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The ingredients needed to cook Punjabi chole:
- Use 2 cups + 2 tablespoons raw chickpeas
- Provide 5-6 green cardamom pods
- Use 4-5 black peppercorn
- Use 2 bay leaves
- Provide 2 cinnamon sticks
- Provide 2 tea bags
- Provide to taste salt
- Take 5 cups water
- You need For chole masala:
- Take 1 tablespoon oil
- Get 3-4 cloves
- Prepare 3/4 cup pureed onion, from 2 small onions
- Prepare 2 teaspoons ginger-garlic paste
- Get 3 teaspoons chole masala
- Use 2.5 cups pureed tomatoes, from 4 medium tomatoes
- Take 1/2 teaspoon red chilli powder, or to taste
- Use 1/2 teaspoon paprika powder
- Take to taste salt,
- Use To garnish:
- Use 3/4 teaspoon cumin powder
- Prepare 1 tablespoon ghee
- You need 1 inch ginger, cut into julienne
- Use 1/4 teaspoon garam masala
- You need 2 tablespoons chopped cilantro
- You need 1/2 tablespoon crushed kasuri methi, also known as dried fenugreek leaves
Instructions to make Punjabi chole:
- Soak the chickpeas overnight in enough water to cover them. In the morning, drain the water.
- In a pressure cooker add the soaked and drained chickpeas, 2 tea bags, bay leaves, cardamom, cinnamon stick, salt and 4 to 5 cups water. 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.
- In a wok, heat 1 tablespoon 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 colour.
- 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 the splash all around.
- Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for 1-2 minutes.
- Add the chickpeas next and stir well all the chickpeas are coated with the spices, around 2 minutes
- Add water (which was used for boiling the chickpeas), 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
- To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it. - Fry till the juliennes are golden brown in colour but do not burn them. Add to the chole curry, mix and switch off the flame.
Punjabi Chhole/Chana masala with tandooru roti Chhole bhature is an absolutely decadent treat that is a must-try if you visit Delhi. It is one of Delhi's many Punjabi specialties. This Punjabi chole recipe is a hearty vegan curry made with boiled chickpeas, onions, tomatoes and a medley of spices. It tastes divine with freshly made puri or bhatura (Indian breads), and even plain rice. Instant Pot Chana Masala is a perfect one-pot recipe for the Indian favorite.
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