Punjabi Chole recipe, also known as Chana Masala, is a heartwarming dish beloved across India and beyond. Its rich flavors, aromatic spices, and nutritional value make it a favorite among food enthusiasts seeking a taste of authentic Indian cuisine. This post will guide you through making Punjabi Chole recipe from scratch, including tips and tricks to ensure your dish is as flavorful as the ones found in the streets of Punjab. Whether you’re a seasoned chef or a curious novice, this recipe will bring the essence of Indian culinary tradition right into your kitchen.
Ingredients Overview:
Before diving into the cooking process, let’s understand the key ingredients that make Punjabi Chole so special. The base of the dish is chole (chickpeas), which are not only rich in protein but also in dietary fiber, making this dish a healthy addition to any meal. The blend of spices, including bay leaf, shai jeera (cumin), cloves, cardamom, and more, infuse the chickpeas with a depth of flavor that is both complex and comforting.
Ingredients:
For Boiling Channa/Chickpeas:
• 1 cup chole (chickpeas), soaked overnight
• 2 cups water
• 1 bay leaf
• 1/4 tsp shai jeera (cumin seeds)
• 2 cloves
• 2 cardamom pods (elaichi)
• 1 black cardamom (kali elaichi)
• 1 small cinnamon stick
• 1 tsp salt
• 1 tsp ginger garlic paste
Preparations Punjabi Chole Recipe Chole:
1. Start by soaking 1 cup of chole overnight in water. This step is crucial for softening the chickpeas, ensuring they cook evenly and absorb the flavors of the spices.
2. In a pressure cooker, add the soaked chole along with 2 cups of water, 1 bay leaf, 1/4 tsp shai jeera, 2 cloves, 2 cardamom pods, 1 black cardamom, 1 small cinnamon stick, 1 tsp salt, and 1 tsp ginger-garlic paste. The blend of these spices creates a fragrant base that is characteristic of Punjabi Chole.
3. Cook under pressure for about 20-25 minutes or until the chickpeas are tender.
Making the Gravy:
For the Gravy:
• 2 tbsp oil
• 1 tbsp ghee
• 2 onions, chopped
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• 1/2 tsp ginger garlic paste
• 1 tsp red chilli powder
• 2 tomatoes, chopped
• 2 tbsp water
• Boiled channa (from above)
• 1 cup water
• 1 tsp chole masala (or garam masala)
• 1 tsp fenugreek leaves (kasuri methi)
• 1 tsp coriander powder
1. Heat 2 tbsp oil and 1 tbsp ghee in a pan. The use of ghee adds a richness to the dish that is unmistakably North Indian.
2. Add 2 chopped onions and sauté until golden brown. This caramelization adds a sweetness that balances the spices.
3. Incorporate 1/2 tsp salt, 1/4 tsp turmeric powder, 1/2 tsp ginger-garlic paste, and 1 tsp red chili powder. Cook until the raw smell disappears.
4. Add 2 chopped tomatoes and 2 tbsp water, and cook until the tomatoes are soft and the oil starts to separate.
5. Mix in the boiled channa, 1 cup water, 1 tsp chole masala (or garam masala), 1 tsp fenugreek leaves, and 1 tsp coriander powder. Let it simmer until the gravy thickens.
Final Touches:
The magic of Punjabi Chole lies in its final simmer, where all the ingredients meld together, creating a dish that is bursting with flavors. The addition of fenugreek leaves towards the end adds a slight bitterness that contrasts beautifully with the richness of the gravy.
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Serving Suggestion for Punjabi Chole Recipe:
Punjabi Chole can be served with rice, naan, or bhature, making it a versatile dish that fits into any meal. Garnish with fresh coriander leaves and a squeeze of lemon for an extra zest.
Conclusion:
Creating the perfect Punjabi Chole recipe is an art that celebrates the richness of Indian spices and the simplicity of chickpeas. This recipe brings you a step closer to mastering Indian cuisine, inviting you to explore the depths of flavor with each bite. Whether it’s a special occasion or a simple family dinner, Punjabi Chole is sure to impress.
Have you tried making Punjabi Chole at home? Share your experience in the comments below or tag us on social media with your delicious creations! For more authentic Indian recipes, subscribe to our newsletter and never miss an update.
