Authentic Punjabi Chole
I grew up eating amazing Gujarati food cooked by my mother. It was only until I was older that I was introduced to Punjabi food and that was usually at a restaurant. Punjabi food has literally taken over almost every single Indian restaurant menu! I married into a Punjabi family and needless to say the food is OUT OF THIS WORLD! Oh and not having to go out to a restaurant to eat it is a major plus. Did you know that real authentic chole will always be a dark color as opposed to a red tinged curry? Look out for the imposters! Thus far I have posted recipes for mostly non vegetarians but that’s all about to change. This Authentic Chole Recipe (Chickpea Curry) has been passed down for generations in my husbands family. I wish I could take credit for it but I cannot, it was all hubby who cooked this. My only addition was being his sous chef! I mean seriously what’s better for a relationship than a couple who cooks together? From my family to yours, we hope you enjoy this amazing chole recipe.
An amazing and authentic chickpea curry to tingle your taste buds.
- 1 Cup Chickpeas (Kabuli Chana)
- 1/4 Tsp Baking Soda
- 4 Cups Water
- 1 Black Tea Bag
- 1 tsp Salt
- 2 tbsp Clarified Butter (Ghee)
- 1/2 tsp Jeera
- 1/4 tsp Asafoetida (Hing) OPTIONAL
- 2 medium Onions Finely Chopped
- 1 tsp Ginger/Garlic/Chilli Paste
- 2 Green Chillies Slit
- 2 Tomatoes Pureed
- 3 tsp Red Chilli Powder Adjust according to your taste
- 3 tsp Coriander/Cumin Powder (Dhana/Jeeru)
- 1/2 tsp Amchoor Powder
- 1 tsp Garam Masala
- Salt To taste
- Coriander Leaves Finely Chopped
1.Wash and soak chana with enough water for 6 – 7 hours or overnight. You can also do this in the Instant Pot without soaking, just use the beans function.
ALTERNATIVELY: If you do not have a Pressure Cooker or IP, you can soak the chickpeas as per the directions above and then boil them until they become semi-soft.
After 8 hours, drain the excess water, add the soaked chana to the pressure cooker along with 2 and 1/2 – 3 cups of water. Add salt, and baking soda and the black tea bag.
Pressure cook on a high flame for 1 whistle and then cook on a low flame for 15 – 20 minutes. Wait till the pressure subsides. Open the pressure cooker, remove the tea bag and keep aside.
Heat ghee or oil in a pan. Add jeera once the oil is hot, let the jeera crackle for about 10-25 seconds then add the asafoetida(optional).
Add finely chopped onion, ginger garlic paste, slit green chili and saute till the mix turns golden brown in color and the raw smell goes away completely.
Add tomato puree, and saute again on a medium flame till the oil separates on the sides of the pan.
Add red chili powder, coriander/cumin powder ,Amchoor Powder, cumin powder, garam masala, and salt. Saute for 4- 5 minutes
Open the lid, add the cooked chana along with the water to the gravy. Mix well. Check for salt and adjust according to your taste. Mix well.
Cover and cook on a low flame for 20 minutes. You will find oil separating on the top of the gravy.
Transfer to a serving bowl. Garnish with coriander leaves.
Serve hot with roti, basmati rice or naan!
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