- Exclusive Discounts on Diet Programs – Join Now!
CHOLE
- Natasha Kanade
- January 24, 2022
Ingredients:
- Chickpeas 2 tbsp.
- Onions, finely chopped – 1 small
- Tomatoes, finely chopped – 1 small
- Grated ginger – 1 tsp
- Garam masala powder – 1/2 tsp
- Kashmiri chilly powder- 1/2 tsp
- Dry mango powder 1 tsp
- Green chilies, slit – 1
- Oil – 1 tsp
- coriander leaves- 3-4
- Salt to taste
- Spices for the punjabi chole masala:
- Cardamom – 2
- Cinnamon – 1/2 tsp
- Peppercorns – 1/2 tsp
- Cloves – 2
- Bay leaf- 1
- Cumin seeds (jeera) – 1/2 tsp
- Coriander seeds (dhania) – 1/2 tsp
- Fennel seeds (saunf) – 1/2 tsp
- Dry red chilies – 1/2 tsp
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Wash and soak the chole (chickpeas) in enough water overnight. Add enough amount of water as the chole increase in size after soaking it. In a pressure cooker add the chole, enough water, salt and pressure cook for 5-6 whistles. The chole should be soft when you mash it with a spoon. In a pan, dry roast all the spices mentioned above till brown. On a slow or moderate flame you can roast the spices.
- Keep on tossing it otherwise they may get burnt. Once they are cooled, grind them into a fine powder. Now in the same pan, add oil. Once the oil becomes hot, add the chopped onion until transparent.
- Now add the grated ginger. Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast.
- Sauté the tomatoes till the oil starts to leave the sides of the onion-tomato-ginger mixture. The whole mixture would clump together and oil would be clearly seen leaving the sides.
- Then add the powdered spices that we made, along with the red chili powder, garam masala powder and green chilies to the onion-ginger-tomato mixture.
- Sauté for a minute. Now add the boiled chole with a little quantity of its stock. You can add more stock if you want more gravy.
- Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth. Garnish Chole Masala with chopped onions and coriander leaves. Serve the Punjabi chole.