Punjabi Chole is a savory chickpea curry made in an onion and tomato gravy. This dish is high in protein, fiber and hence a healthy source of carbohydrates.
Ingredients
1 1/2 cups Chole (dried garbanzo beans)
Ingredients
1 1/2 cups Chole (dried garbanzo beans)
2-3 Pieces Dry Mango
3-4 Tea Bags
2 tsp Salt
4-5 cups Water
For the masala -
3 tbsp Vegetable Oil
3 medium Onions, chopped roughly
2 Green Chilles, optional
1 tsp Dried Pomegranate Seeds (anardana)
2 Sticks Cinnamon
4-5 Green Cardamom
4-5 Cloves
1 tbsp Garlic Paste
4-5 medium Tomatoes, blanched and pureed
1 1/2" piece Ginger, julienned
1 tbsp Chole Masala
1 tsp Cumin Powder
Salt to taste
For the tadka (tempering) -
1 tbsp Ghee
1 tsp Carom Seeds (Ajwain)
2 tbsp Coriander Leaves, chopped
Method
Soak the chole overnight. Add dry mango pieces, tea bags, salt and water. Pressure cook till they beocme soft. It should get pressed easily between two fingers. Set aside along with the water.
Heat the oil in a large stockpot. Put the onions in the blender and grind it with green chilles into a fine paste. Grind the dried pomegranate seeds with the onion paste.
Add the cinnamon, green cardamoms, cloves to the hot oil. Stir for a minute and then add the onion paste and cook for 2-3 minutes. Now add the garlic paste and cook the mixture till it is slightly brown in color and the raw flavor is gone. Now mix in the tomato puree and cover the pot with a lid and cook till oil separates from the mixture.
Add the ginger, chole masala, cumin powder and salt. Cook for sometime. Add the chole with water. Cook for 10 minutes with the lid on.
Heat the ghee in a small pan. Add carom seeds and cook it for 1 minute. Pour it over the chole and granish with coriander leaves, ginger and onion rings. This can be served with baturas, naan or rice.
3-4 Tea Bags
2 tsp Salt
4-5 cups Water
For the masala -
3 tbsp Vegetable Oil
3 medium Onions, chopped roughly
2 Green Chilles, optional
1 tsp Dried Pomegranate Seeds (anardana)
2 Sticks Cinnamon
4-5 Green Cardamom
4-5 Cloves
1 tbsp Garlic Paste
4-5 medium Tomatoes, blanched and pureed
1 1/2" piece Ginger, julienned
1 tbsp Chole Masala
1 tsp Cumin Powder
Salt to taste
For the tadka (tempering) -
1 tbsp Ghee
1 tsp Carom Seeds (Ajwain)
2 tbsp Coriander Leaves, chopped
Method
Soak the chole overnight. Add dry mango pieces, tea bags, salt and water. Pressure cook till they beocme soft. It should get pressed easily between two fingers. Set aside along with the water.
Heat the oil in a large stockpot. Put the onions in the blender and grind it with green chilles into a fine paste. Grind the dried pomegranate seeds with the onion paste.
Add the cinnamon, green cardamoms, cloves to the hot oil. Stir for a minute and then add the onion paste and cook for 2-3 minutes. Now add the garlic paste and cook the mixture till it is slightly brown in color and the raw flavor is gone. Now mix in the tomato puree and cover the pot with a lid and cook till oil separates from the mixture.
Add the ginger, chole masala, cumin powder and salt. Cook for sometime. Add the chole with water. Cook for 10 minutes with the lid on.
Heat the ghee in a small pan. Add carom seeds and cook it for 1 minute. Pour it over the chole and granish with coriander leaves, ginger and onion rings. This can be served with baturas, naan or rice.
