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Punjabi Chole

October 9, 2014 / / / Print /

 

 

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)

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
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Ingredients
  

  • 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

Instructions
 

  • 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.

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