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Punjabi Chole Recipe

Punjabi Chole Recipe

Chole is North India's most popular and authentic dish. It is also one of the most demanding street foods there. This Punjabi chole recipe is a curry of boiled white chickpeas, onion, tomatoes, and many spices.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 cup boiled chickpeas
  • 2 bay leaves
  • 1 inch cinnamon
  • 4 cloves
  • 1 black cardamom
  • 2 green cardamom
  • 2 tea bag
  • 1 tsp ginger and garlic paste
  • 2 medium-sized onion chopped/pour
  • 2 medium-sized tomato pour
  • 2 green chili, finely chopped
  • ½ tsp cumin powder
  • 2 tsp chole masala powder
  • 1 tsp salt or as required
  • 2 tbsp oil

Instructions
 

  • Take chickpeas, rinse them in clean water and soak them overnight in water.
  • Then take the soaked chickpeas in a pressure cooker with a tea tie in a muslin cloth, 1 black cardamom, 2 green cardamom, 2 cloves, 2 bay leaves, 1 tsp salt and 2 to 2.5 cups of water.
  • Now close the cooker lid. Cook the chickpeas on medium heat until 7-8 whistles.
  • When pressure downs naturally, remove the boiled chickpeas and store the leftover water.
  • Now, take a large kadai. Add 2 tablespoons of oil and heat it.
  • Now add ginger and garlic paste with green chili. Let them start to splutter.
  • Then add grated onion to it. Saute them to a light golden texture.
  • Add the tomato puree to it with ½ tsp cumin powder, 1 tsp chana masala powder, and 1 tsp salt to it.
  • Saute them for 4-5 minutes on low heat.
  • Add boiled chickpeas to it with 2 cups of water.
  • Mix all the ingredients well and cover the kadai with a steamer.
  • Stir in between until cooks until it has a thick gravy texture.
  • When the chole absorbs half the water and has a thick gravy, turn off the water.

Notes

  • Always soak the chickpeas overnight before making this recipe. If you forget, then soak at least 4-5 hours in minimum water.
  • I stored the boiled chickpeas tea water to add later in my chole. This helps to give a darker color. But you can use fresh, clean water and use it in an equal ratio, also, i.e. half tea water and half clean water.
  • You can make it both a thin and a thick chole. Both consistencies are good for this recipe. You can make what consistency you like most.
  • Tea bags are good to give a darker color to the chole. But if you don't want to use them use instead dried amla.