Punjabi Chole is a easy yet delicious dish and a hit for guests or parties. It’s a favourite dish of my family and we like it with bhatura’s or puri J
You need:
Method:
1. Pressure cook chickpeas along with potato, ½ tsp. salt and 3 cup water, cook till tender. I used to cook till 4 whistles but it depends on your pressure cooker brand so after 4 whistles check the peas cooked or not. The chickpeas should easily get mashed with hands. Drain water from cooked chickpeas, we will use this water in cooking so keep it aside.
2. Mash the cooked potato and keep it aside. Grind all the ingredients listed under “for masala” and keep the paste aside.
3. Heat oil in a non-stick pan or heavy bottomed wok, add bay leaf. Stir.
4. Add finely chopped onions and a pinch of salt.
5. Cook the onions till golden brown, add the masala paste and mix properly.
6. Cook till oil gates separated from masala, add some water (just to cover masala) and cook stirring continuously for 2-3 minutes or till water get evaporated. It helps to cook the masala properly.
7. Add red chilly powder, goda masala, cumin powder, salt as per taste, mix properly and cook for a minute.
8. Add Mashed potatoes, mix well and cook for a minute
9. Add curd and cook stirring continuously for 2-3 minutes. If you don’t have curd you can use lemon juice or tamarind.
10. Add Chickpeas and mix properly, cook for 2 minutes and add remaining water.
11. Mix well and cook covered for 10-15 minutes. Check after every few minutes and stir the mixture.
12. Cook till desired consistency
13. Punjabi chole is ready garnish with finely chopped coriander leaves and enjoy with puri or bhatura or roti. J
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There are so many recipes for making chole, but I like this recipe. This is easy recipe and it’s a hit in my family. Try it and let me know you like it or not J
I am posting the recipe with step by step pictures, so you can easily make it and surprise your guests with a yummy treat.
To make Punjabi chole you need to soak the chole /chickpeas overnight (approx. 8 to 10 hours) so be prepared a day ahead. For good results soak the chickpeas in hot water.
Lets start with the recipe…You need:
- 1 Bowl Chole (soaked overnight in hot water)
- 1 Medium Potato
- 3 Medium Onions
- 1 Small Bay Leaf
- ½ bowl curd
- 1 tsp. Goda Masala
- 1/2 Tsp. Cumin Powder
- Salt as per taste
- Fresh Coriander Leaves
For Masala:
- 4-5 Seeds of black paper
- 4-5 Cloves
- 10-12 Garlic Cloves
- ½ inch Ginger
- 2 Medium Tomatoes
- 2 tsp. Red Chilly Powder (or you can adjust as per your taste)
- ½ Green Chilly
- Few coriander leaves
1. Pressure cook chickpeas along with potato, ½ tsp. salt and 3 cup water, cook till tender. I used to cook till 4 whistles but it depends on your pressure cooker brand so after 4 whistles check the peas cooked or not. The chickpeas should easily get mashed with hands. Drain water from cooked chickpeas, we will use this water in cooking so keep it aside.
2. Mash the cooked potato and keep it aside. Grind all the ingredients listed under “for masala” and keep the paste aside.
3. Heat oil in a non-stick pan or heavy bottomed wok, add bay leaf. Stir.
4. Add finely chopped onions and a pinch of salt.
5. Cook the onions till golden brown, add the masala paste and mix properly.
6. Cook till oil gates separated from masala, add some water (just to cover masala) and cook stirring continuously for 2-3 minutes or till water get evaporated. It helps to cook the masala properly.
7. Add red chilly powder, goda masala, cumin powder, salt as per taste, mix properly and cook for a minute.
8. Add Mashed potatoes, mix well and cook for a minute
9. Add curd and cook stirring continuously for 2-3 minutes. If you don’t have curd you can use lemon juice or tamarind.
10. Add Chickpeas and mix properly, cook for 2 minutes and add remaining water.
11. Mix well and cook covered for 10-15 minutes. Check after every few minutes and stir the mixture.
12. Cook till desired consistency
13. Punjabi chole is ready garnish with finely chopped coriander leaves and enjoy with puri or bhatura or roti. J
I selected this post to be featured on Indian Food Blogs. Please visit the site and vote for my blog!
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Vidya is the owner of V's Little World and mom of a cute little boy. She is freelance researcher as a profession and part-time blogger. She loves to write about recipes, parenting, product reviews, travel etc.
4 Comments
Click here for Commentsthe step by step pics is easy to relate and understand. seeing the masala, potatoes and curd added to the chole, i feel your chole recipe must be delicious.
Replyi know some people add potatoes as it thickens the gravy. we had a cook who would add mashed potatoes to chole and even lobia/chawli to thicken the gravy.
Hi Dassana, Thanks for dropping by... ya I use potatoes for thickness :)
ReplyWow, these flavors sound delicious! I definitely want to give this a try.
ReplyI think all the above are Indian dishes. I really like this .Most of the dishes are also favorite for my kids. Because Indian dishes are always spicy and my kids like this spicy dishes. The recipe are also not difficult to make this kind of dishes. I usually serve this for my kids.
ReplyHi, Thanks for visiting my blog. Please add your comments, your feedback is important for me :) ConversionConversion EmoticonEmoticon