  11. Add tomatoes, little sugar, salt, carom seeds and chopped green chilli.
  12. Add water if required.
  13. Simmer and cook for at least 30 minutes or till the masala blends well to the chole.
  14. Add the lime juice and butter and give a stir.
  15. Garnish with coriander and butter and serve hot with bhaturas, poori or any bread of your choice.
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