Punjabi Chole/Chana- Version 2
- Details
When it comes to Chole preparations, my all-time favourite is the Pindi Chole. However, this time, I thought of trying a new preparation. A Punjabi Chole recipe from Sailu’s food has been on my to-do list for a while. I was pretty pleased with the outcome.
In case you are wondering why the name Version 2, I have already posted another version of Punjabi Chole. Chole can be served with Bhatoora, Kulcha and Roti.
Punjabi Chole/Chana- Version 2
A flavourful Chick pea preparation that goes well with Indian breads like Kulcha, Batura, Poori, Roti etc
Ingredients
- 250 gms Chick peas/Garbanzo/ Kabuli Chana
- 1/2″ Cinnamon Stick
- 1 teaspoon Tea leaves
- 1 Black Cardamom
- 1-1/2 tablespoons Oil
- 1 Finely chopped onion
- 3 Slit Green chillis
- 1 teaspoon Ginger paste
- 1 Bay leaf
- 1 teaspoon Chilli powder
- 2 Finely chopped tomatoes
- to taste Salt
To be Roasted and Ground
- 1-1/2 tablespoons Coriander seeds
- 1-1/2 teaspoons Dried pomegranate seeds/ Anardana
- 3 Cloves
- 1" Cinnamon Stick
- 2 Black cardamoms
- 1/2 teaspoon Peppercorns
- 3/4 teaspoon Cumin seeds
Instructions
- Soak the chick peas for 8 hours or overnight.
- Take a small piece of muslin cloth. Put the tea leaves, cinnamon and black cardamom and tie up.
- Drain the water off the chick peas and transfer to a pressure cooker.
- Add enough water to cover the chickpeas. Add salt and the bundle.
- Cover and cook till the chickpeas is cooked through.
- Remove the bundle from the cooked chickpeas.
- Take 1/4th cup of the cooked chickpeas and mash them. Keep aside.
- Drain the water and keep aside for later use.
- Heat a pan.
- Put all the ingredients meant for roasting. Roast till a wonderful aroma comes and the ingredients turn dark in colour.
- Once cool, transfer to a grinder and grind to a fine powder. Keep aside.
- Heat oil in a pan.
- Add the bay leaf, green chilli and ginger paste and saute for a few seconds.
- Add the chopped onion and saute till they turn translucent.
- Add the chilli powder and mix well.
- Add the chopped tomatoes and cook till oil separates.
- Add the ground powder and mix well.
- Add the cooked chickpeas and mix well.
- Add the reserved liquid and mix well.
- Tip in the mashed chickpeas.
- Mix well and add more water as required.
- Simmer till you get the consistency of your liking.
- Switch off heat and transfer to a serving dish.
- Garnish with chopped Onion, coriander leaves, lime and green chilli. Serve with any bread of your choice.