A complete Chole recipe to savor your spicy chatpata taste buds, perfect for a Punjabi Sunday meal.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Dry roast coriander seeds, star anise, bay leaves, cloves, black peppercorns, fennel seeds, dry red chilli, shah jeera, carom seeds, cinnamon stick, green cardamom, and black cardamom in a pan on low to medium heat for 2-3 minutes.
Cool the roasted spices and transfer to a mixer jar.
Add black salt, degi mirch, turmeric powder, dry mango powder, fenugreek seeds, and asafoetida.
Grind into a finely coarse powder.
Soak chole overnight. Drain the water in the morning.
Add water, dry amla, and salt to the chole. Shift to a pressure cooker and cook until 4-5 whistles.
Transfer to a heavy-bottom pan, add chana masala and anardana powder. Cook for 6-10 minutes on medium heat until the water evaporates and masala coats the chole.
Heat ghee, add carom seeds and ginger juliennes.
Add the tempering to the chole.
Add lots of coriander leaves.
Top with onion rings, tomato slices, green chillies, and lemon slices.
Ensure the spices are roasted on low to medium heat to prevent burning.
Adjust the spice level by varying the amount of dry red chilli and degi mirch.
How can I make Punjabi Chole Masala vegan or vegetarian?
To make Punjabi Chole Masala vegan, simply substitute ghee with vegetable oil or coconut oil. The rest of the ingredients are already plant-based, making this dish perfect for both vegans and vegetarians.
What are some good substitutions for chana masala powder in this recipe?
If you don't have chana masala powder, you can create a substitute by mixing equal parts of cumin, coriander, and garam masala. Alternatively, you can use curry powder for a different flavor profile, though it may alter the traditional taste of the dish.
How should I store leftover Punjabi Chole Masala?
Store leftover Punjabi Chole Masala in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to the freezer.
What dishes pair well with Punjabi Chole Masala for a complete meal?
Punjabi Chole Masala pairs wonderfully with steamed basmati rice, jeera rice, or fluffy naan. You can also serve it with a side of raita or a fresh salad to balance the spices.
What is the cooking process for making Punjabi Chole Masala from scratch?
To make Punjabi Chole Masala, start by dry roasting the spices and grinding them into a powder. Soak the chickpeas overnight, then pressure cook them with water and dry amla. After cooking, mix in the chana masala and anardana powder, and finish with a tempering of ghee and ginger. Top with fresh coriander and serve hot.
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
