Punjabi Chole – Restaurant Style

Recipe by Maya Akhil

6 Serves
30 mins
V
Veg
Medium
Mildly Spicy

Punjabi chole is a lip-smacking and easy recipe prepared with white chickpeas and with desi spices making it perfect for any meals. This delicious and protein enriched chana curry is cooked in tomato-ginger gravy.

Methods

1
Pressure cook all the ingredients numbered 1 in a pressure cooker for 3 – 4 whistles or until soft. Open the cooker after the pressure releases or after 10 – 15 minutes.
2
Heat 1 tbsp ghee in a kadai to smoking point. Add this to the pressure-cooked chana. Cover with a lid and set aside.
3
Heat 2.5 tbsp oil in the same kadai. Add all the ingredients numbered 4. Saute until onion turns golden. Add pureed tomato and saute until oil separates. Add ingredients numbered 6 and cook for a minute. Add cooked chana along with the gravy (remove the tea bag) and 1 cup hot water. Bring to a boil. Set the heat to medium-low and cook covered for 15 – 20 minutes until the gravy becomes thick. (If the gravy is not thick enough, mash some of the chickpeas using the back of a spoon.) Add crushed kasoori methi and mix well. Cook for a minute and switch off. This will thicken a lot over time so adjust the gravy accordingly. Sprinkle some chopped cilantro, onion, thinly sliced ginger and serve hot. Chole masala goes well with bhatura/poori/roti/ naan/ pulao etc.

Ingredients

1.5 cups (Soaked in enough water for 8 – 10 hrs)
2 tbsp
1 tbsp
2.5 tbsp
3/4 cup, finely chopped
1.5 tbsp
1 tbsp, thinly sliced
1 pinch
1.5 medium
1/2 tbsp
1/2 tbsp
3.5 tbsp
1/2 tbsp powder
1/4 tbsp
1/2 tbsp
1/2 tbsp
1.5 cup
1/2 tbsp
3 tbsp, chopped
To taste

Related recipes