Punjabi Chole

by rosely

Post image for Punjabi Chole

Punjabi Chole

Punjabi Chole

Punjabi Chole

We make use of Kabuli Channa (Chickpeas) for this preparation. This version of Punjabi Chole goes well with Palak Poori.

Kabuli Channa – ½ kg

Tea powder – 1 tbsp

Oil – 3/4 tbsp

Onion – 3 (Medium Sized)

Punjabi chole masala – 2 tbsp

Turmeric powder – 1 tsp

Red chilly powder – 1tsp

Tomatoes – 3

Salt to taste

Chopped Coriander leaves.

Method of Preparation:

Wash and soak the Kabuli channa overnight.

Boil tea in 3/4 cup of water, strain and keep it aside.

Put Kabuli Channa in a cooker along with some water and the strained liquid tea and pressure cook till the Channa becomes soft.

Heat oil in a pan, add onion & fry till onions turn golden brown.

Add cooked channa, Punjabi chole masala, red chilly powder, turmeric powder and salt in the quantities mentioned above (in the ingredients section).

Stir for about 5 minutes and add chopped tomatoes.

Add water as required to get a gravy consistency, lower the flame and allow it to further cook for about 10 minutes. Keep stirring in between.

Turn off the flame and add chopped coriander for garnishing the dish.

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