This Punjabi Chole (chickpea curry) preparation is a Indian super hit. Pressure cooked Punjabi Chole tossed in an onion tomato curry spiced with a classic spice mix known as chana masala and served with Puris. It tastes best along with bhature too which are the king size version of puris, but you can enjoy chole just as much with rice or chapattis too. Punjabi Chole are very delicious to eat with rice too, One can find chole rice as an dish served in northen India.
Ingredients for Chole Recipe
2 cups Chickpeas 1 cup
2 medium sized Onions Chopped
4/5 Black peppercons
Lemon sized Tamarind
1/2 tsp f turmeric powder
2/3 tsp Chana masala
1 tsp Kashmiri powder
pinch of asafoetida
3 tsp Ginger garlic paste
5 tbsp Olive Oil
Salt to taste
3/4 peices of dried Amla (Indian gooseberry)
Soak the amla (Indian gooseberry) overnight
Soak the chole (Chickpeas) with amla (Indian gooseberry) overnight (for 8/9 hours). Remove the dried amla (Indian gooseberry) in the morning and Pressure cook the chole by adding 4 cups of water, 1/2 tsp haldi (turmeric powder), pinch of Hing (asafoetida), 1 tsp ginger garlic paste and salt. Cook this for 4 whistle, by this time your chole (Chickpeas) should be cooked and look like shown below.
Soak the tamarind for 10 minutes to becomes soft and grind in grinder to make pulp. strain through strainer to get smooth juice of it. Keep this a side, we will use his in last.
Note: Don't throw away the water (Stock) of chole (Chickpeas) which was cooked in pressure cooker, use this water in cooking or while tempering. This will add the flavour and colour to your dish.
If you have an cast iron pan or kadai use it to cook the chole. That’s how the street food vendors make it, which gives an dark texture to it.
Now grind onions with black peppercorns and cloves in grinder. Heal oil in the pan and put the grinned paste in it. Add salt mix well and cook till it become golden brown. Add Kashmiri powder and chana masala.
Cook till the oil leaves the pan. Add the pressure cooked chana (chickpeas) and the same water, which was there in pressure cooker. Cook till the masala blends with chickpeas and bring it to the gravy consistency.
When the gravy thickens, add the tamarind juice. Mix well and cook for 10 minutes on medium flame until everything gets blended well with the masala.
Garnish with Ginger juveniles, rings onions and serve hot with puris.