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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 Basics of Being Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to punjabi chole recipe. You can have punjabi chole using 21 ingredients and 19 steps. Here is how you do it.

The ingredients needed to make Punjabi Chole:
  1. Take 250 grams chickpea/chole/kabuli chana
  2. Provide 2 small onion chopped roughly
  3. Provide 1 large tomato chopped roughly
  4. Get 4 tablespoon Vegetable Oil
  5. Prepare 2 cups water to soak the peas
  6. Provide 1 cup warm water
  7. Use 1 tea bag(optional)
  8. Get to taste Salt
  9. Use 1.5 teaspoon ginger-garlic paste
  10. Take 1 teaspoon chole/garam masala powder
  11. You need Handful chopped coriander leaves
  12. Take 1/2 inch ginger peeled and sliced julienne
  13. You need 1 teaspoon turmeric powder
  14. You need 1 teaspoon red chilli powder
  15. Use 1 teaspoon coriander powder
  16. You need 1 teaspoon cumin powder
  17. Get For Tempering:
  18. Get 1-2 slit green chillies
  19. Get 1 bay leaf
  20. Take 2-3 cloves
  21. Take 2 cardamoms pods
Instructions to make Punjabi Chole:
  1. Soak the chickpeas in 2 cups of water overnight or atleast for 4-6 hours
  2. Post soaking, pressure cook until soft (but not broken)along with the tea bag,after discarding some water
  3. Once steam had subsided, take off the chickpea from the cooker and discard the water and tea bag
  4. Purée the tomato and onions using some water
  5. Heat oil in a wok
  6. Add the tempering ingredients one by one
  7. Add the ginger garlic paste and sauté for a few seconds
  8. Add the onion-tomato purée now
  9. Mix and add the dry spices except garam/chole masala powder
  10. Mix well and cook covered until oil separates
  11. Once done, add the cooked chickpeas and salt
  12. Mix well and sauté for 5 minutes on medium heat
  13. Now add warm water and bring to a boil
  14. Once boiling, reduce heat and cook covered until desired consistency is reached
  15. Once done, finish off with chole/ garam masala powder and coriander leaves
  16. Mix well and take off heat
  17. Serve warm with julienned ginger accompanied with bhaturas/pooris/parantha.. etc
  18. Tip:the tea bag is to provide the chole the dark brown colour and can be avoided if not available
  19. Copy and paste the link on your browser for the video recipe : https://youtu.be/hai-1xOz-Yy9I

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