Name: Punjabi Chole recipe by Runa Ganguly at BetterButter
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 2
Ingredients: 250 grams chickpea/chole/kabuli chana; 2 small onion chopped roughly; 1 large tomato chopped roughly; 4 Tablespoon Vegetable Oil; 2 cups water to soak the peas; 1 cup warm water; 1 tea bag( optional); Salt to taste; 1.5 teaspoon ginger-garlic paste; 1 teaspoon chole/garam masala powder; Handful of chopped coriander leaves; 1/2 inch ginger peeled and sliced julienne; 1 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1 teaspoon coriander powder; 1 teaspoon cumin powder; For Tempering:; 1-2 slit green chillies; 1 bay leaf; 2 -3 cloves; 2 cardamoms pods

ABOUT Punjabi Chole RECIPE

chole or chickpeas curry accompanied with piping hot bhaturas is a popular North Indian/Punjabi breakfast recipe loved through out the country.

Ingredients Serving: 2

250 grams chickpea/chole/kabuli chana
2 small onion chopped roughly
1 large tomato chopped roughly
4 Tablespoon Vegetable Oil
2 cups water to soak the peas
1 cup warm water
1 tea bag( optional)
Salt to taste
1.5 teaspoon ginger-garlic paste
1 teaspoon chole/garam masala powder
Handful of chopped coriander leaves
1/2 inch ginger peeled and sliced julienne
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
For Tempering:
1-2 slit green chillies
1 bay leaf
2 -3 cloves
2 cardamoms pods

Instructions

soak the chickpeas in 2 cups of water overnight or atleast for 4-6 hours
post soaking, pressure cook until soft (but not broken)along with the tea bag,after discarding some water
once steam had subsided, take off the chickpea from the cooker and discard the water and tea bag
purée the tomato and onions using some water
heat oil in a wok
add the tempering ingredients one by one
add the ginger garlic paste and sauté for a few seconds
add the onion-tomato purée now
mix and add the dry spices except garam/chole masala powder
mix well and cook covered until oil separates
once done, add the cooked chickpeas and salt
mix well and sauté for 5 minutes on medium heat
now add warm water and bring to a boil
once boiling, reduce heat and cook covered until desired consistency is reached
once done , finish off with chole/ garam masala powder and coriander leaves
mix well and take off heat
serve warm with julienned ginger accompanied with bhaturas/pooris/parantha.. etc

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