Punjabi Chola

For Pressure Cooking:

• 2 cups raw chickpeas
• 1 Big Cardamom
• 5-6 green cardamom
• 4-5 black peppercorn
• 1 bay leaves
• 2 cinnamon sticks
• Tea 1Tsp.
• Salt to taste
• 5 cups water

For the Chole Curry:

• 1 tablespoon oil
• 2 teaspoon ghee
• 1 teaspoon mustered
• 1 teaspoon cumin powder
• 3-4 cloves
• 3/4 cup pureed onion
• 2 teaspoons ginger-garlic paste
• 1 cups pureed tomatoes
• 2 teaspoons Chole Masala
• 1 Spoon Dry Mango Powder
• 1 teaspoon Kashmiri red chili powder or to taste
• 1/2 teaspoon turmeric Powder
• 1 teaspoon Coriander powder
• 1 teaspoon Fennel powder
• 1 Chola Masala
• Salt to taste

For garnishing:

• 1 tablespoon ghee
• 2 tablespoons chopped Coriander

How to make Punjabi Chola:

1. Wash dry chola under running cold water till water runs clear.



2. Soak them in water for overnight. After soaking they will double up in size. drain the water.



3. In a pressure cooker add the soaked and drained chickpeas, 1 spoon tea , bay leaves, cardamom Big and Green, cinnamon stick, black pepper, cloves, salt and 4 to 5 cups water.



4. Pressure cook at flame till you get 7-8 whistles.



5. In a wok, heat 1 tablespoon of oil.once hot add a little bit of ghee for taste and Aroma.



6. Add Mustered, Cumin Seeds, Onion Paste, Fry the onions till the raw smell goes away and they are light golden brown in color.



7. Add green Chili ginger-garlic paste and cook for 3-4 minutes.



8. Add Chopped green Chili and ginger.



9. Now add the tomato puree , stir and let it cook for few minutes.



10. Add bay leaf, Coriander Powder, Turmeric, Kashmiri Red Chili powder (for Colour), Fennel Powder, Salt to taste.



11. Add Chola Masala, Dry Mango Powder(Amchur Powder).



12. Add 1/2 cup water and stir well so that it not get stick in bottom, add Kasuri Methi and Lid for few minute.



13. Add the chickpeas next and stir will all the chickpeas are coated with the spices, around 2 minutes.



14. Garnish with some ghee and Coriander leaf.