Punjabi Chole

Name: Punjabi Chole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: north-indian
Ingredients: 200 g Kabuli Chana; 1 tsp Tea Leaves; 3 cup Water; 200 g Onion; 250 g Tomato; 1 inch Ginger; 5 clove Garlic; 2 pcs Green Chillies; 3 tbsp Sunflower Oil; 1 tsp Cumin Seeds; 1 pcs Bay Leaves; ½ tsp Turmeric Powder; 1 tsp Red Chilli Powder; 2 tbsp Chole Masala; Salt; ½ pcs Lemon; 2 tbsp Coriander Leaves

SabKiList Kitchen

Dark, tangy chickpea curry with a deep spice flavour. Excellent with bhatura, kulcha or rice.

Prep: 15 min
Cook: 45 min
Level: Medium
Serves: 4

Ingredients

200 gKabuli Chana, soaked overnight
1 tspTea Leaves
3 cupsWater
200 gOnion, finely chopped
250 gTomato, chopped
1 inchGinger, grated
5 clovesGarlic, finely chopped
2 pcsGreen Chillies, slit
3 tbspSunflower Oil
1 tspCumin Seeds
1 pcBay Leaves
½ tspTurmeric Powder
1 tspRed Chilli Powder
2 tbspChole Masala
To tasteSalt
½ pcLemon

To garnish

2 tbspCoriander Leaves, finely chopped

Method

Drain the soaked chana. Tie the tea leaves in a small muslin cloth and add it to the cooker with the chana, bay leaf, salt and 3 cups of water. Cook for about 8 whistles until soft. Discard the tea bag.
Heat the oil, add the cumin, then the onion, and cook until golden. Add the ginger, garlic and green chillies and cook for a minute.
Add the tomatoes, turmeric and chilli powder. Cook for about 10 minutes until the oil separates.
Add the chana with about 1 cup of its cooking water, and the chole masala. Mash a few chickpeas to thicken the gravy.
Simmer for 15-20 minutes, until the gravy is thick and dark. Finish with lemon juice and coriander and serve with bhatura or rice.

Tips

The tea leaves give chole its classic dark colour. They add no taste, so use a small amount.

Punjabi Chole

Ingredients

To garnish

Method

Tips

Cook it, then shop it