PUNJABI CHOLE RECIPE – This is one of the most authentic chole recipes that I would like to share with you all.
This recipe was given to us by our close family friend and neighbour, Mrs Sawhney. She is a dear friend and very kind enough to share most of her authentic Punjabi recipes with us.
This Punjabi Chole Recipe has been a keeper for almost two decades and it is one of the best chole recipes that I have ever tasted. I am sure you will agree with me too once you try out this recipe.
Chole is chickpeas, rich in protein and widely consumed in India especially in the regions of Punjab. There are many ways to prepare this chole, but the recipe I am sharing is an authentic recipe very easy to make and yet very delicious.
How to make Chole – Punjabi Style
CHICKPEAS: Take 250 grams chickpeas also called Bengal gram and soak it overnight or for at least 6 – 8 hours.
Thereafter, transfer the chickpeas into a pressure cooker and pressure cook on a low flame for 15 – 20 minutes after the first whistle.
Before you transfer the chickpeas make a concoction of black tea by boiling 2 cups of water with 2 tsp of tea leaves for 2 minutes.
Now, strain and add this concoction to the chickpeas along with a quarter tsp of soda-bi-carb and salt to taste. You can also put in a bag of tea leaves while boiling the chickpeas.
Punjabi Chole Gravy Recipe
For preparing the gravy keep the following ingredients ready –
- Onions, finely chopped – 2 medium
- Tomato, chopped – 1 medium
- Green chillies slit – 2 – 3
- Ginger juliennes – 1 Inch
- Garam Masala or Special Chole Masala – 1 tbsp
- Anardana (dried pomegranate) powder – 1 tbsp
- Red Chilli powder – 1 tsp
- Oil/Ghee for cooking – 2 – 3 tbsp
- Turmeric powder – 1/2 tsp
- Fresh coriander leaves and ginger juliennes for garnish
- Salt to taste
Method of making Chole gravy
- Heat oil in a pan and add the finely chopped onions and fry till the onions are brown.
- Now add the chopped tomato and cook till the tomato softens. Later, add ginger juliennes and saute.
- Subsequently, add the powdered spices and saute for a few minutes, sprinkle a little water to avoid the spices from burning.
- Thereafter, pour in the cooked chole along with the water, mix well. Cover the vessel and simmer on low flame for 10 – 15 minutes.
- Finally, Garnish chole gravy with coriander leaves and ginger juliennes. Serve with bhatures.
OTHER VEGETARIAN RECIPES YOU MAY LIKE TO TRY
Punjabi Chole Recipe
Ingredients
- 250 grams Chickpeas soaked overnight
- 1 Tea bag or tea concoction Boil 2 tsp tea leaves in 2 cups water.
- ¼ tsp Soda-bi-carb
- Salt to taste
For the Chole Gravy
- 2 medium Onions chopped
- 1 medium Tomato chopped
- 2 -3 Green chillies slit
- 1 inch Ginger, juliennes
- 1 tsp Red Chilli powder
- 1 tbsp Garam Masala or Special Chole Masala
- 1 tsp Anardana/dried pomogranate powder
- ½ tsp Turmeric powder
- Ginger juliennes and coriander leaves for garnish.
- 2 -3 tbsp Oil/ghee for cooking
Instructions
- Boil the chickpeas with teabag or tea concoction and soda-bi-carb on medium flame for 15 – 20 minutes.
- Heat 2 – 3 tbsp oil/ghee in a pan and add the chopped onions and fry till the onions turn brown.
- Add the ginger juliennes and tomato and fry till it softens.
- Add the red chilli powder, turmeric powder, anardana powder and garam masala and saute for 2 -3 minutes. Sprinkle water to avoid burning the masala
- Now pour in the boiled chickpeas along with the water and let it simmer for 10 – 15 minutes on low flame. Add salt if required.
- Finally, garnish with ginger juliennes and coriander leaves.
If you like this recipe please share it on Facebook, Pinterest & Instagram @flavoursofmykitchen #flavoursofmykitchen2019.
Lovely receipe, I made it today and it turned out superb. Thanks Anita please keep posting such tasty receipes.
Thank you Patricia
Can we skip pomegranate pwd.
Sure, you can Rupa. Try the recipe, it’s authentic given by our Punjabi friends.