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Punjabi Chole

ranjani24's picture
The first time I made this choley I jumped with joy when I tasted it and couldn't believe how closely it measured up to the real deal! The uniqueness about this choley is the brilliant marriage of hotness and sourness, it is magnificent and melt in your mouth creamy and is sure to have you salivating for more and then some!!
Ingredients
  Kabuli chana 1 Cup (16 tbs), soaked over night and then pressure cooked with salt and a couple of tea bags until soft (Dried Garbanzo Beans)
  Cumin seeds 2 Teaspoon
  Green chillies 3 , slit down the middle (Skinny)
  Onion 1 , finely chopped
  Ginger 1 Inch, freshly ground
  Garlic 2 Clove (10 gm), made into paste with ginger
  Coriander seed powder 3 Teaspoon
  Cumin seed powder 2 Teaspoon
  Dried pomegranate seeds 1 Teaspoon, roughly ground up (Anardana)
  Dried mango powder 1 Teaspoon (Amchur Powder)
  Red chilli powder 2 Teaspoon
  Garam masala powder 1 1⁄2 Teaspoon
  Salt To Taste
  Finely chopped cilantro 1⁄4 Cup (4 tbs) (1 Handful)
  Tomatoes 2 , finely chopped
  Coriander mint chutney 2 Tablespoon (Recommended)
Directions

Heat a tbsp of oil in a pan, add the cumin seeds and the slit green chillies.
Once the cumin pops and the chillies look a bit fried, add the onions to it and saute it very well until the onions turn a deep golden color. (It is important to cook the onions all the way through so make sure that your onions have fried up quite a bit before proceeding)
Add the freshly made ginger garlic paste to this mixture and let it fry up a little more. (an additional minute, make sure to keep it stirring because you don't want the garlic to burn)
Add the coriander powder, cumin powder, red chili powder, amchur powder, the crushed anardana and season it with some salt and give it a good stir.
Add the tomatoes and cook this mixture for about 4 minutes until all the ingredients are well incorporated and the tomatoes turn pulpy and start to leave some oil on the sides of the pan.
Add the cooked choley to this mixture along with the chopped cilantro and 1 tsp of garam masala and a little bit of the choley cooking liquid (less than a quarter cup ,more if it starts to dry out) I like to have my choley fairly thick so I use very little cooking liquid.
Cover and cook the choley for approximately 20 minutes.
Open the lid and add a 1 tbs of dhania pudina chutney to it and mix it well.
Cook it for an additional 5 minutes and get rid ready to dig in!
If you want to serve this choley the Amritsari way take 1 tbs of chutney, add some chopped onion, salt, amchur and red chilli powder and mix them together in a small bowl.
Put the above mixture on top of the choley and serve it with piping hot Amritsari stuffed kulchas or if you're stuck somewhere far away from Amrisar, suck it up and make do with some toasted pita.
I served mine with some thinly sliced red onions, lime wedges and hot masala naans from Trader Joe's (I might make the choley but certainly not the naan...btw if you are looking for a verdict on Trader Joe's naans, I highly recommend them!!)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Punjabi
Course: 
Main Dish
Dish: 
Curry
Ingredient: 
Chickpea
Servings: 
4

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Average: 4.1 (2 votes)