Chole is prepared in a variety of ways by people. Today I am sharing an easy Punjabi Chole recipe, which I learnt from a Punjabi friend. It’s very simple to make and tastes great. Unlike the traditional Punjabi Chole, here the chickpeas, onions, tomatoes and spices are all cooked together.
2 cups Kabuli chana (chickpeas)
3 Onions (finely chopped)
3 Tomatoes (finely chopped)
1 tbsp Ginger & garlic (finely chopped)
2 to 3 Bay leaves
1 tbsp Ghee (clarified butter)
½ tsp Asafoetida (Hing)
1 tsp coriander powder (Dhaniya)
1 tsp Carom powder (Ajwain)
1 tbsp Raw mango powder (Amchoor)
1 tbsp Chana masala (Everest masala)
1 tbsp Oil
For dry masala powder
2 big cardamom
10 black pepper
1 tbsp cumin seeds (Jeera)
- Wash and soak kabuli chana overnight in water.
- Pressure cook soaked kabuli channa alongwith chopped onions, tomatoes, ginger, garlic, bay leaves, ghee, water and salt for 3 to 4 whistles.
- Once the pressure escapes fully, open the pressure cooker.
- Heat a pan. Roast big cardamom, black pepper, cloves and cumin seeds well so that they attain dark colour.
- Grind the spices to a fine powder. Keep this aside.
- Heat oil in a deep pan.
- Add asafoetida, coriander powder, carom powder, raw mango powder, chana masala and the ground powder (cardamom, black pepper, cloves and cumin).
- Saute it for a few seconds and add the cooked chana to this.
- Mix it well and let it cook for 5 to 10 minutes on a slow flame so that the chole absorbs the flavour of all the spices.
- Garnish with coriander.
- Serve hot with puris, rotis or bhaturas.