Why go to restaurant to have punjabi chole ? Give a try at home.

Ingredients

Boiled chick peas – 1 cup( 250 gms appx)

Onion – 1 no (large in size)

Tomatoes – 4 nos (large in size)

Bay leaves – 2 nos

Green chilies – 2-nos

Ginger garlic paste – 1 tsp

Coriander powder – 1 tsp

Jeera powder – 1/2 tsp

Turmeric powder -1 tsp

Red chilly powder – 1 tsp

Sugar -1 tsp

Aamchur ( Mango powder) – 1/2 tsp

Chenna masala powder  – 1 tbl spoon

Lemon and chopped coriander -  for garnishing purpose

Procedure

-Soak the channa over night for about 8 hours. Pressure cook it by adding salt and Tea bags. Once it is cooked the colour of the channa would have changed to little bit brown.

-Chop the onion into small pieces. Talk half of the minced onion and grind with half of the boiled channa and 2 green chillies. Make this paste before putting the pan on the stove.

- Now take a wide thick bottomed pan. Add 3 tbl spoons of oil. Saute the bay leaves, add the remaining minced onion, ginger garlic paste and fry till the onion is golden brown. Add little salt for the onion to get cooked faster. Once the onion is cooked add the channa paste and fry it for 5 to 7 minutes. Be little careful so that it doesn’t get burned at the bottom.

-In the mean time grind the tomatoes into fine paste.

-Now add coriander powder – 1 tsp, jeera powder – 1/2 tsp, turmeric powder -1 tsp, red chilly powder – 1 tsp, sugar -1 tsp, aam chur – 1/2 tsp and channa masala powder – 1 tbl spoon. Cook for 5 minutes. Now add the tomato paste and cook for about 5- 7 minutes or till the raw flavor of tomato vanishes.

-Add the remaining chole and required amount of salt and allow the mix to boil for about 5 minutes. Switch off the stove. Garnish it with chopped coriander leaves.

-Serve it with a piece of lime and chopped raw onion.

This is an excellent side dish for roti, naan and kulcha.

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