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Punjabi Chole
Punjabi Chole

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We hope you got benefit from reading it, now let’s go back to punjabi chole recipe. To cook punjabi chole you need 28 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Punjabi Chole:
  1. Use 200 gms Chole
  2. Take 1 Tea bag
  3. Take to taste Salt
  4. Use 1 Cinnamon Stick
  5. Provide 2 Bayleaf
  6. Prepare 1 Black cardomom
  7. Take 3-4 Cloves
  8. Provide 5-6 Black pepper
  9. Provide 1/2 tsp Carrom seeds
  10. Prepare 1 tsp Cumin seeds
  11. You need 1 tbsp Coriander seeds
  12. Provide 1/2 tsp Fennel seeds
  13. Get 1 tsp Aamchur powder
  14. Take 1 Whole red chilli for masala
  15. Provide 1 Cinnamon stick
  16. You need 2 Bay leaves
  17. Get Kasuri methi
  18. Provide Oil
  19. Provide 1 tbsp Ginger garlic
  20. Get 1/2 cup Onion sliced
  21. Provide 3/4 cup Tomato
  22. Provide 1/4 tsp Haldi
  23. You need 1 tsp Red chilli powder
  24. Provide 2 tsp Coriander powder
  25. Provide 1 tsp Garam masala
  26. Provide 1 tbsp Curd whisked
  27. Prepare Coriander leaves for garnishing
  28. Provide 1/2 Lemon juice
Instructions to make Punjabi Chole:
  1. Soak the kabuli chana for 7-8 hrs. Pressure cook the soaked chana by adding a tea bag and salt.
  2. Homemade punjabi chole masala - dry roast whole spices bay leaves,cinnamon stick,black cardamom, black peppercorns, cloves, carom seeds,cumin seeds, fennel seeds, coriander seeds, amchoor powder, dry whole red chilli till good aroma comes and then cool for sometime and grind it. Make powder of it.
  3. Heat a kadhai add oil. Once the oil is hot add cinnamon stick and bay leaf. Add ginger garlic crushed and fry till the raw smell goes. Now add the sliced onions. You have to fry the onions till they are brown, after that add tomatoes and stir it in between occasionally to prevent sticking.
  4. Then add salt, turmeric powder, cumin and coriander powder and red chilli powder & ground dry masala to it and let it cook till oil starts to leave. Then add kasuri methi crushed. Add some water and saute for a minute. Add boiled chana and water which was preserved drained water of chana, mix well
  5. Add whisked curd and cook until the gravy becomes thick, cover the lid and keep it on low flame and let it cook. It may take around 10-12 minutes. Turn off the flame and garnish with coriander leaves and transfer it to a serving bowl.
  6. Can serve it hot with any Indian bread/bhatura/poori /jeera rice. Note - you can use the ready made chole masala also of any company like everest or badshah.

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