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We hope you got insight from reading it, now let’s go back to punjabi chole masala recipe. To make punjabi chole masala you only need 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Punjabi chole masala:
- You need 2 cups Chickpeas/Chole
- Get 3 Cardamom
- Use 4-5 Black peppercorn
- Get pinch hing/asafoetida
- Prepare 1/2 tsp Paprika Powder
- Take 2 Bay leaves
- Get 2 Cinnamon sticks
- Provide 1 Tea bags
- Provide to taste Salt
- Get As needed Water
- Prepare 3/4 cup Onion grated or pureed
- Use 2 cup Tomatoes puree
- Take 3 tsp oil
- Take 3-4 Cloves
- Take 2 teaspoon Ginger garlic paste
- Prepare 2 teaspoon Chole Masala
- Use 3/4 teaspoon Cumin powder
- Prepare to taste salt
- Provide 1/2 tsp Red chilli powder
- Provide 1/4 teaspoon Garam masala
Instructions to make Punjabi chole masala:
- Soak the chickpeas overnight in enough water to cover them. I soaked a little more than 2 cups and in the morning I had around 5.5 cups of it! Drain the water in which you had soaked the chickpeas a pressure cooker add the soaked and drained chickpeas, around 5 cups water, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
- Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas. You should be able to press them easily with your fingers. If not, close the cooker and cook for 2 more whistles.
- In a kadhai or pan, heat 2 tsp of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
- Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent splash all around. This step in my opinion is very important. The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes.Add water, cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly.
- Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes. Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy.sprinkle some coriander or onions Serve with roti, paratha or plain rice, chole bhathure,puri anything whatever you like.
Chole or Chole Masala is a popular chaat famous all across the India. Chole features boiled white chickpeas flavoured with a wide range of spice powders, notably a special Chole Masala. As I mentioned in my kitchen king masala post I love badshah brand for masala over any other brand and this punjabi chole masala is inspired from same too. Chana Masala (Chole Chana Masala), a delicious chana curry from Punjabi cuisine is popular in all over India. A spicy and tempting curry is prepared from white chickpeas (kabuli chana), tomatoes.
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