PUNJABI CHOLE/AMRITSARI CHOLE

     Punjabi Chole / Amritsari Chole is a popular dish from Punjabi Cuisine.  It is usually called along with its counterpart Batura - 'Chole Bature'. This dish is a wonderful combination of flavours and tastes.Freshly ground spices add more flavour to the dish. It is prepared with White Chick Peas otherwise called as Kabuli Channa, which is a good source of Protein and Carbohydrate.  It is also rich in Cholesterol lowering fibre and totally a fat-free food.
     My most frequented recipe is Channa Masala along with Batura, which is Chef Damodar's recipe. The curry goes well not only with Batura, but also it suits along with Rotis, Chapatis and Dosa too.  We at home prefer a gravy version of curries for Rotis. But I have always liked this Punjabi Chole since Winnie Aunty (My MIL's Sister) had prepared this when she visited us in Coimbatore.  She had added Tea Bags while cooking Chick Peas and I had immediately asked why it's done so.  She said that the flavour gets infused into the Chick Peas and also gives a dark colour to the dish which is one authentic style how the dish is prepared. The curry was slightly a dry version, and she had asked me to mash few cooked Chick Peas if we need a thicker gravy.
     But my liking for this curry strengthened during our trip to Hong Kong.  As usual, the very first thing we did was to search for an Indian restaurant in the city. Though we could eat local cuisine, I and my husband are a kind of people who crave for Indian food.  After a tiresome day and elaborate search in vain, I came across an Indian lady in the street, who suggested us a restaurant called 'Branto'. Thanks to the lady I should say, the food was great and especially their Batura and Punjabi Chole served along with fresh Onions and Mango Pickle was so good that we made sure to visit the place all four days we stayed there for dinner.
      Soaked and cooked White Chick Peas are added to well sauteed Masala Mix and the addition of Amchur, Anardhana Powder and Black Salt adds an extra zing to the curry.  Punjabi Chole with freshly ground spices and flavour enhancers caters a perfect balance of tastes. This curry is equally spicy with a note of tanginess and sweetness in it.  Punjabi Chole goes well with Tandoori Rotis, Chapatis, Kulchas, Parathas, Pooris, Baturas and Naans.  Also, it can be served along with Pulaos, Jeera Rice or steamed rice.

Cuisine - Punjabi (North Indian)
Course - Side Dish
Difficulty - Medium
Serves - 3-4
Author - SM

Soaking Time - 8-10 Hours/Overnight
Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes

 

INGREDIENTS :

Chick Peas/White Channa(Kabuli Channa) - 1 Cup
Tea Bag - 2 Nos.
Black Cardamom - 1 No.

 

To Puree :

Onions - 2 Nos.
Tomato - 2 Nos.

 

For Masala Mix:

Onions - 1 No
Ginger Garlic Paste - 2 Tbspn
Ginger 1" Piece - 1 No.
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tbspn
Coriander Powder - 1 Tbspn
Chole Masala Powder - 2 Tbspn
Bay Leaves - 2 Nos.
Black Cumin Seeds/Shah Jeera - 1 Tbspn
Ghee/Oil - 3 Tbspn
Salt - To Taste
Sugar - 1 Tbspn
Lime Juice - 1 Tspn
Amchur (Dried Mango) Powder - 1/2 Tspn
Aradhana (Dried Pomegranate) Powder - 1 Tbspn
Black Salt - a Pinch

For Garnishing :

Onion - 1 No
Coriander Leaves - Few
Ginger Strips - Few
Lime Wedges

METHOD :

• Clean, Wash and Soak Chickpeas with enough water for at least 8-10 hours or overnight.
• Remove the water used for soaking the Chickpeas, add 4 Cups of Water along with 2 Tea Bags and 1 Black Cardamom.
• Pressure Cook the Chick peas for 2 Whistles on a high flame and for about 4-5 Whistles on a low flame.
• Wait until the pressure is fully released.
• Discard the Tea Bags.

For more tips on How to cook Beans, Lentils & Pulses, Click here...

For Chole Masala :

• Puree the Onions and Tomatoes separately and keep it aside.
• Grind Ginger and Garlic into a fine paste and keep it aside.
• Mash few Cooked Chick peas and keep it aside. 
• Heat Ghee in a pan, splutter Bay Leaves and Shah Jeera on a low flame.
• Add Ginger-Garlic Paste along with Ginger cut into thin strips and saute it until fragrant.
• Follow it with finely chopped Onions and saute it until onions turn translucent.
• Add Onion Puree to the above and saute until fragrant.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder and fry for a while.
• Follow it with freshly ground Chole Masala Powder and fry until raw flavour goes on a low flame.
• Pour in the Tomato Puree and mix well.
• Leave this on a low flame and cook until oil separate from the masala mix.
• Add cooked Chick Peas to the Masala along with Salt, Sugar and mix well.
  
• Add mashed Chick Peas to the above mix and give a quick stir.
• Leave this on low flame for about 4-5 minutes, if needed, can sprinkle some water at this stage.
• Sprinkle Amchur Powder, Anardhana Powder, Black Salt to the Chole and mix well.
• Leave this on a low flame for another 2-3 minutes.
• Switch off the flame, drizzle Lime Juice.
• Garnish with Coriander Leaves and serve hot with any dish of your choice. 
• Serve sliced Raw Onions along with the curry.

For detailed recipe on how to make Channa/Chole Masala Powder, Click here ...

NOTES :

• Adding tea bags while cooking Chickpeas gives a dark colour to the Curry.
• Adjust the number of Spices and Chillies to your taste preference.
• Amchur Powder adds a tanginess to the curry, so adjust the amount of lime juice accordingly.
• For a dry version, avoid adding mashed Chickpeas to the curry.