How to Make Quick Punjabi Chole | Tasty and Quick Chickpea –
Chole is a staple for many north Indian households. Most Importantly Its a very delicious legume packed with protein.
The process of cooking food is usually a long tedious one but with great returns. Punjabi Chole making process is no different with multiple steps involved through out the cooking process. After working long hours we don’t want to spend a lot of time cooking and because Chole is one of our favorite food we had to find a simpler approach. Therefore We @DhabaStyle have devised a simpler approach where we cook all the ingredients of Punjabi Chole in a Pressurized vessel.
Try this Recipe with Dhabastyle Bhatura or DhabaStyle Jeera Onion Rice
Punjabi Chole | Quick Tasty Chickpea Recipe – Dhaba Style !!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 to 5
Ingredients
Chole Masala Powder/ Chickpea Spice Powder
- Cumin | Jeera - 2 Tsp
- Dry Red Chilli | Sookhi Lal Mirch - 2
- Coriander Seeds | Dhaniya Seeds - 3 Tsp
- Black Pepper Corn | Kali Mirch - 1/2 Tsp
- Fennel Seeds | Saunf Seeds - 1.5 Tsp
- Black Cardamom | Kali Elaichi - 6
- Cloves | Laung - 6
- Bay Leaf | Tej Patta - 2
Punjabi Chole
- Chickpea | Chana - 2 Cups Soaked 6 to 8 hours
- Onion | Pyaaz - 1 Big | 1.25 to 1.5 Cups Chopped
- Tomato | Tamatar - 3 | 2 to 2.25 Cups Chopped
- Garlic | Lahsun - 2 Tbsp Finely Chopped
- Ginger | Adrak - 1/2 inch Julienne
- Green Chillies | Hari Mirch - 4 Chopped
- Asafoetida | Hing - 1/2 Tsp
- Baking Soda - 1/2 Tsp
- Red Chilli Powder | Lal Mirch Powder - 1 Tsp Take less if using extra hot variety
- Salt | Namak - 2 Tsp
- Black Tea | Chai Patti - 2 Tsp in a tea / Spice bag
- Dried Indian Gooseberries | Sookha Amla - 4 to 6 Pieces In spice bag with tea
- Clarified Butter | Ghee - 2 Tbsp
- Water - 4 to 5 Cups
To be added after cooking
- Garam Masala - 1 Tbsp Add less if need less heat
Instructions
- Soak the Chana Overnight or for minimum 6 hours.
Chana Masala Powder
- Take a shallow Pan and set the stove to low.
- Add all the whole spices Cumin, Dry Red Chillies , Coriander Seeds, Black Pepper Corn, Fennel Seeds, Black Cardamom , Cloves and Bay leaves.
- Keep stirring so they do not get burnt.
- Lightly roast them till fragrant. Once done keep them aside to cool down.
- Then in a mixer/Grinder add the roasted whole spices and grind them into a coarse powder.
- Keep Aside.
Punjabi Chole
- In a Pressure Cooker add all the ingredients from the Punjabi Chole ingredient list. Make sure the stove is off at this point.
- To the cooker Add Chana, onion, tomato, Garlic, Ginger, Green Chillies, Asafoetida, Baking Soda, Red Chilli powder, Salt, Ghee and Water.
- Now take a spice bag or a muslin cloth and add the black team and Dried Amla to it and add it to the pressure cooker.
- Add the freshly grounded Chana Masala Powder you made earlier.
- Mix all the ingredients very well.
- Turn the stove to medium and Close the pressure cooker with Lid.
- Cook the Chole for 12 to 15 whistles. After every 3 to 4 whistles we recommend shaking the cooker a bit so that the bottom doesn't get burnt.
- After 15 whistles , turn off the stove and let the cooker depressurize on its own.
- Once the cooker depressurizes , Open the cooker and stir the chole well while mashing some chole on to the cooker wall. This will make the gravy thicker.
- Now Add Garam Masala and Mix again.
- Garnish with Cilantro and Serve with Rice , Roti , Poori or Bhatura and some freshly chopped onions.