Punjabi Chole
Ingredients
- 1 cup chickpeas, garbanzo beans kabuli chana
- 2 teabags
- 3 tbso oil
- 1 tsp cumin seeds jeera
- 1 tbsp besan gram flour
- 2 tomatoes medium size
- 1 green chili
- 1 tbsp ginger shredded
- 1 tbsp coriander powder dhania
- 1/2 tsp black pepper
- 1 tsp salt
- 1/2 tsp black salt
- 1 tsp garam masala
- 1 tsp mango powder amchoor
For Garnishing
- 1 tbsp ginger sliced
- 1 green chili sliced long ways
Instructions
- Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low. Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
- Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
- In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on. Cook on medium high heat.
- As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.
- Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
- Blend the tomatoes, ginger and green chili to make paste.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.
- Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.
- Add spice mix, salt, garam masala, and mango powder to chickpeas. While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.
- Cook on medium high heat. After choles come to boil lower the heat to medium low and put the lid on.
- Choles are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
- Garnish choles with shredded ginger and sliced green chili.
Homestyle Punjabi Chola Curry: A Flavorful Delight
Chola, also known as chole or chana, refers to a popular North Indian dish made from dal (lentils), specifically chickpeas, which are simmered in a flavorful blend of spices and herbs. This dish is typically enjoyed with rice, naan, or bhature.
Chola is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. It’s often included in party recipes due to its rich, hearty flavor and versatility in serving large gatherings. Additionally, chola is a favorite among vegans, as it contains no animal products and provides a substantial source of plant-based protein.
Step 1: Preparation – Punjabi Chola Recipe
Before diving into cooking the Punjabi chola, it’s essential to prepare all the ingredients. Gather punjabi chola, chickpeas, tomatoes, ginger, green chilies, and spices like cumin, coriander powder, garam masala, and amchur. Rinse the chickpeas thoroughly and soak them overnight or for at least 8 hours. Soaking helps in softening the chickpeas and reduces the cooking time. Also, finely chop tomatoes, ginger and green chilies.
Step 2: Cooking the Chickpeas – Punjabi Chole Recipe
In a pressure cooker, add the soaked chickpeas along with water, salt, and tea bags. The tea bags impart a dark color to the chickpeas, giving them an authentic Punjabi chole look. Pressure cook the chickpeas until they are soft and cooked through. Once cooked, discard the tea bags and set the chickpeas aside.
Step 3: Preparing the Base – Chola Curry Recipe
Heat oil in a pan and add cumin seeds. Let them crackle, then add Add finely chopped ginger and green chilies, and sauté for a few more minutes until the raw smell disappears. Now, add tomatoes and cook until they are soft and mushy.
Step 4: Adding Spices – Punjabi Chole Recipe
Once the tomatoes are cooked, it’s time to add the spices. Add coriander powder, cumin powder, garam masala, red chili powder, and amchur (dry mango powder). These spices lend the authentic flavors to the Punjabi chola. Stir well to combine and cook the spices for a couple of minutes until they release their aroma.
Step 5: Incorporating Chickpeas – Chola Curry Recipe
Now, add the cooked chickpeas to the pan along with a little water. Stir well to coat the chickpeas with the masala mixture. Allow the chola curry to simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.
Step 6: Garnishing and Serving – Punjabi Chole Recipe
Once the chola curry has thickened to your desired consistency, garnish it with freshly chopped coriander leaves. Serve the piping hot Punjabi chole with bhature, naan, or rice for a hearty and satisfying meal.
Tips for Perfect Punjabi Chole:
- Soaking Chickpeas: Ensure you soak the chickpeas for an adequate amount of time to soften them, reducing the cooking time.
- Using Tea Bags: Adding tea bags while cooking the chickpeas gives them a rich, dark color characteristic of authentic Punjabi chole.
- Spice Levels: Adjust the amount of red chili powder and green chilies according to your preference for spice levels.
- Garnish: Freshly chopped coriander leaves add a burst of freshness to the chola curry. Don’t skip this step for the best flavor.
Variations of Punjabi Chola:
- Creamy Chola Curry: Add a splash of cream or coconut milk towards the end of cooking for a creamy texture and milder flavor.
Benefits of Punjabi Chola:
- Rich in Protein: Chickpeas are an excellent source of plant-based protein, making Punjabi chola a nutritious option for vegetarians and vegans.
- Fiber-Rich: Chickpeas are high in dietary fiber, promoting digestive health and aiding in weight management.
- Vitamins and Minerals: Chola curry is packed with essential vitamins and minerals like iron, folate, and vitamin C from tomatoes and spices.
FAQs – Punjabi Chole Recipe:
Can I use canned chickpeas instead of dried ones?
- Yes, you can use canned chickpeas for convenience, but the texture may vary slightly from using dried chickpeas.
How long can I store leftover Punjabi chole?
- Leftover chola curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.
For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.
