Punjabi Chole
Ingredients:
- Chole/Kabuli Chana/ Chickpeas, 1 cup
- Tea bags, 1 (2, if you want a darker colour)
- Salt, to taste
For the gravy:
- Ajwain/Carom seeds/Bishop’s weed,1 tsp
- Channa Masala, 2 tsp (I use MDH brand, quantity of rest of the spice powders will depend on which brand of chana masala you use so pls. adjust accordingly)
- Red chili powder, 1 tsp
- Coriander powder, 2 tsp
- Cumin Powder, 1 tsp
- Garama Masala powder, 1 tsp
- Aamchur/Dried Mango Powder, 2 tsp
- Tomatoes, chopped into large chunks, 3 medium
- Ghee, 4-5 tbsp (preferably ghee or can you can use oil)
- Green Chilies, 2-3
- Ginger, julienned, 1 x 1"
Instructions:
Wash and soak the chanas overnight/for 8 hours.
Drain and wash the chanas. Add just enough water to cover them, salt and cook them still soft. (If using pressure cooker, one whistle on high flame and about 20-25 mins on low). Once it cools down, drain the chanas and retain the water. Discard the tea bag.
Heat the ghee in a kadhai/wok.
Lower the heat to minimum and add ajwain, followed by ginger and green chilies.
After about 10-15 seconds, add in all the spice powders. Mix well and let the spices cook for about 5-6 seconds.
Add in the drained chanas and tomatoes. Increase the heat and let the chanas cook for 8-10 minutes.
Add in about ½ a cup (or more if needed) of the boiled chana water and cook till it gets reduced to half.
Check and adjust for seasoning. Serve hot.
Notes:
- If you don’t have a tea bag, wrap about a teaspoon of leaves in a muslin cloth instead. Tea is used to add dark brown colour, you can skip it as well.
