Punjabi Chole
Ingredients
- 2 cup Kabuli Chana
- 2 cup Onion / வெங்காயம் - finely chopped
- 2 cup Tomato / தக்காளி - diced
- 1 tbsp Green Chili, Fresh / பச்சை மிளகாய் - minced
- 4 tbsp Garlic / பூண்டு - minced
- 4 tbsp Ginger / இஞ்சி - paste
- 15 ~ 20 nos Cashew nut / முந்திரிப் பருப்பு
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 1 tbsp Chole Masala powder
- 1 tbsp Red Chili powder / மிளகாய்த் தூள் - adjust to your spice level
- 2 tsp Salt / உப்பு - adjust to your taste
- 1 pinch Asafoetida / பெருங்காயம்
- 25 gm Tea dust
for seasoning
- 4 tbsp Oil / எண்ணெய்
- 2 inch Cinnamon stick / லவங்கப் பட்டை
- 6 ~ 8 nos Cloves / லவங்கம்
- 5 nos Cardamom, Green / ஏலக்காய்
- 2 tsp Cumin seed / சீரகம்
- 2 tsp Coriander seed / தனியா
- 2 tsp Kala jeera/black cumin seeds
- 1 tsp Saunf / சோம்பு
- 1 tsp Black Pepper / மிளகு
- 1 nos Bay leaf, Dry
for garnishing
- 2 nos Green Chili, Fresh / பச்சை மிளகாய்
- 1 bunch Coriander leaves, Fresh / கொத்தமல்லி - chopped
- 4 ~ 5 leaves Curry leaves, Fresh / கருவேப்பிலை
- 10 rings Onion / வெங்காயம் - cut into rings
Instructions
- Wash and soak white kabuli channa for 6-8hours
- Pressure cook adding little salt to it
- Soak cashew nuts in hot water and grind it to a paste. Keep it aside.
- Heat little oil in the frying pan
- Splutter cumin seeds
- Add minced garlic and fry a little until the raw smell goes
- Add ginger and onions and again fry until the raw smell goes
- Add all the seasoning items
- Add minced tomatoes and allow it to cook for a while
- Allow the above to cool and blend it into a fine paste, do not add water
- Transfer the above blend to hot frying pan and cook
- Add turmeric powder, chole masala, chilly powder, salt, asafoetida and mix well
- Add tea dust and mix well
- When it comes to a boil, add cooked channa and mix well
- Add the remaining stock, do not use excess water
- Simmer the flame, close the pan with a lid and allow it to boil and the gravy becomes thick and smooth
- Garnish with coriander, curry leaves and onion rings
- Serve hot with bhature
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