Punjabi cuisine holds a unique place in Indian gastronomy, and the mere mention of Chole makes one's mouth water. The aroma of spices, the tenderness of the chickpeas, and the sharpness of the tempering – all combine to make Chole a perfect Punjabi dish. Today, we will share a special and distinct Punjabi Chole recipe that can be easily made at home, offering a taste that will undoubtedly earn you compliments.
Ingredients: A Balance of Flavor and Harmony
Main Ingredients:
- Kabuli Chana (White Chickpeas) – 1 cup (soaked overnight)
- Tea Bag or Tea Leaves (tied in a muslin cloth) – 1 teaspoon
- Oil – 2 tablespoons
- Cumin Seeds – 1/2 teaspoon
- Finely Chopped Onion – 1/2 cup
- Chopped Ginger – 1/2 teaspoon
- Chopped Garlic – 2 teaspoons
The Magic Trio of Spices:
- Chole Masala – 2 teaspoons
- Red Chili Powder – 1 teaspoon
- Amchur (Dry Mango Powder) – 1 teaspoon
- Turmeric Powder – 1/4 teaspoon
- Coriander Powder – 2 teaspoons
- Cumin Powder – 1 teaspoon
- Salt – To taste
- Garam Masala (optional) – 1/2 teaspoon
Instructions:
1. Boiling the Chickpeas with Flavor:
Place the overnight-soaked Kabuli Chana in a pressure cooker. Add salt to taste and the tea leaves potli. The tea leaves give the Chole a beautiful dark color and a slightly astringent flavor. Add enough water to submerge the chickpeas and cook in the cooker for 3 whistles.
Allow the steam to release naturally, then remove the potli and drain the chickpeas, keeping them aside. This step makes the Chole soft and gives them a rich color.
2. The Masala Base – Soul of the Flavor:
Now heat oil in a deep pan. Add cumin seeds, and when they start to crackle, add the chopped onion. Fry the onion until golden brown. Then, add ginger and garlic, and sauté until their aroma fills the air.
After this, add all the dry spices – Chole Masala, chili powder, turmeric, coriander, cumin powder, and Amchur. Add a little water (about 1 cup) so that the spices don't burn and cook properly. Let this mixture cook on medium heat for 2 minutes.
3. Chickpeas Embrace the Spices:
Now add the boiled chickpeas to this masala and mix well. Reduce the heat and let it cook for 5 to 7 minutes. During this time, lightly mash some of the chickpeas with a spoon or masher to thicken the gravy and allow the spices to fully infuse into the Chole.
You can add a little more water if needed. Finally, sprinkle some Garam Masala and mix well before turning off the heat.
Serving Style: Punjabiness in Every Bite:
Now your Chole is ready. Serve it with Bhature, Poori, or Basmati rice. Garnish with chopped fresh coriander and onion rings, and serve a wedge of lemon alongside. A bowl of yogurt and mango pickle on the side will make the meal even more delicious.
Some Special Suggestions:
- Adding a bay leaf and a black cardamom while boiling the Chole enhances its flavor even more.
- If you prefer the Chole to be spicier, you can also add a tempering of green chilies.
- If the Chole Masala is made at home with roasted spices, the taste becomes even more fantastic.
Punjabi Chole is not just a dish, but an experience – which tells a story of flavorful memories, the aroma of home cooking, and food filled with affection. Try this traditional recipe in your modern kitchen and share it with your family. Believe me, this dish will make your dining table special.
