Chole is a popular Punjabi curry, which can be eaten with bhature, rice, roti, tikiya etc. Out of all these, the Chole-Bhature combination is the most popular one. Children just love it.

Ingredients

Method

1. Soak chane (chickpeas) overnight.



2. Cook in pressure cooker with 2 cups of water, salt and a tea bag. Tea bag gives nice dark color to chole.
3. Once the cooker starts whistling, reduce heat and let it cook for 20 minutes. Turn off the heat.
4. Heat oil in a pan. Add cumin seeds, cardamom, cinnamon, cloves and bay leaves. Saute till cumin seeds puff up. Add ginger and onions. Saute till onions become translucent.



5. Now add chili powder, coriander powder and mango powder. Saute for a few seconds.



6. Add tomato puree and green chilies. Saute till oil starts showing. Turn off the heat.



7. Heat fenugreek leaves in microwave for 2 minutes. Crush it to powder after it cools down. Add it to the tomato mixture.
8. Add black salt.



9. Open the pressure cooker after the steam dies completely.



10. Mix chane into the tomato mixture and cook for 30 minutes on low heat. Add garam masala and mix. Turn off the heat.



11. Garnish with coriander leaves and Chole are ready to serve. Serve it hot with Rice, Kulcha and Mashed Eggplant.

Notes:

1. If you don’t have time to soak chickpeas, you can use canned chickpeas but they don’t taste as good.
2. If you have only a few hours to soak the chickpeas, put them in a thermos, fill it with boiling water and close the lid. in 3-4 hours, this will be as good as overnight soaking.
3. You may have to fine tune the duration of pressure cooking because it depends on your pressure cooker. Basically the chickpeas should be pretty soft after they are cooked.
4. After a nice lunch of Chole, Mukhwas is a must.

Summary

Recipe Name

Chole

Author Name

Ruchi Garg

Published On

2010-05-13

Total Time

45M

Average Rating

5 Based on 3 Review(s)