Punjabi Chole Recipe

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 7-8 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Punjabi Chole - SK Khazana Recipe

• Chickpeas soaked overnight & drained 2 cups

• Dried gooseberry pieces (amla) 3

• Tea bags 2

• Ghee 3-4 tablespoons

• Green chillies slit 2

• Ginger-garlic paste 1 1/2 tablespoons

• Fresh tomato puree 1 cup

• Chole masala 2 tablespoons

• Salt to taste

• Fresh coriander leaves chopped 2 tablespoons

• Medium tomatoes quartered 2

Method

Step 1

Put the chickpeas into a pressure cooker, add gooseberry pieces, tea bags and 4 cups water. Close the lid and cook under pressure on medium heat till 6-7 whistles are released. Open the lid once the pressure settles completely and discard the tea bags.

Step 2

Heat ghee in a deep non-stick pan. Add green chillies and ginger-garlic paste and sauté on medium heat till the raw flavours disappear.

Step 3

Add tomato puree and saute till fat separates. Add chole masala, mix well and saute for a minute.

Step 4

Add cooked chickpeas and salt, mix well and bring the mixture to a boil.

Step 5

Add coriander leaves and tomatoes, mix well and cook for 2-3 minutes.

Step 6

Transfer into a serving bowl and serve hot with kulcha
.