Go Back
–+ servings
Punjabi Chole

Punjabi Chole

Anandi
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine Indian, Indian, Punjabi
Servings 4 people
Prep Time 8 hours
Cook Time 30 minutes
Total Time 15 hours 30 minutes
Diet Vegetarian

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
Tried this recipe?Let us know how it was!