What makes you happy on a rainy cold evening? For me, onion or potato bhajiyas served with steaming hot ginger chai does the trick. However, what makes me happier is when I see a bowl full of Punjabi Chole topped with lemony onions served with deep fried puris. To each his own eh?
While you really need some patience to make Punjabi Chole, these days making chole is ever so easy, what with the cans of chickpeas soaking in water or brine. I always have a tin or two of chickpeas in my kitchen cupboard for those impromptu cooking sessions or because of one of my several cravings.
This spicy Punjabi Chole ticks all the boxes when it comes to being spicy, yet not overpowering, and super delicious. Like I said, a little patience and a little bit of some interesting spice combinations – dried mango powder, ginger and cumin seeds does the trick.
I add a teabag while making the curry, so that the curry inherits a dark tinge and looks even more rich. This is a common trick used in most North Indian households while making Chole.
Slow cook this curry and the result will make you really happy. Serve the Punjabi Chole alongside deep fried puris/bhatura.