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.
For this Quick and Tasty Punjabi Chole Recipe all you have to do is gather all of the ingredients, put them in a pressure cooker and let them cook under pressure for some time. The pressure created in the cooker breaks down and fuses the flavors of all the individual ingredients together for a dish that is really great tasting and takes very little monitoring/oversight on your part.
Now we don’t often like to use store bought masala’s in our cooking and try to make them on our own. For this recipe we made our own Punjabi Chole Masala. If you have a favorite brand of masala that you would like to use instead , well this recipe got even easier for you. 🙂
Red Chilli Powder | Lal Mirch Powder - 1 TspTake less if using extra hot variety
Salt | Namak - 2 Tsp
Black Tea | Chai Patti - 2 Tspin a tea / Spice bag
Dried Indian Gooseberries | Sookha Amla - 4 to 6 PiecesIn spice bag with tea
Clarified Butter | Ghee - 2 Tbsp
Water - 4 to 5 Cups
To be added after cooking
Garam Masala - 1 TbspAdd 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.