This punjabi chole recipe is one of the favorite traditional dishes in North India. The freshly ground spices lend a wonderful aroma to this high protein dish.
It is a popular dish in the streets of Delhi. You could have it with bhatura, poori, chappati and kulchas. It even tastes good with rice.
Lets move on to the recipe for punjabi chole
Punjabi Chole | Chickpea Curry | Garbanzo Bean Curry | Chana Masala Recipe
Punjabi Chole recipe
- 1 cup chickpea / kabuli chana / garbanzo bean
- 2 tomatoes
- 1 onion large
- 2 green chillies
- 2 green cardamoms
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp amchur powder
- A few coriander leaves
- Salt to taste
Spices for the masala powder
- 3 cloves
- 1 inch piece cinnamon
- 6-7 peppercorns
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
- Soak the kabuli chana overnight in water or for around 7-8 hours.
- Drain the water and pressure cook the soaked chana in enough water till it becomes soft.
- Take a little of the chana and grind it into a paste.
- Dry roast all the spices mentioned for the masala powder above. Make sure that you don’t burn them.
- Once it has cooled down, grind it into a fine powder.
- Chop the onions and ginger. Slit the green chillies.
- Chop one of the tomatoes. Grind the other tomato into a paste.
- Heat 1 tbsp oil in a pan. Add green cardamom and saute.
- Now add the chopped onions, finely chopped ginger and slit green chillies.
- Fry till the onions turn translucent.
- Then add the chopped tomatoes along with the ground tomato paste
- Add salt, turmeric powder and red chilli powder.
- Keep frying till the raw smell of tomatoes goes and it becomes mashed.
- Mix in the ground masala powder along with amchur powder.
- Now add the ground chana paste along with the cooked chana with the pressure cooked water.
- Let the gravy simmer for around 20 minutes.
- Once the gravy is of the required consistency, remove.
- Garnish with chopped coriander leaves.
- Serve punjabi chole hot with roti, puri, bhatura, chapati or even rice.