Punjabi Chole

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Punjabi Chole Recipe

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Punjabi Chole is a North Indian style Chick Peas curry. It’s a combination of spices sauté in a nice onion/tomato gravy and simmered in chick peas (Chana).  This is an easy and simple cheat recipe. I have used canned chick peas, ready Chana masala. This super simple and quick recipe it’s a bonus for bachelor or beginners to the cooking world.

Yesterday, I shared a nice Soft Fluffy Bhatura recipe which normally compliments these Punjabi Chole really well. Chole Bhature is the perfect combination and it’s an anytime filling meal on its own.

I normally love to cook things from scratch, but some times I like to take the short cut to speed up the process. This time I was trying to prepare a meal for a bunch of kids on a weekend afternoon so it had to be quick, simple, nutritious and obviously delicious. That’s why I opted to us canned Chick Peas and I cook them in my pressure cooker. The nutritional value in this recipe is that Chick Peas (Chana) are packed with protein which is an important source of nutrients the body requires.

Worry not! continue to follow my blog and I will show you how to make it from scratch using “Kabuli Chana” or white chick peas” and will also show you the Jain version without onion or garlic.

Hot Punjabi Chole can be enjoyed with “Bhatura”, “Kulcha”, “Tikki”, “Samosa” or even “Rice”.  

Step by step recipe with pictures:

  • Empty Chick Peas (Chana) can into a pressure cooker and rinse a few times till the water runs clear.  Add about 2 cups of water and let it cook on medium high till you hear 4 whistles then turn off and set aside.

 

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Chick Peas (Chana)

 

  • For the gravy:  Into a blender add in tomatoes, onion, garlic, green chili and ginger and grind into a complete smooth puree.
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Blended Tomato/Onion Puree

 

  • Heat a wide non-stick kadhai (wok) on medium low. Add oil and let it warm up, then add in jeera (cumin seeds) and sauté for 30 seconds now add in a pinch of asafetida and the Tomato/Onion puree. ***Be careful it will splatter all over in the hot oil so best to remove from hot stove then add slowly*** Give it a good mix and cover and let it cook till the oil separates from the gravy. Keep stirring in between to avoid it from burning.

 

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Oil and Jeera

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Tomato/Onion Gravy Cooking

 

 

 

 

 

 

 

 

  • Once the gravy is ready we will add in all of the dry ingredients; Red chili powder, Turmeric powder, Coriander powder, Chana Masala, Kesoori Methi, Salt and Sugar and about 2 tbsp. of water and give it a good mix and cook again for 2 mins. *** keep stirring in between to avoid spices (masala) from burning***

 

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Dry Masala (Spices) to Gravy

 

  • Open up pressure cooker; add the cooked Chick Peas (Chana) to the gravy mixture and stir. You should have about 1 1/2 cups of water in the chick peas, if not then add in water at this point, stir and cover and let it cook on medium low for 15-20 mins. Continue to stir in between.

 

Chick Peas (Chana) and Gravy

Chick Peas (Chana) and Gravy

 

  • At this point do a taste test and adjust salt or any of the spices to your liking. Now add in the fresh finely chopped Coriander; stir. ***If you like your Chole dry let it cook till 75% of the water is absorbed***  

 

Cooked Chole with Coriander leaves

Cooked Chole with Coriander leaves

 

  • Chole is ready and to be served hot. It goes best with your favorite Bhatura, Roti, Paratha with a side order of freshly cut onions, Chaas or Lassi.

 

Traditional Chole Bhature

Traditional Chole Bhature

 

Punjabi Chole

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Serving Size: 5-6 servings

Ingredients

    For Gravy
  • Onion - 1 medium roughly chopped
  • Tomato - 2 small roughly chopped
  • Green chili - 1
  • Ginger - ½ inch piece, chopped
  • Garlic - 3 cloves peeled
    For Chole (Chick peas Curry)
  • 796 ml can – Chick Peas (Chana)
  • Oil - 2-3 tbsp.
  • Cumin seeds - ½ tsp.
  • Pinch of Asafetida
  • Salt - to taste
  • Sugar - 1 tsp.
  • Red chili powder - 1 tsp.
  • Coriander powder - 1 tsp.
  • Turmeric powder - ¼ tsp.
  • Chana Masala – 2 tsp.
  • Kesoori Methi – ½ tbsp. **crush between the palm of your hands to create a powder form**
  • Water - 2 cups
  • Coriander leaves - 3 springs , finely chopped

Instructions

  • Empty Chick Peas (chana) can into a pressure cooker and rinse a few times till the water runs clear. Add about 2 cups of water and let it cook on medium high till you hear 4 whistles then turn off and set aside.
  • For the gravy: Into a blender add in tomatoes, onion, garlic, green chili and ginger and grind into a complete smooth puree.
  • Heat a wide non-stick kadhai (wok) on medium low. Add oil and let it warm up, then add in jeera (cumin seeds) and sauté for 30 seconds now add in a pinch of asafetida and the Tomato/Onion puree. ***Be careful it will splatter all over in the hot oil so best to remove from hot stove then add slowly*** Give it a good mix and cover and let it cook till the oil separates from the gravy. Keep stirring in between to avoid it from burning.
  • Once the gravy is ready we will add in all of the dry ingredients; Red chili powder, Turmeric powder, Coriander powder, Chana Masala, Kesoori Methi, Salt and Sugar and about 2 tbsp. of water and give it a good mix and cook again for 2 mins. *** keep stirring in between to avoid spices (masala) from burning***
  • Open up pressure cooker; add the cooked Chick Peas (Chana) to the gravy mixture and stir. You should have about 1 1/2 cups of water in the chick peas, if not then add in water at this point, stir and cover and let it cook on medium low for 15-20 mins. Continue to stir in between.
  • At this point do a taste test and adjust salt or any of the spices to your liking. Now add in the fresh finely chopped Coriander; stir. ***If you like your Chole dry let it cook till 75% of the water is absorbed***
  • Chole is ready and to be served hot. It goes best with your favorite Bhatura, Roti, Paratha with a side order of freshly cut onions, Chaas or Lassi
  • Notes

    Same recipe can be used to make with Kabuli Chana or white chick peas. About 1 1/2 cups rinse till water runs clear and soak overnight for 6-8 hours.

    Sugar is optional: helps reduce the acidic taste in the gravy.

    http://myfoodforthesoul.com/punjabi-chole/

     

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