Cooking without any house help for over a month now. The other day I was craving restaurant-style chole like crazy. So I went through my school days recipe book to realize it's not so difficult at all. While I soaked up the chickpeas one night in advance, I also searched my kitchen pantry for the ingredients and yes, I did have most of them.
So here is my modified lockdown Easy Punjabi Chole Recipe.
2 tbsp cooking oil
2 cups of chickpeas (before soaking)
2 finely chopped or grated onions
5 pureed tomatoes
1 teabag
3-4 cloves
1 tbsp ginger-garlic paste
2 tbsp Chole Masala powder
1 tsp cumin powder
3/4 teaspoon red chili powder
1/2 tsp Turmeric powder
1/2 tsp garam masala
1/2 tsp anardana ( or Amchur powder)
1 tbsp ghee
1 tbsp ginger juliennes
Coriander for garnish
Salt to taste
1. The next day or after 12 hours of soaking you can add the chickpeas to a pressure cooker with a pinch of salt and the teabag.
2. Let it cook for 15 minutes in the cooker. Once cool, open the lid of the pressure cooker.
3. Discard the tea bag, but do not throw away the water.
4. In a Kadai heat 2 tbsp of oil. Once it is hot, add the cloves and grated onions. Fry the onions until they turn golden brown in color.
5. Now add the ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic diminishes.
6. Lower the flame and add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame.
7. Now add the chole masala, red chili powder, turmeric powder, cumin powder, salt and stir it well.
8. Add the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes.
9. You can add the water if the gravy thickens up while cooking.
10. Add the anardana powder and simmer for another 15 minutes.
12. Now in a separate small pan, add ghee and the ginger julienne to it. Fry till the juliennes are golden brown in color and add to the chole.
13. Now garnish with coriander leaves and serve it hot with bhatura, puri or rice.
However, I served it up with fresh protein bread, salad, and some raita. It tasted equally delicious. And you can plus or minus masalas according to the availability in your kitchen. Don't forget two steps, add a teabag while cooking the chickpeas and the ginger in ghee step for that delicious Punjabi Chole Recipe.
So here is my modified lockdown Easy Punjabi Chole Recipe.
Ingredients
2 tbsp cooking oil
2 cups of chickpeas (before soaking)
2 finely chopped or grated onions
5 pureed tomatoes
1 teabag
3-4 cloves
1 tbsp ginger-garlic paste
2 tbsp Chole Masala powder
1 tsp cumin powder
3/4 teaspoon red chili powder
1/2 tsp Turmeric powder
1/2 tsp garam masala
1/2 tsp anardana ( or Amchur powder)
1 tbsp ghee
1 tbsp ginger juliennes
Coriander for garnish
Salt to taste
 |
| Ant Chole Lovers in the house? |
Method
1. The next day or after 12 hours of soaking you can add the chickpeas to a pressure cooker with a pinch of salt and the teabag.
2. Let it cook for 15 minutes in the cooker. Once cool, open the lid of the pressure cooker.
3. Discard the tea bag, but do not throw away the water.
4. In a Kadai heat 2 tbsp of oil. Once it is hot, add the cloves and grated onions. Fry the onions until they turn golden brown in color.
5. Now add the ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic diminishes.
6. Lower the flame and add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame.
7. Now add the chole masala, red chili powder, turmeric powder, cumin powder, salt and stir it well.
8. Add the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes.
9. You can add the water if the gravy thickens up while cooking.
10. Add the anardana powder and simmer for another 15 minutes.
12. Now in a separate small pan, add ghee and the ginger julienne to it. Fry till the juliennes are golden brown in color and add to the chole.
13. Now garnish with coriander leaves and serve it hot with bhatura, puri or rice.
However, I served it up with fresh protein bread, salad, and some raita. It tasted equally delicious. And you can plus or minus masalas according to the availability in your kitchen. Don't forget two steps, add a teabag while cooking the chickpeas and the ginger in ghee step for that delicious Punjabi Chole Recipe.
I've tried this before, it's fun making this dish and tasty one indeed! I'm sure this will help for lot of chole lover's around! Have a beautiful day ✨💐
ReplyDelete