Punjabi Chole Recipe | How to Make Chole

10:13 AM

Chole is a very popular dish made using kabuli chana or chickpea from the Indian state of Punjab, hence it gets its name Punjabi Chole.

The kabuli chana or chickpea is boiled using tea leaves tied in a muslin cloth or a tea bag and then cooked in a spicy onion tomato gravy.

It goes well with bhatura, pooris, rotis, kulchas and even rice.

You must be wondering why a food photo with all those perfume bottles.... heheheh, I was in search of a proper lighting in my house and I found my dressing table apt for it.

Punjabi Chole

Chickpeas or Garbanzo beans - 1 cup, soaked overnight, and pressure cooked in water with salt and tea bag
Potato - 1 small, finely chopped
Cumin seeds - 1 tsp
Onions - 3 medium size, finely chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Red chilli powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Tomatoes - 2, chopped
Green chillies - 4, slit lengthwise
Salt -  to taste

Pressure cook the chickpeas till soft with salt and tea bag

Heat oil in kadhai and add cumin seeds and let them splutter

Add onion and fry till it starts turning pink

Add ginger garlic paste and fry till raw smell goes

Add tomatoes, chillies, turmeric, coriander powder, red chilli powder, garam masala powder and salt. Cook till oil separtes

Add the chana / chickpea along with the water

Add potato and bring to boil. Simmer till the water evaporates and you get a thick gravy

Garnish with coriander leaves and lemon wedges

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