Punjabi Chole

Name: Punjabi Chole
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 Cup Pindi Chole; 6 Small size or 3 Big Size Tomatoes; 3 Onions; 4 Green Chillies; 1 inch Ginger; 1 tablespoon Mustard Oil; as required Some Dhaniya Leaves; 1 Pinch Hing; 1 Badi Elaichi; 2-3 Choti Elaichi; 1 Small Daal Chinni; 1 Tej Patta; 4-5 Sabut Kaali Mirch; 2-3 Laung; 1 Tea Spoon Jeera; 1 Tea Spoon Salt; 1 Table Spoon Chole Masala; 1/2 Tea Spoon Haldi Powder; 1 Tea Spoon Kashmiri Laal Mirch Powder; 3 Tea Spoon Dhaniya Powder; 1/2 Tea Spoon Laal Mirch Powder; 1/4 Tea Spoon Baking Soda; 1/2 Tea Spoon Garam Masala; 1/2 Tea Spoon Roasted Kasuri Methi

Deepank @Deepank126

New Delhi

Punjabi Chole

Saved

Ingredients

3-4 servings

1 CupPindi Chole
6Small size or 3 Big Size Tomatoes
3Onions
4Green Chillies
1 inchGinger
1 tablespoon Mustard Oil
as requiredSome Dhaniya Leaves
1 PinchHing
Khade Masale
1Badi Elaichi
2-3Choti Elaichi
1Small Daal Chinni
1Tej Patta
4-5Sabut Kaali Mirch
2-3Laung
1 Tea SpoonJeera
Spices
1 Tea SpoonSalt
1 Table SpoonChole Masala
1/2 Tea SpoonHaldi Powder
1 Tea SpoonKashmiri Laal Mirch Powder
3 Tea SpoonDhaniya Powder
1/2 Tea SpoonLaal Mirch Powder
1/4 Tea SpoonBaking Soda
1/2 Tea SpoonGaram Masala
1/2 Tea SpoonRoasted Kasuri Methi

Saved

Steps

1

Wash Chole properly, then soak them in water for 10-12 hours.
2

Grind Onions, Ginger & Green Chillies finely into paste in a mixer grinder.
3

Chop Dhaniya Leaves finely.
4

Grind Tomatoes finely into purée in a mixer grinder.
5

Now take a pressure cooker, add 1 Big Spoon Mustard Oil in it & turn the gas on high flame to burn the oil first.
6

When smoke starts coming out of cooker, turn off the flame & let the oil cool down a bit.
7

After some time, again turn on the gas & keep it on medium flame.
8

Then add all Khade Masale & 1 Pinch Hing in it & let them sizzle.
9
10

When they start sizzling, add finely grinded onion paste in it & cook them till they turn golden brown in colour.
11

After 4-5 minutes, when they turn into golden brown in colour, add 1/2 Teaspoon Haldi Powder, 1 Teaspoon Kashmiri Laal Mirch Powder, 3 Teaspoon Dhaniya Powder, 1/2 Teaspoon Laal Mirch Powder & 1 Table Spoon Chole Masala in it & mix them properly.
12
13
14

Now cook them for 2-3 minutes.
15

After 2-3 minutes, add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
16

After 5-6 minutes, when oil is completely released, add soaked chole in it with 1/4 Teaspoon Baking Soda & mix them properly.
17
18

Then add 1-1.5 Cup Water in it, close the lid & give 6-7 whistles on medium-low flame.
19
20
21

After 6-7 whistles, turn off the flame & let the pressure cooker depressurise naturally.
22

After some time, open the lid & add finely chopped dhaniya leaves, 1/2 Teaspoon Garam Masala & 1/2 Teaspoon Roasted Kasuri Methi in it & mix them properly.
23
24

Your Punjabi Chole are ready to be served.