Punjabi Chole (पंजाबी छोले) or Amritsari chole is a high protein classic recipe known for its aromatic flavors. Retaining its fame through generations and gaining a prominent place in the menu of Indian restaurants the world over, Chole features cooked white chick peas with onion and tomato paste and an assortment of spice powders. This recipe is sure to bring in the flavors found in local streets of Delhi right into your home. It is a versatile accompaniment that goes well with poori, bhatura, kulcha, roti and even Jeera rice.
Preparation Time: 15 mins
Cooking Time: 20 mins
- Kabuli Chana/White chick peas – 1 cup(250 grams)
- Onion – 2 medium sized(finely chop)
- Tomatoes – 2 medium(finely chopped)
- Fresh grated Ginger – 1 tablespoon
- Green chillies – 2(finely chopped)
- Bay Leaves – 3-4
- Cloves – 3-4
- Cinnamon stick – 1-2 small pieces
- Black Cardamom – 2-3
- Dried Red chillies – 2
- Cumin Seeds – 1 teaspoon
- Salt – 2 teaspoon or As per your taste
- Red chilli powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Turmeric Powder – 1/2 teaspoon
- Garam masala – 1/3 teaspoon
- Chole Masala – 1 teaspoon
- Baking soda – 1/2 teaspoon
- Tea Bags – 2
- Oil – 2 tablespoon
Garnishing: Few Ginger julienne, chopped coriander, onion rings and tomato wedges.
Soak the kabuli chana/chickpeas for overnight or at least 6 hours. Drain well and put the kabuli chana, baking soda, 2 bay leaves, 1 cinnamon stick, turmeric powder, tea bags and 1 teaspoon of salt in a pressure cooker. Add 2 cup of water and pressure cook for 3-4 whistles. Once the pressure is released, take out the tea bags and keep aside the boiled chickpeas.
Heat 2 tablespoon of oil in a deep pan, and add the cumin seeds. Once they crackle add dried red chillies, black cardamom, bay leaves and sauce for 1 minute. Now add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the coriander powder, chilli powder, salt and chole masala, mix well and sauté on a medium flame for 1 minute. Now add grated ginger, chopped tomatoes and green chillies and saute until the mixture start loosing oil.
Add the boiled chickpeas and 1 cup of water, mix well and cook on a medium flame for 10 minutes, stirring occasionally. once the gravy reach your desired consistency switch off the flame and add garam masala and mix it well.
Garnish with ginger julienne, slit green chilli, chopped coriander and tomato wedges and serve hot.
- If you don’t have chole masala powder at home, you can make it at home by using following ingredients: 2 red chilies, 1 small bay leaf,1 tbsp coriander seeds,1 tsp cumin/ jeera,½ tsp fennel seeds/ saunf,3 to 4 cloves / laung, 1 small cinnamon / dalchini, 1 small black cardamom,few pepper corns. Dry roast these masalas on low heat for 5 minutes and then grind it to powder. only Use half of this prepared masala in one time preparation.
- If you forgot to soak chickpeas in the night and you have to make it on same day, you can soak chickpeas in boiling hot water for 2-3 hours.