Punjabi Chole/ Chickpea gravy

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The very last recipe I shared yesterday was of wheat Bhatura. And I had promised I will share next of Chole so I am back with chole recipe.

While cooking Chole Bhature I had missed taking a pic of Chole and yesterday again I had put effort to cook and obviously I enjoyed again Chole.

This dish has the origin in Indian subcontinent only and it is enjoyed throughout the country. Like Bhatura it is also a lip-smacking dish of Punjabi cuisine.

It is one of the most relished dishes across the country whether it's a home party to wedding grand party.

It has too many names like Amritsari Chole, Pindi Chole, Kabuli chana masala, Chickpea masala, Chole masala etc with little variation in the recipe.

The main ingredient of this recipe is white chana or Kabuli Chana or you can also call it as chickpea.
This is a gravy made of Kabuli chana simmered in onion and tomato gravy.

Now let us move to the recipe:

Ingredients:

1. Kabuli chana/Chole chana - 1 Cup (Soaked overnight)
2. Onion - 1 cup (Chopped in slices)
3. Tomato - 1 Small (Chopped)
4. Garlic paste - 2 Spoon
5. Ginger paste - 1 Spoon
6. Coriander - 1 Spoon (Chopped)
7. Green chilli paste - 1 Spoon
8. Turmeric powder - 2 Spoon
9. Kashmiri chilli - 1 Spoon
10. Jeera powder - 1 TBS
11. Pepper powder - 1 TBS
12. Coriander powder - 1 TBS
13. Garam Masala - 1 TBS
14. Whole Jeera - 1 TBS (For Tadka)
15. Bay leaves - 2  Piece
16. Whole red chilli - 2 Piece
17. Chat Masala - 1 TBS
18. Salt - As per taste
19. Mustard oil - 5 Spoon

Recipe:

1. Clean the chole with fresh water and remove any rotten/spoilt chana.
2. Heat a cooker and add oil. Once it is sufficiently hot add whole red chilli, whole jeera and bay leave and it will start spluttering.
3. Now add onions into it and fry till it turns golden brown then add tomato and all wet masala and fry till it starts leaving oil.
4. Now add all dry masala except garam masala and saute for another 2-3 minutes and then add chole in it and saute it for another 5 minutes.
Alternately, you can also use, boiled chickpea for two whistles instead of raw chole.
5. Now add 2 cups water and garam masala and mix it well and now close the lid of the cooker and cook for another 20 minutes (If chole is raw else for 15 minutes if boiled) on Low Flame.

You can also vary the time depending upon how much you want the chole to get cooked but it should not get mashy anyways.

Now, once vapour is released, open the cooker and check for gravy consistency. you can adjust the thickness with adding hot water or drying the gravy on high flame.

It is ready to relish with puri or Bhatura accompanied with onion-lemon wedges and pickle.

Bhatura recipe link - https://maakirasoise.blogspot.com/2019/02/wheat-bhaturafried-puffed-flatbread.html

Do let me know how do you like the recipe.

Till I am back with another interesting recipe, enjoy the chole with your dear ones.

Bye bye Yummy mummies!!!

Happy cooking!!






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