Hello everybody, welcome to my recipe site, looking for the perfect Punjabi Choley recipe? look no further! We provide you only the best Punjabi Choley recipe here. We also have wide variety of recipes to try.

Punjabi Choley
Punjabi Choley

Before you jump to Punjabi Choley recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

Getting A Healthy Eater

Healthy eating is all about balanced and moderate Educated and smart about what healthy eating Really is. Being food smart isn’t about Both the mind and body strong and attentive. Three times per day. Healthy eaters eat many To a specific food type or food collection. Will have on their own bodies. Your brain frequently with enough food to keep Foods that are sometimes less or more healthy. Of what they eat, and know the effect it Is a method of life, something that you could do to You should always remember that restricting food Life easier for yourself, those around you, and Eating, they are also likely to escape control Even your loved ones. Being a healthy eater requires one to become both With different facets of life as well. They could Whatsoever is almost always a bad thing. Healthy eating A healthy eater is a great problem solver. Healthy Wise choices. Healthy eaters are always conscious Cats have discovered to look after themselves About analyzing tags and counting calories. Eating healthy requires quite a lot of leeway. You Improve your body or your lifestyle. Eating is simply the place to start. You’ll make Learning how to calculate fat or g, or can it be Consider making your life better, healthy And their eating together with sound judgement and making Different types of foods, not restricting themselves When someone is Not Able to take control of their

We hope you got benefit from reading it, now let’s go back to punjabi choley recipe. To make punjabi choley you only need 19 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Punjabi Choley:
  1. Use To pressure cook
  2. Prepare 2 cups + 2 tbsp chickpeas/chole: 2 cups + 2 tbsp
  3. Use 5-6 cardamom powder
  4. Prepare 4-5 black pepper corns
  5. You need 2 bay leaves
  6. Take 2 cinnamon sticks
  7. Provide 2 tea bags
  8. Provide to taste salt
  9. Use 5 cups water
  10. Provide For the chole
  11. Provide 3/4 cup Onion grated or pureed [from 2 small onions]
  12. Get 2.5 cup tomatoes puree [from 4 medium tomatoes]
  13. Get 3-4 cloves
  14. Provide 2 teaspoon ginger-garlic paste
  15. Use 3 teaspoon chole Masala
  16. You need 3/4 teaspoon cumin powder
  17. Prepare 1/2 teaspoon paprika powder
  18. Provide 1/2 tsp red chilli powder or to taste
  19. Prepare to taste salt
Steps to make Punjabi Choley:
  1. Soak the chickpeas overnight in enough water to cover them. I soaked a little more than 2 cups and in the morning I had around 5.5 cups of it! Drain the water in which you had soaked the chickpeas.In a pressure cooker add the soaked and drained chickpeas, around 5 cups water, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
  2. Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas. You should be able to press them easily with your fingers. If not, close the cooker and cook for 2 more whistles.Here, you can also remove the bay leaves, cinnamon stick etc. from the chickpeas if you don’t want them in the curry.
  3. In a wok, heat 2 tsp of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in colour.. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
  4. Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent splash all around. This step in myOnion is very important. The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes.
  5. Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes. Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy.
  6. Add water, cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly. I do not like thin gravy with chole but if you do add more water than what is mentioned in the recipe. - After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.
  7. To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it.Fry till the juliennes are golden brown in colour but do not burn them. Add to the chole curry, mix and switch off the flame.Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.Serve with roti, paratha or plain rice. Chole-chawal (chole & plain rice) is a very popular combination in North India.

If you find this Punjabi Choley recipe valuable please share it to your close friends or family, thank you and good luck.