Chole Masala/ Punjabi Chole is basically a delicious and spicy gravy. It is mainly served with bhature, puri, roti and jeera rice. It is a very popular dish in punjabi restaurants and dhabas.
The most loved combination is chole chawal and chole bhature.
My recipe to make chole masala/punjabi chole is very simple and easy with not much effort.
Mainly I grind all the ingredients. I use whole spices roasted and powdered, masala powder mix.
The recipe which I am sharing with you all is soaked and pressure cooked chole. Chole Chawal is my personal favourite and I love it very much.
Total Preparation Time: 45 Minutes
Serves: 4 to 5
Author: Swaadisht Khana
Ingredients:
WHOLE SPICES ROASTED AND POWDERED MIX:-
Cinnamon -1
Cardamom -2
Bay leaf - 2
Black pepper- 2
Cloves - 2
FOR GRINDING PASTE:-
Tomato - 2-3
Ginger - 1 inch
Garlic - 7 to 8 cloves
Dry Red Chilli (whole)- 2
Green Chilli- 2
Coriander leaves- 1/2 tbsp (Finely chopped)
Onion - 2
MASALA POWDER MIX:-
Turmeric powder - 1/3 tsp
Red Chilli Powder - 1tsp
Coriander Powder - 1/2 tsp
Chole Masala - 2 tsp
Cumin (Jeera) Powder- 1tsp
Garam Masala - 1/2 tsp
Kasuri Methi - 1/2 pinch (optional)
Chickpeas (Soaked Overnight) / 7-8 Hours
Water (Adjusting Consistency)
Salt (As required)
Oil- 2 tbsp
Method:
Step 1) Pressure Cook Soaked chickpeas (Kabuli Chana) with 1 cup water and 1/2 tsp turmeric, bit salt and little oil for 4 to 5 whistles.
Open the pressure cooker lid once the pressure has reduced.
Step 2) In a kadai heat 2 tbsp oil, add the
grinded paste (tomato,onion,dry red chilli,ginger and garlic, coriander leaves, green chili). Stir well till oil separates and raw smell goes off.
Step 3) Now add roasted and powdered whole spices mix (cinnamon, cardamom, bay leaf, black pepper and cloves).
Combine well till it turns aromatic.
Step 4) Now add masala powder mix (turmeric powder, red chilli powder, coriander powder, chole masala, cumin powder, garam masala, kasuri methi and salt).
Combine well till it turns aromatic.
Step 5) Add boiled chickpeas in it, combine/mix well.
Add little water to adjust consistency and salt as required.
Step 6) Cover the kadai with lid for 15 to 20 minutes. (If there is excess water then do not cover with lid let the water evaporate).
Let chickpeas absorb all the flavors
Step 7)After 20 minutes delicious Chole ready!!
Garnish it with coriander leaves.
Yummy and Delicious Chole Ready!!
Step 8) Serve hot with Bhature, Puri, Jeera rice etc.
#chole #cholepuri #punjabidish #cholebhature #jeerarice #cholechawal #cholekulche
Comments
Post a Comment