Punjabi Chole Masala served with leavened flat bread is a Popular North Indian combo. Spicy curry made out of Kabuli Chana is an all time favorite and goes well with Bhatura (deep fried Indian flat bread). Dark color of the gravy is got from the tea decoction which I haven’t used here. Otherwise, the ingredients and the method is all the same. Spice and the flavor has got its even balance here and it tastes the same as the chole you get in Delhi and Punjab.
Punjabi Chole recipe
- Pressure cook Chickpea
- 1 CupChick pea / Garbanzo soaked over night
- 4 cups water
- To pressure cook Chickpea
- ¾ tsp Red chilli powder
- ¾ tsp Garam Masala
- 1 pinch Turmeric powder
- 2 number green chilli Fine chopped
- 1 Onion Fine chopped
- 5 Cloves garlic Fine chopped
- 1 tsp Salt
- 1 Tea Decoction optional – Use only if you need brown color for the curry
- Spices for Punjabi Chole Masala
- 3 Cardamom
- 1 inch Cinnamon
- 6 Peppercorn
- 2 Cloves
- 1 Bay leaf
- ½ tsp Jeera / Cumin seeds
- ½ tsp Fennel seeds / Saunf
- 1 tsp Coriander
- 2 Red chilli
For the Gravy
- 1 Onion fine chopped
- 1 Tomato fine chopped
- 3 cloves garlic minced
- 1 inch Ginger minced to a smooth paste
- 1 tsp Dry Mango Powder / Amchur Powder
- 1 cup Water / vegetable stock / Chickpea stock to blend
- 1 tbsp Extra Virgin Olive Oil Salt as required Garnish
- 1 cup Coriander leaves Cilantro Roughly shredded
- 1 wedge Tomato
- 1 wedge Lemon
- Wash and clean Chickpea in water till all the dirt is removed.
- Pressure cook Chikpea in water along with red chilli powder, Garam masala, turmeric powder, green chilli, onion, garlic, salt and tea decoction.
- Use tea decoction if dark color is needed.
- Cook Chickpea until its tender
- Dry roast cardamom, cinnamon, peppercorn, cloves, bay leaf, cumin, fennel, coriander and red chilli.
- Let it cool to room temperature and Blend to a smooth powder.
- Add this spice mixture to the cooked chickpea Heat 1 tbsp of oil and saute onion till it turns translucent.
- Add tomatoes, garlic, ginger and saute till all water gets absorbed and turns mushy.
- Add dry mango powder, vegetable stock and salt and saute till the whole mixture gets combined well.
- Blend this mixture to a smooth paste and add to the cooked chickpea
- Combine chickpea with all the spices and the masala.
- Let this cook in medium heat till you get the desired consistency
- Serve Steaming hot Punjabi Chole with Naan or Bhatura
Dry Mango powder added to the recipe gives a tangy taste which is the tongue tickler here and stimulates your taste buds. Amazing isn’t it???? If you are not that stuck with the dark color of the Punjabi Chole recipe, then just leave away the tea decoction. I avoid the tea decoction many a times as i dint want my kids to always get along with this flavor Spices are roasted and blended and that gives an amazing aroma, brownish tint and taste to the chole. Quantity of Red chilli, Green chilli and Garam masala may be slightly adjusted to suit to your children’s need. I have made the gravy a bit spicy and that was what my kids preferred.