Dhaba Style Punjabi Chole – Authentic recipe from the regions of Punjab; flavorful curry prepared in Dhaba style with chickpeas and Indian spices; pairs perfectly with roti/chapati;
I love Punjabi Chole and whenever we happened to have food in the dhabas on the highways, my go-to meal is Punjabi Chole and Kulcha. I have always wished to prepare authentic Punjabi chole recipe in my kitchen and have been trying out recipes available in the social sites. Finally, the recipe of the Dhaba style Punjabi chole in the site: dhabastyle.com helped me to perfect the recipe. I should say I simply loved the recipe and it was a big hit in a recent party.
Now over to the recipe: adapted from the site – dhabastyle
Ingredients:
- 2 cups Kabuli Channa / Black Chick Peas
- 1 Cinnamon stick
- 3 Cloves
- 2 cardamom
- 2 teaspoon Black Tea
- 2 teaspoon Salt
- ½ teaspoon Baking Soda
- Water, as required
Spice Powder:
- 3 tablespoon Coriander Powder
- 1 ½ teaspoon Ginger Powder
- 2 ½ teaspoon Red Chilly Powder
- 1 tablespoon Garam Masala Powder
- ½ teaspoon Dried Mango Powder
- 1 teaspoon Cumin Powder
- 2 teaspoon Salt
For Curry:
- 3 tablespoon Ghee
- Pinch of Hing
- 1 big Onion
- 1 inch Ginger
- 6-7 Green Chilies
- ½ cup thick Yogurt
- 2 Tomatoes, pureed
- 1 tablespoon Ginger Garlic Paste
- 1 tablespoon Kasthuri Methi/dried fenugreek leaves
- 1 ½ cup Water
- 1 teaspoon Salt
Method:
- Wash chickpeas with water 2 to 3 times
- In a pressure cooker, add channa, cinnamon stick, cloves, tea powder, cardamom, baking soda, salt, and water. Pressure cook for about 3 whistles. Allow the pressure to release and keep aside
- Heat ghee in a non-stick kadhai over medium flame
- Add hing; Add onion and fry until they become translucent
- Add ginger garlic paste and saute until the raw smell goes off
- Combine all the powders mentioned under Spice Powder and add to the onions
- Saute for about 2 minutes until they are combined well with onions
- Now add yogurt and give them a mix. Cover and cook for about 3 minutes
- Chop tomatoes and blend them into a puree
- Now, add tomato puree to the kadai and cook with lid covered for about 5 minutes until the raw smell of tomatoes is gone
- Add required amount of water and salt
- Drain the excess water from the channa and add channa to the Kadai
- Cook with lid covered until the gravy reaches required consistency
- Finally, add ginger, chilies and kasthuri methi to the curry; Give them a stir
- Garnish with coriander and slit green chilies
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile here – Facebook, Google, Instagram
Thanks,
Karthi
