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Punjabi Choley
Punjabi Choley

Before you jump to Punjabi Choley recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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The first step in creating healthy choices from a dinner menu is picking your location sensibly. In case you have multiple options, when looking to flake out, it is important that you provide each choice a fast examination. Though fast food institutions are starting to integrate healthy foods and meals into their menus, you might find it much easier to eat healthy at a conventional family restaurant. The exact same may be said for all you can eat buffets, they are generally stocked full of suitable foods, not healthy foods.

You may also make healthy decisions from a lunch menu by searching for a healthy eating area. As the foods which we eat are still a controversy surrounded by disagreement, most restaurants have started developing healthy eating segments in their menus. These segments are often full of low calorie foods and side dishes, in addition to those who are low in fats or saturated fats.

Using your very best judgment is just another one of the many ways you can make healthy decisions out of a lunch menu. This is best achieved by analyzing dinner pictures onto a single menu. It’s also recommended that you avoid foods teeming with oatmeal, cheese and even sour cream. If your selection includes these fattening condiments, be sure to ask for a lesser amount.

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We hope you got insight from reading it, now let’s go back to punjabi choley recipe. You can cook punjabi choley using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Punjabi Choley:
  1. You need To pressure cook
  2. Take 2 cups + 2 tbsp chickpeas/chole: 2 cups + 2 tbsp
  3. Take 5-6 cardamom powder
  4. You need 4-5 black pepper corns
  5. Get 2 bay leaves
  6. Get 2 cinnamon sticks
  7. Use 2 tea bags
  8. Use to taste salt
  9. Use 5 cups water
  10. You need For the chole
  11. Provide 3/4 cup Onion grated or pureed [from 2 small onions]
  12. Prepare 2.5 cup tomatoes puree [from 4 medium tomatoes]
  13. Provide 3-4 cloves
  14. Provide 2 teaspoon ginger-garlic paste
  15. Use 3 teaspoon chole Masala
  16. Use 3/4 teaspoon cumin powder
  17. You need 1/2 teaspoon paprika powder
  18. Provide 1/2 tsp red chilli powder or to taste
  19. You need to taste salt
Steps to make Punjabi Choley:
  1. 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.In 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.
  2. 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.Here, you can also remove the bay leaves, cinnamon stick etc. from the chickpeas if you don’t want them in the curry.
  3. In a wok, 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 colour.. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
  4. 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 myOnion 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.
  5. Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.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.
  6. 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. I do not like thin gravy with chole but if you do add more water than what is mentioned in the recipe. - After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.
  7. 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.Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.Serve with roti, paratha or plain rice. Chole-chawal (chole & plain rice) is a very popular combination in North India.

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