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Photo of Punjabi Chole by Runa Ganguly at BetterButter
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Punjabi Chole

Mar-07-2019
Runa Ganguly
240 minutes
Prep Time
30 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Punjabi Chole RECIPE

chole or chickpeas curry accompanied with piping hot bhaturas is a popular North Indian/Punjabi breakfast recipe loved through out the country.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Punjabi
  • Simmering
  • Pressure Cook
  • Blending
  • Sauteeing
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 2

  1. 250 grams chickpea/chole/kabuli chana
  2. 2 small onion chopped roughly
  3. 1 large tomato chopped roughly
  4. 4 Tablespoon Vegetable oil
  5. 2 cups water to soak the peas
  6. 1 cup warm water
  7. 1 tea bag( optional)
  8. salt to taste
  9. 1.5 teaspoon ginger-garlic paste
  10. 1 teaspoon chole/garam masala powder
  11. Handful of chopped coriander leaves
  12. 1/2 inch ginger peeled and sliced julienne
  13. 1 teaspoon turmeric powder
  14. 1 teaspoon red chilli powder
  15. 1 teaspoon coriander powder
  16. 1 teaspoon cumin powder
  17. For Tempering:
  18. 1-2 slit green chillies
  19. 1 bay leaf
  20. 2 -3 cloves
  21. 2 cardamoms pods

Instructions

  1. soak the chickpeas in 2 cups of water overnight or atleast for 4-6 hours
  2. post soaking, pressure cook until soft (but not broken)along with the tea bag,after discarding some water
  3. once steam had subsided, take off the chickpea from the cooker and discard the water and tea bag
  4. purée the tomato and onions using some water
  5. heat oil in a wok
  6. add the tempering ingredients one by one
  7. add the ginger garlic paste and sauté for a few seconds
  8. add the onion-tomato purée now
  9. mix and add the dry spices except garam/chole masala powder
  10. mix well and cook covered until oil separates
  11. once done, add the cooked chickpeas and salt
  12. mix well and sauté for 5 minutes on medium heat
  13. now add warm water and bring to a boil
  14. once boiling, reduce heat and cook covered until desired consistency is reached
  15. once done , finish off with chole/ garam masala powder and coriander leaves
  16. mix well and take off heat
  17. serve warm with julienned ginger accompanied with bhaturas/pooris/parantha.. etc

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