Punjabi Chhole

Name: Punjabi Chhole
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 150 gm kabuli Chana (Chhole); 2 boiled potato medium size; 1 tomato large; 2 onion medium size; 4 Garlic cloves; 1 inch Ginger; 1 green chili; 2 Tbsp Besan; 1 tsp cumin seeds; 1/2 tsp mustard seeds; 1/2 tsp black pepper; 5 cloves (2 for boiling and 3 for curry); 1 inch cinnamon (1/2 inch for boiling and 1/2 inch for curry); 2 star (1 for boiling and 1 for curry); 3 Bay leaves (1 for boiling and 2 for curry); 2 black cardamom (1 for boiling and 1 for curry); 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1/2 tsp Kashmiri red chilli powder; 1 1/2 Coriander powder; 1/2 tsp cumin powder; 1/2 tsp garam masala; 1 tsp chhole masala; 1 tsp dry mango powder; Salt as per the taste; 1 tsp kasuri methi; Pinch red Color; leaves Chopped green coriander

Jinal Sahu @jinalsahu

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Jinal Sahu @jinalsahu

Saved

Ingredients

40 Mins

4 people

150 gmkabuli Chana (Chhole)
2boiled potato medium size
1tomato large
2onion medium size
4Garlic cloves
1 inchGinger
1green chili
2 TbspBesan
1 tspcumin seeds
1/2 tspmustard seeds
1/2 tspblack pepper
5 cloves(2 for boiling and 3 for curry)
1 inchcinnamon (1/2 inch for boiling and 1/2 inch for curry)
2star (1 for boiling and 1 for curry)
3Bay leaves (1 for boiling and 2 for curry)
2black cardamom (1 for boiling and 1 for curry)
1/2 tspturmeric powder
1 tspred chilli powder
1/2 tspKashmiri red chilli powder
1 1/2Coriander powder
1/2 tspcumin powder
1/2 tspgaram masala
1 tspchhole masala
1 tspdry mango powder
Salt as per the taste
1 tspkasuri methi
Pinchred Color
leavesChopped green coriander

Saved

Steps

40 Mins

1

First soak the chhole overnight and then let’s boil them. For boiling, let’s add 1/2 inch cinnamon stick, 1 black cardamom, 1 star, 1 bay leaf, 2 cloves, 1/2 tsp salt with the water, boil them and keep it aside. Now take the roughly chopped onion, garlic cloves, zinger, green chilli and grind them to make fine paste. Keep this also aside. Now let’s take the roughly chopped tomato and blend it to make fine tomato purée and keep this aside.
2

Let’s take oil in a pan. Once the oil is hot, add cumin & mustard seeds, bay leaves, cinnamon sticks, black cardamom, cloves, stars & black pepper. Let’s splutter them and then add the onion paste along with some salt and sauté well for 2-3 mins and now add the besan for thickness or the gravy and sauté on low flame till the onion becomes light golden brown.
3

Now add the masala red chilli, coriander and turmeric powder, garam masala, chhole masala, dry mango powder, cumin powder, Kashmiri chilli powder, kasuri methi and sauté well. Now add the tomato purée and sauté well for 3 mins. Now add the pinch of red colour.
4

Now add the boiled potatoes and sauté for another 3 mins. Then add the boiled chhole into the curry, sauté well and cover it with the lid for another 5 mins to add the aroma of curry & spices to the chhole. Finally add some chopped coriander leaves and serve it hot🙂