Punjabi Chhole
Monday - January 23, 2017 2:04 am ,
Category : RECIPES
Ingredients:
3 cup Kabuli Channa ( soak it overnight )
2-3 Green chilies
2 Onions
2 Tomatoes
Ginger ( chopped finely)
Red chili Powder
2 Black Cardamoms
1 Bay Leaf
½ Cinnamon Stick
Oil
Fresh coriander Leaves
Masala Powder
1-2 tsp Coriander seeds
3 Cloves
1 Cinnamon
1/2 tsp Pepper corns
Black Cardamoms : 2
3/4 tsp Cumin seeds
Anardana : 1 & 1/2 tsp (dried pomegranate seeds) (optional)
Salt to taste
Method:
Just fry the above masala powder ingredients and grind it into a smooth powder. Keep it aside.
Soak channa overnight or soak it in hot water for an hour or so in a air tight container or a casserole dish.
After that pressure cook chana (chick peas) with 3-4 cups of water, a tea bag, cinnamon stick and black cardamom for 2-3 whistles (if you soak it overnight ) or 5-6 whistle (if you soak for an hour) or till it becomes soft (if you don’t have a pressure cooker).
Make sure it’s not overcooked it should be soft and mushy. After that drain the water and keep the water aside and discard the tea bag.
Take 1/4 cup of cooked channa grind it into smooth paste and keep it aside.
Now heat oil in a kadai or heavy bottomed pan and add bay leaves.
After that add chopped ginger and green chilies sautee for few seconds.
Now add the chopped onions fry them till it becomes translucent and then add chopped tomatoes fry them for about 4-5 minutes.
Now add red chili powder and salt. Mix it all together and cook until the tomatoes are soft and oil separates on top for about 10 minutes in low flame.
Now add the ground masala powder and mix it all together.
Finally add the cooked channa and mashed channa from step 5 with the pressure cooked water from step 4. If the water is not enough for the gravy add some more water.
Mix it well cover it with lid and cook in simmer heat for about 18-20 minutes.
Finally remove from heat and garnish it with coriander leaves.
Serve it hot with chapathi or Rice.
3 cup Kabuli Channa ( soak it overnight )
2-3 Green chilies
2 Onions
2 Tomatoes
Ginger ( chopped finely)
Red chili Powder
2 Black Cardamoms
1 Bay Leaf
½ Cinnamon Stick
Oil
Fresh coriander Leaves
Masala Powder
1-2 tsp Coriander seeds
3 Cloves
1 Cinnamon
1/2 tsp Pepper corns
Black Cardamoms : 2
3/4 tsp Cumin seeds
Anardana : 1 & 1/2 tsp (dried pomegranate seeds) (optional)
Salt to taste
Method:
Just fry the above masala powder ingredients and grind it into a smooth powder. Keep it aside.
Soak channa overnight or soak it in hot water for an hour or so in a air tight container or a casserole dish.
After that pressure cook chana (chick peas) with 3-4 cups of water, a tea bag, cinnamon stick and black cardamom for 2-3 whistles (if you soak it overnight ) or 5-6 whistle (if you soak for an hour) or till it becomes soft (if you don’t have a pressure cooker).
Make sure it’s not overcooked it should be soft and mushy. After that drain the water and keep the water aside and discard the tea bag.
Take 1/4 cup of cooked channa grind it into smooth paste and keep it aside.
Now heat oil in a kadai or heavy bottomed pan and add bay leaves.
After that add chopped ginger and green chilies sautee for few seconds.
Now add the chopped onions fry them till it becomes translucent and then add chopped tomatoes fry them for about 4-5 minutes.
Now add red chili powder and salt. Mix it all together and cook until the tomatoes are soft and oil separates on top for about 10 minutes in low flame.
Now add the ground masala powder and mix it all together.
Finally add the cooked channa and mashed channa from step 5 with the pressure cooked water from step 4. If the water is not enough for the gravy add some more water.
Mix it well cover it with lid and cook in simmer heat for about 18-20 minutes.
Finally remove from heat and garnish it with coriander leaves.
Serve it hot with chapathi or Rice.
