Punjabi Chole

Name: Punjabi Chole
Total time: 900 s
Yield: 3 to 4 servings
Cuisine: Indian
Ingredients: 200 grams Kabuli Chana or White Chick Peas; 3 tsp Oil; 1 tsp Cumin Seeds; 1 medium sized Onion roughly chopped; 2 medium sized Tomatoes roughly chopped; 5-6 Garlic Cloves; 1/2 Inch Ginger Piece; 2 Green Cardamom Pods; 2 Cloves; 1 Bay Leaf; 1/2 Inch Cinnamon Piece; 2 tbsp Tea Leaves; 2 tsp Chole Masala Powder; 1.5 tsp Red Chilli Powder; as per taste Salt; 1 cup Water

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#flavour4
Punjabi Chole is one of the most popular dishes of the Punjabi Cuisine which can be had with Bhatura, Kulcha, Naan, Roti, Tandoori Roti or Paratha along with Steamed Rice or Jeera Rice.

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#flavour4
Punjabi Chole is one of the most popular dishes of the Punjabi Cuisine which can be had with Bhatura, Kulcha, Naan, Roti, Tandoori Roti or Paratha along with Steamed Rice or Jeera Rice.

Saved

Ingredients

10 to 15 mins

3 to 4 servings

200 gramsKabuli Chana or White Chick Peas
3 tspOil
1 tspCumin Seeds
1medium sized Onion roughly chopped
2medium sized Tomatoes roughly chopped
5-6Garlic Cloves
1/2 InchGinger Piece
2Green Cardamom Pods
2Cloves
1Bay Leaf
1/2 InchCinnamon Piece
2 tbspTea Leaves
2 tspChole Masala Powder
1.5 tspRed Chilli Powder
as per taste Salt
1 cupWater

Saved

Steps

10 to 15 mins

1

Wash and soak Kabuli Chana overnight or for 6 to 8 hrs in enough water. Then take tea leaves in muslin cloth and tie it properly and keep it with soaked kabuli chana and pressure cook for 4 whistles.
2

Now in a mixer grinder jar take roughly chopped onions, tomatoes, garlic cloves, ginger and make a paste of it without adding water.
3

Heat up the oil in a pressure cooker on low flame. Add cumin seeds and let it crackle. Then add green cardamom pods, cloves, bay leaf and cinnamon and saute for a minute. Then add prepared onion tomato paste, mix well and cook for 2 to 3 minutes.
4

Further add chole masala powder, red chilli powder and salt. Cook till the oil seperates stirring occasionally.
Then add pressure cooked chole (remove tea bag) and water. Mix everything well. Cover the pressure cooker with the lid and pressure cook for 4 whistles on high flame. Switch off the flame and let it cool down to room temperature.
5

Garnish with fresh green coriander leaves and serve hot spicy Punjabi Chole with Kulcha or Bhatura or Naan or Roti or Tandoori Roti or Paratha along with Rice or Jeera Rice.