Punjabi Chole. Punjabi Chole Masala is a spicy curry from the northern region of India. Made from chickpeas, onion, tomatoes, ginger, garlic, and Indian spices, it is one of the most delicious curries to try if you like Indian food. This Punjabi Chana Masala or Chole Masala is an authentic North Indian style Chickpea Curry made with white chickpeas, freshly powdered spices, onions, tomatoes and herbs.

In fact in north India no wedding or party is complete until you have chole masala on the menu. I remember whenever we would call someone over for lunch or dinner, mom would almost always make chole. So what actually is chole masala? You can have Punjabi Chole using 21 ingredients and 19 steps. Here is how you cook it.

Ingredients of Punjabi Chole

It's 250 grams of chickpea/chole/kabuli chana.
Prepare 2 of small onion chopped roughly.
It's 1 of large tomato chopped roughly.
It's 4 tablespoon of Vegetable Oil.
You need 2 cups of water to soak the peas.
You need 1 cup of warm water.
Prepare 1 of tea bag(optional).
You need to taste of Salt.
It's 1.5 teaspoon of ginger-garlic paste.
It's 1 teaspoon of chole/garam masala powder.
Prepare Handful of chopped coriander leaves.
You need 1/2 inch of ginger peeled and sliced julienne.
You need 1 teaspoon of turmeric powder.
Prepare 1 teaspoon of red chilli powder.
Prepare 1 teaspoon of coriander powder.
It's 1 teaspoon of cumin powder.
It's For of Tempering:.
It's 1-2 of slit green chillies.
It's 1 of bay leaf.
Prepare 2-3 of cloves.
You need 2 of cardamoms pods.

Chole is a staple for many north Indian households. Most Importantly Its a very delicious legume packed with protein. The process of cooking food is usually a long tedious one but with great returns. Punjabi Chole making process is no different with multiple steps involved through out the cooking process.

Punjabi Chole instructions

Soak the chickpeas in 2 cups of water overnight or atleast for 4-6 hours.
Post soaking, pressure cook until soft (but not broken)along with the tea bag,after discarding some water.
Once steam had subsided, take off the chickpea from the cooker and discard the water and tea bag.
Purée the tomato and onions using some water.
Heat oil in a wok.
Add the tempering ingredients one by one.
Add the ginger garlic paste and sauté for a few seconds.
Add the onion-tomato purée now.
Mix and add the dry spices except garam/chole masala powder.
Mix well and cook covered until oil separates.
Once done, add the cooked chickpeas and salt.
Mix well and sauté for 5 minutes on medium heat.
Now add warm water and bring to a boil.
Once boiling, reduce heat and cook covered until desired consistency is reached.
Once done, finish off with chole/ garam masala powder and coriander leaves.
Mix well and take off heat.
Serve warm with julienned ginger accompanied with bhaturas/pooris/parantha.. etc.
Tip:the tea bag is to provide the chole the dark brown colour and can be avoided if not available.
Copy and paste the link on your browser for the video recipe : https://youtu.be/hai-1xOz-Yy9I.

Punjabi chole served with bhatura is a favorite among many Indians and is very popular in Dhabas and North Indian restaurants. The combo of chole chawal & chole bhatura are simply irresistible & delicious. chole is one of the easiest and tastiest Punjabi sabzi. chole is a versatile dish as it can be had with any Indian bread be it puris, bhatura, roti, Paratha, naans or a kulcha. For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Punjabi chhole (chickpea curry ) , or chana recipe, is the very humble chickpea curry , famously trending the international food chart these days. There's a number of ways the white chickpeas are cooked in India.