Another popular and authentic Punjabi recipe, Chole!!! To prepare it we cook chickpeas along with onions, tomatoes and spices. Relish it with Jeera Rice or Poori.
Also try: Rajma Masala, Chana Masala Dry, Amritsari Chole or Chole Kulche.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 10 mins, Soaking – 7 hours, Cooking – 1 hour, Total – 8 hours 10 mins.
- Chickpeas (Chole) – 1 cup (soaked overnight or 7-8 hours)
- Onion – 1 medium-large (blend to a smooth paste)
- Tomato – 3 medium-large (blend to a smooth paste)
- Garlic – 3 cloves (grated)
- Ginger – 1/2 inch (grated)
- Green Chilli – 2 (finely chopped)
- Black Cardamom – 1
- Bay Leaf – 1
- Cinnamon Stick – 1/2
- Cumin Seeds – 1 tsp
- Asafoetida a large pinch
- Red Chilli Powder – 1/2 tsp
- Garam Masala Powder – 1 tsp
- Coriander Powder – 2 tsp
- Chole Masala Powder – 3 tsp
- Water – 4 cups or as required
- Oil – 3 tbsp
- Coriander Leaves to garnish
- Salt to taste.
PS: 1 Cup = 250 ML
How to make Chole Masala:
- Add chole, black cardamom, bay leaf, cinnamon stick, salt and 3 cups of water in a pressure cooker. Close the lid and cook on high flame for first whistle then cook on low flame for 20 mins
- Meanwhile heat oil in a pan, add cumin seeds and asafoetida. Let it splutter
- Add ginger, garlic and green chillies. Saute until aromatic
- Add onion paste and cook until golden brown
- Add red chilli powder, coriander powder and chole masala powder. Saute for a few seconds or until fragrant
- Add tomatoes paste and cook until oil separates, tadka is ready
- Open the pressure cooker once pressure settles down, add the tadka and give it a nice mix. Also add 1 cup water or as needed, depends on the thickness you like
- Close the lid and cook on high flame for first whistle then cook on low flame for 15 mins on low flame. Turn off the flame and let the pressure settle down
- Open the lid, add garam masala powder and coriander leaves. Mix well and even mash a few chole to get a rich thick gravy
- Your Chole Masala is ready, serve hot with steamed rice, jeera rice or puris.