Punjabi Chole

Name: Punjabi Chole
Cuisine: Indian
Ingredients: 1 cup Dry Chole; 2 cups Water; 2 tsp Black Tea Leaves; 4 tbsp Vegetable Oil; 2-3 Cloves Crushed; 1 Black Cardamom Crushed; 2-3 Green Cardamom Crushed; 1 inch Cinnamon Crushed; 2 tsp Ginger Garlic Paste; 1 cup Tomato Grated; 1 tsp Coriander Powder; 2 tbsp Chole Masala; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp Turmeric Powder; 1 tsp Cumin Powder; 1 tsp Anardana Powder; 1/2 tsp Baking Soda; to taste Salt; 1 tbsp Kasuri Methi; For tempering-; 1 tbsp Ghee Use oil; 1/4 tsp Hing; 2-3 Green Chillies Slit into half; 1 tsp Ginger Julienned

Ashvini Singh @cook_13585387

Lucknow

Punjabi Chole

Ashvini Singh @cook_13585387

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Ingredients

1 cupDry Chole
2 cupsWater
2 tspBlack Tea Leaves
4 tbspVegetable Oil
2-3 ClovesCrushed
1Black Cardamom Crushed
2-3Green Cardamom Crushed
1 inchCinnamon Crushed
2 tspGinger Garlic Paste
1 cup Tomato Grated
1 tspCoriander Powder
2 tbspChole Masala
1 tspKashmiri Red Chilli Powder
1/2 tspTurmeric Powder
1 tspCumin Powder
1 tspAnardana Powder
1/2 tspBaking Soda
to tasteSalt
1 tbspKasuri Methi
Fortempering-
1 tbspGhee Use oil
1/4 tspHing
2-3Green Chillies Slit into half
1 tspGinger Julienned

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Steps

1

Wash the chole and soak in 3-4 cups of water for 4-5 hours.
2

Heat water in a pan.Once it comes to a boil, add tea leaves and cook for a minute.
3

Once it comes to a boil, add tea leaves and cook for a minute. Strain the tea and keep it aside.
4

Add cloves, black cardamom, green cardamom, and cinnamon and fry for a few seconds.
Add onion and fry until it turns golden brown.
5

Keep adding little water if the paste sticks at the bottom of the cooker. Add ginger-garlic paste and fry for 2 minutes. Add tomato and cook for another minute.
6

Now add chole masala, coriander powder, red chili powder, turmeric powder, cumin powder, and anardana powder and fry until oil starts to separate from the sides.
Add the soaked chole, tea water, baking soda, salt, and 1 cup water and put the lid of the cooker.
7

Pressure cook until chole is done. Remove the cooker from heat and let the pressure release.
Open the lid and add kauri methi and mix well.
8

Heat ghee for tempering in a pan. Add hing, green chili, and ginger and fry for a few seconds.
Pour the tempering over the chole and mix well.
9

Serve hot with bhature or rice