Chole is a popular Punjabi delicacy. Usually chole is accompanied with bhature. But you can have this along with roti, naan, puri, chapati, phulkas, rice or even bread!
Ingredients
1 cup Kabuli channa / garbanzo beans/ chick peas
1/3 tsp turmeric powder
Salt to taste
1 large red Onion, chopped
3 ripe Tomatoes, chopped
1 tsp Ginger, grated
1 tsp Garlic, chopped
1 big Green chili
1 tsp Mangalore chilli masala powder
1 tsp Chole masala ( optional or use the above chilli powder)
1 piece cinnamon
1 clove
1 cardamom
1 -2 tbsp Tomato Ketchup ( It's optional)
few Cilantro leaves
juliennes of ginger
1 tbsp ghee / ghee
Method:
1. Wash the channa 3 times. Soak channa in water overnight or to cook the same day soak them in warm water for a t least 5-6hrs. Cover the vessel.
2. Pressure cook channa with turmeric powder, salt & use the channa soaked water for cooking. Cook till 3 whistles, open after 10 mintues when all the pressure is released. Press 1 channa with your thumb & index finger. It should nicely mash up.
3. Drain the channa, reserve the liquid.
4. Take ½ cup of cooked channa & grind to paste in mixie adding some reserved water to get a thick paste. This will give a nice consistency to the curry. Keep aside. ( This is a secret)
5. Heat ghee / oil in a deep saucepan . Add whole garam masala - cinnamon, clove & cardamom. Add chopped onion to it and saute till they are pink. Add ginger, then garlic, when it is slightly cooked add the tomatoes fry till soft. Add green chillie to it and saute for couple of minutes
6. Add all the dry powders to it and saute for a minute.
7. Add the chole to the mixture, ground paste and mix gently so that channa are properly coated in the mixture.
8. Add the reserved water depending on how much gravy you need, check and adjust the seasoning. Add tomato ketchup & mix. ( this is the 2nd secret)
9. Simmer covered for 5-6 minutes and garnish it with juliennes of ginger & cilantro leaves.
10. Serve it piping hot with bhature, puri or chapati.
Ingredients
1 cup Kabuli channa / garbanzo beans/ chick peas
1/3 tsp turmeric powder
Salt to taste
1 large red Onion, chopped
3 ripe Tomatoes, chopped
1 tsp Ginger, grated
1 tsp Garlic, chopped
1 big Green chili
1 tsp Mangalore chilli masala powder
1 tsp Chole masala ( optional or use the above chilli powder)
1 piece cinnamon
1 clove
1 cardamom
1 -2 tbsp Tomato Ketchup ( It's optional)
few Cilantro leaves
juliennes of ginger
1 tbsp ghee / ghee
Method:
1. Wash the channa 3 times. Soak channa in water overnight or to cook the same day soak them in warm water for a t least 5-6hrs. Cover the vessel.
2. Pressure cook channa with turmeric powder, salt & use the channa soaked water for cooking. Cook till 3 whistles, open after 10 mintues when all the pressure is released. Press 1 channa with your thumb & index finger. It should nicely mash up.
3. Drain the channa, reserve the liquid.
4. Take ½ cup of cooked channa & grind to paste in mixie adding some reserved water to get a thick paste. This will give a nice consistency to the curry. Keep aside. ( This is a secret)
5. Heat ghee / oil in a deep saucepan . Add whole garam masala - cinnamon, clove & cardamom. Add chopped onion to it and saute till they are pink. Add ginger, then garlic, when it is slightly cooked add the tomatoes fry till soft. Add green chillie to it and saute for couple of minutes
6. Add all the dry powders to it and saute for a minute.
7. Add the chole to the mixture, ground paste and mix gently so that channa are properly coated in the mixture.
8. Add the reserved water depending on how much gravy you need, check and adjust the seasoning. Add tomato ketchup & mix. ( this is the 2nd secret)
9. Simmer covered for 5-6 minutes and garnish it with juliennes of ginger & cilantro leaves.
10. Serve it piping hot with bhature, puri or chapati.
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