Authetic Punjabi chole

AUTHENTIC PUNJABI CHOLE

INGREDIENTS

• Chickpeas /kabuli chana – 2 cup
• Onion – 2 finely chopped
• Tomato – 2 pureed
• Tea leaves bag – 2 or 3 OR 3 tsp tea leaves tied in a muslin cloth
• Oil – 1 or 2 tbsp
• Bay leaf – 2
• Clove – 4
• Green cardamom – 3
• Jeera – 1 tsp
• Slit green chillies – 3
• Ginger garlic paste – 1 tsp
• Anardana pwdr – 1 tsp
• Red chilli pwdr – 1 tsp
• Chana masala – 2 tbsp
• Coriander pwdr – 1 tsp
• Sugar – ½ tsp [optional ]
• Kasoori methi pwdr – ½ tsp
• Few onion rings + slit green chilli + ginger juliennes
• Salt to taste

PREPARATION

1. Clean ,wash ,rinse and soak the chana for 7 – 8 hrs or overnight .
2. Pressure cook it with tea bags  + salt till soft .Once the pressure releases , discard the tea bags .Don’t throw the water – we will add in the gravy .

TIP -pressure cook the chole on medium flame upto first whistle ,then lower the flame to lowest and cook for 10 mins.

METHOD

Heat oil in a pan ,add bayleaves + cardamom + clove .Saute and don’t burn it .

Add jeera and let it crackle .

Add onions + slit green chillies and fry till golden brown .

Add ginger garlic paste and fry till raw smell leaves .

Add tomato puree + salt and fry till oil separartes .

Add all masala pwdrs and fry for few seconds .

Add sugar and mix well .

Add the cooked chana + 1 ½ cup water and mix well .

Water quantity depends on what consistency you want .

*Adjust salt and taste as required .

Allow it to boil on medium flam .

Once it starts boiling add kasuri methi pdr ,mix well .

Simmer on low flame for 5 mins till the gravy thickens abit  .

*if the gravy becomes very thick adjust by adding hot water.

Once done transfer to serving bowl .

Garnish with few onion rings + slit green chilli + ginger juliennes

Serve hot with kulchas /bhaturas /pooris /rotis /naan etc even jeera rice will do

Why not serve these with samosas topped with sweet chutney .

NOTES

1. For dark colour you can add few drops of soya sauce in the end / some add amla while boiling the chana for dark colour
2. Anardana gives dark colour and tangy flavour .
3. We can pressure cook the chanas with whole garam masala or spice bag also
4. Don’t over cook the chana ,it has to be soft but whole.
5. If you don’t have chana masala use 1 tsp of garam masala.
6. You can add ½ tsp of sugar or 2 tsp of ketchup .
7. You can prepare your own chana masala – 1 ½ tbsp coriander seeds + 1 ½ anardana + 3 cloves + 1 inch cinnamon + 2 cardamom + ½ tsp peppercorns + 1 tsp jeera – dry roasted and grind to a fine pwdr .

HOW TO MAKE ANARDANA PWDR AT HOME

Extract the juice from Pomegranate by using muslin cloth .Wash the seeds and sun dry for 4 to 5 days .

INGREDIENT

Dried Anardana | Pomegranate Seeds as required

METHOD
In a non stick pan, dry roast Anardana seeds for 3 to 4 mins  .

Switch off the gas and transfer the roasted Anardana seeds to a plate, to cool.

Grind to a coarse powder.

Store in an airtight container and refrigerate.

We can make many exotic dishes with this powder.

*We can buy Dried Anardana and refrigerate and make this roasted powder.Even in shops they store in fridge to avoid from worms.

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