Pages

Saturday, 20 October 2012

punjabi chole

This is again a classic Indian dishes popularly eaten in punjab. This dish really makes me remember my good old days in punjab. I could somehow never get the authentic punjabi taste. Last year when i was invited to my friends house for a lunch her grandmother made punjabi chole and it tasted exactly like the chole i used to eat as a kid. So i asked to teach her version of this classic dish to me. So here's a recipe from grandmothers kitchen made by her granddaughter :) :) 

Ingredients required :

  • 2 cups of chick peas soaked over night
  • 3 medium sized onions made into paste
  • 3 medium sized tomatoes made into paste
  • 2 inch piece of ginger grated
  • 5-6 cloves of garlic finely chopped
  • 2-3 cloves ( lavaga)
  • 2 bay leaves
  • 2 finely chopped green chilles
  • 2 tspn of tumeric
  • 2 tspn of garam masala
  • red chilly powder as per taste
  • 1 tspn of coriander powder
  • 1 tspn of cumin seeds ( jeera)
  • 1 tspn of mustard seeds ( rai)
  • 1 tspn of amchur powder
  • 1 tspn of anardana
  • 2 tspn of kasoori meethi
  • 5 ml of oil
  • a pinch of asafoetida ( hing)
  • salt as per taste
  • finely chopped coriander
    
Procedure to make :




  • In a cooker add the soaked and washed chick peas along with half the grated ginger, 2-3 finely chopped cloves of garlic, little oil, turmeric powder, green chilles, salt , cloves and teabags and pressure cook it for 5-6 whistles or till peas are softened.
  •  now in a separate saucepan( kadai) heat oil and to it add cumin seeds, rai and let it splutter and add the remaining ginger n garlic and saute. Also add the bay leaves after roughly chopping it.
  • Add onion paste and saute till it starts leaving oil on sides.
  • At this point add tomatoes and saute again till it starts leaves oil.
  • Now in a bowl mix all the dry masalas with a little water and add this to saucepan.( garam masala, coriander powder, chilly powder,amchur powder, anardana)
  • Now remove the teabags from the cooker and add this chickpeas to saucepan along with water ( as per choice).
  • let it come to a boil and add kasoor meethi and adjust salt as per taste.
Tip:
  • 1.In case u don tea bags u can boil 2 tspn of tea leaves in a 2 cups of water and this water can be used while pressure cooking chickpeas. It tastes great!!! U can even this water for soaking chick peas.
  • 2.don throw the water in which the choles were pressure cooked. add it to masalas to give it that special taste.

  • 3. Amla ( gooseberry can also be added to give dark tinge to choles)

sending this recipe to Manjus kitchen 
http://samachuruchikalam.blogspot.fr/2013/06/wtml-event.html 
for the WTML event hosted by