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.
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Servings |
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- 240 gms chickpeas tin I use the canned chickpeas in water, you can use fresh chickpeas. Soak them overnight in water and then cook them until they are tender.
- 3 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 green chilli cut into half and slit half
- 2 medium onions sliced
- 2 medium tomatoes finely chopped
- 1/2 inch Ginger finely chopped
- 2-3 garlic pods finely chopped
- 1-2 bay leaves
- 1 tsp cumin powder
- 1 tsp garama masala powder
- 1-2 tsp coriander powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp amchur powder or dried mango powder
- 1 teabag
- Salt to taste
- 1/2 tbsp Lemon juice
- Fresh corainder leaves finely chopped
Ingredients
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I use tinned chickpeas in water, however if you are using dried chickpeas soak them in double the amount of water and soak overnight. The next day, cook the chickpeas until they are tender.
- In a heavy-bottomed pan, heat oil. When oil is hot, add cumin seeds and bay leaves and roast until you get a nice warming aroma.
- Add the slit green chilli, ginger, garlic and turmeric. Fry for a minute.
- Add sliced onions and some salt. Mix together and saute until the onions are tender and browned.
- Now tip in the chopped tomatoes and cook until they are soft and start releasing oil.
- Time to add all the spices, cumin powder, coriander powder, garam masala and chilli powder. Bring everything together and cook for a few more minutes until the sauce begins to thicken.
- Add the chickpeas and add 2 cups of water (atleast enough water to cover the chickpeas in the pan). Throw in the teabag, put the lid on and bring to a boil.
- After 10 mins, take the lid off and mix everything. Remove the teabag - the teabag lends its dark brown colour to the curry.
- Add the dried mango powder and lemon juice. Adjust the salt as per taste and cook for another 10 mins.
- Take off heat and garnish with chopped coriander leaves.
- Serve hot alongside fried batture, puris or rotis. Don't forget the onions and lemon wedges. Enjoy!
