Wednesday, 7 September 2016

Punjabi Chole

Happiness lies in cooking your family's favourite food, chole was one of the first successful recipe I ever cooked. I remember my brother asking to save some for his next day's office dabba <3 and mom dad enjoying the food with sweet smiles on their face. Being a Punjabi kitchen Chole bhature, chawal, naan, paratha, is a frequent affair at my house just like any other punjabi household. A Punjabi kitchen can never be complete without this spicy, tangy and aromatic chickpea preparation.

Ingredients:

  • 1/2 kg kabuli channa soaked overnight
  • 1 tea bag
  • 2 med onions ( puréed)
  • 5-6 cloves garlic
  • 1 inch piece garlic
  • 2 green chillies
  • 4 tomatoes puréed
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 1 mace
  • 1/2 inch piece cinnamon
  • 1 big cardamom
  • 2 green cardamom
  • 1 bay leaf
  • 1 tsp Degi mirch
  • 1 tsp coriander powder
  • 1 tbsp dry mango powder
  • 1 tsp channa masala
  • 1 tsp garam masala
  • Salt as per taste


Directions:

  • Boil kabuli channa in pressure cooker till 4-5 whistles or done with a tea bag,discard tea bag after opening pressure cooker.
  • In a wok heat 2-3 tbsp oil,add cumin seeds, when the seeds start to splutter add bay leaf, cloves, cardamom,cinnamon, mace and sauté for a minute. 
  • Add onion paste, ginger garlic paste, cook till it leaves the raw aroma and changes colour to golden brown. 
  • Add tomato puree, cook till oil leaves sides. 
  • Add degi mirch, coriander powder, salt, dry mango powder, salt and cook for few mins. 
  • Add boiled channa along with 1 cup of water, let it cook on medium flame for 10-15 minutes. Switch off flame. 
  • Sprinkle garam masala and garnish with fresh coriander leaves.
  • Serve hot with rice, naan or paratha.