Punjabi Chole

Punjabi Chole is a hearty, spice-rich chickpea curry bursting with authentic North Indian flavours. Cooked with onions, tomatoes and a special blend of aromatic spices, it delivers a bold and tangy taste. Perfect with bhature, naan or rice, this dish brings the true essence of Punjabi cuisine to your plate.

Ingredients :

• 1 cup kabuli chana (white chick peas) , soaked overnight and drained
• 1 tea bags or tsp of tea powder tied in muslin cloth
• 2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/2 cup finely chopped onion
• 1/2 tsp finely chopped ginger (adrak)
• 2 tsp finely chopped garlic (lehsun)
• 2 tsp chole masala
• 1 tsp chilli powder
• 1 tsp dried mango powder (amchur)
• 1/4 tsp turmeric powder (haldi)
• 2 tsp coriander (dhania) powder
• 1 tsp cumin seeds (jeera) powder
• salt to taste

Recipe :

• To make chole, combine the kabuli chana, salt, tea bag and enough water in a pressure cooker and pressure cook for 3 whistles.
  Allow the steam to escape before opening the lid. Discard the tea bag and drain the kabuli chana. Keep aside.
• Heat the oil in a deep pan and add the cumin seeds.
• When the seeds crackle, add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.
  Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
• Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher.
• Serve the chole hot.