How to make Punjabi Chole - SK Khazana -
Chole served with kulche or bhature is a favoured dish of the Punjabis
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chickpeas, Dried gooseberry pieces (amla)
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Punjabi Chole - SK Khazana checkout Kale Chholay, Palak Chole, Jain Punjabi Chole, Chana Pindi . You can also find more Main Course Vegetarian recipes like Lehsuni Palak-SK Khazana Gatte ki Curry Tofu and Paneer Bhurji Dal Dhokli
Punjabi Chole - SK Khazana Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 7-8 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Punjabi Chole - SK Khazana Recipe
Chickpeas soaked overnight & drained 2 cups
Dried gooseberry pieces (amla) 3
Tea bags 2
Ghee 3-4 tablespoons
Green chillies slit 2
Ginger-garlic paste 1 1/2 tablespoons
Fresh tomato puree 1 cup
Chole masala 2 tablespoons
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Medium tomatoes quartered 2
Method
Step 1
Put the chickpeas into a pressure cooker, add gooseberry pieces, tea bags and 4 cups water. Close the lid and cook under pressure on medium heat till 6-7 whistles are released. Open the lid once the pressure settles completely and discard the tea bags.
Step 2
Heat ghee in a deep non-stick pan. Add green chillies and ginger-garlic paste and sauté on medium heat till the raw flavours disappear.
Step 3
Add tomato puree and saute till fat separates. Add chole masala, mix well and saute for a minute.
Step 4
Add cooked chickpeas and salt, mix well and bring the mixture to a boil.
Step 5
Add coriander leaves and tomatoes, mix well and cook for 2-3 minutes.
Step 6
Transfer into a serving bowl and serve hot with kulcha.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
