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Punjabi Chole
Punjabi Chole

Before you jump to Punjabi Chole recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got insight from reading it, now let’s go back to punjabi chole recipe. You can have punjabi chole using 20 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Punjabi Chole:
  1. Use 1 cup chickpeas
  2. Take 2 onion (paste)
  3. Take 3 tomatoes (puree)
  4. You need 2 green chillies
  5. Use 1 tbsp ginger garlic paste
  6. Take 1 bay leaf
  7. Use 1 black cardamom
  8. Use 1 cinnamon stick
  9. Get 1 tea bag
  10. Use to taste salt
  11. Get 2 tbsp chole / chana masala
  12. Get 1 tsp kashmiri red chilli powder
  13. You need 1 tsp coriander powder
  14. You need 1/2 to cumin powder
  15. Provide 1/4 tsp red chilli powder
  16. Take 1/4 tsp turmeric powder
  17. Provide 1 lemon juice (optional)
  18. Get 1/4 tsp garam masala powder
  19. Use 1 tsp kasoori methi
  20. Use 1 cup fresh coriander chopped
Instructions to make Punjabi Chole:
  1. Soak chickpeas overnight in enough water.
  2. In a pressure cooker add soaked and drained chickpeas,as required water, bay leaf, cardamom, cinnamon stick, tea bag and salt. pressure cook for 7 - 8. whistles or until done.let the pressure release by itself and drain the chickpeas. keep aside.
  3. In a pressure cooker or (in a wok)heat oil,once hot add cumin seeds, cloves and pepper corns.let the cracks.add onion paste and fry the onion till light golden brown in colour.add ginger garlic paste and stir well and cook for a min until raw smell of ginger garlic goes away.
  4. Add tomato puree (blend tomatoes along with green chillies to make puree)stir and cook covered for 3 -4 mins.on low to medium heat.
  5. Add dry spices - chole masala, coriander powder, red chilli powder, turmeric powder, kashmiri red chilli powder and salt.mix well and cook until oil separates from masala.
  6. Now Add drained chickpeas into the prepared gravy and saute well.cook for 4 -5 mins.on low flame till all the chickpeas coated well.
  7. Add as required water according to your preference to make desired consistency of gravy.cover with lid and just cook for 1 whistle so the oil will comes on the surface.
  8. After done sprinkle garam masala powder, kasoori methi and garnish with fresh coriander leaves.squeez lemon juice too.
  9. Serve hot with roti, paratha or with rice.

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