Chole Recipe | Punjabi Chole Masala - The Whisk Addict

Chole Recipe | Punjabi Chole Recipe | Amritsari Chole

Chole Recipe | Punjabi Chole Masala

Punjabi chole masala is a chickpea curry famous from the state of Punjab in India. This chickpea curry is famous as chole bhature. This curry is spicy, flavorful, smoky, aromatic and zingy!

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Course: Main Course

Cuisine: Indian, Punjabi

Diet: Hindu, Vegetarian

Keyword: Chickpea Curry, Chole Masala, Diwali Recipes, Festive Recipes, Indian Main Dishes

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: Servings

Calories: 235kcal

Author: Aayushi Patel

Ingredients

To Boil The Chickpeas

1 Cup Chickpeas
2.5 Cups Water
2 Black Tea Bags or 2 Teaspoons loose black tea leaves
1 Inch Cinnamon Stick
1 Black Cardamom
3 Green Cardamoms
2 Cloves
3 Black Peppercorns

To Make The Chole Spice Powder

2 Dried Kashmiri Red Chilies
1 inch Cinnamon Stick
1 medium Bay Leaf
2 Black Cardamoms
1 teaspoon Coriander Seeds
1 teaspoon Cumin Seeds
1 teaspoon Fennel Seeds
½ teaspoon Carrom Seeds
4 Black Peppercorns
2 Cloves
1 Teaspoon Amchur Powder

Cook the Chickpea Curry

2 tablespoons Ghee
2 teaspoons Oil
1 tablespoons Cilantro Stalks
1 tablespoons Kasoori Methi
1.5 tablespoons Ginger Garlic and Green Chili Freshly Pounded
1 Cup Yellow Onions Finely Chopped
½ Cup Tomato Puree Puree 1 Large Roma Tomato
½ teaspoon Kashmiri Red Chili Powder
½ teaspoon Coriander Powder
¼ teaspoon Turmeric
½ teaspoon Garam Masala
1.5 teaspoons Chole Masala
1 teaspoon Dry Mango Powder
1 teaspoon Salt

For Garnishing

2 Tablespoon Cilantro Finely chopped
Half Lime Juice of Half Lime

Prepare Second Tempering (optional)

2 teaspoons Ghee
2 Thai Green Chilies Slit into halves
1 inch Ginger Julienned
½ teaspoon Kashmiri Red Chili Powder

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Instructions

Soak The Chickpeas

In a bowl add 1 cup of chickpeas and 2 cups of water.
Soak it for 6-8 hours.

Boil The Chickpeas

If you are making the bhaturas, prepare the dough before starting to work on the chickpea curry.
Add soaked and drained chickpeas to the instant pot or pressure cooker.
To this add 2.5 cups of water.
Make a potli (bag) of spices. In a small muslin cloth, place 2 tea bags, or 2 teaspoons of loose black tea leaves, 1-inch cinnamon stick, 1 black cardamom, 2-3 green cardamoms, 3 peppercorns, 2 cloves, and 1 medium bay leaf. Tie it, and place it in the instant pot or pressure cooker.
Close the instant pot lid, and press pressure cook. Manually adjust the time to 20 minutes, and pressure cook on high pressure. Once the cooking time is done, let the pressure release naturally.
Open the instant pot lid carefully, once the pressure releases naturally. Use tongs to take out the tea bags and whole spices. Keep it aside.

Make the Chole Masala Spice Powder (Optional)

Add dried 2 Kashmiri red chilies, 1 medium bay leaf, 1 inch cinnamon stick, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, ½ teaspoon carrom seeds, 1 teaspoon fennel seeds, 4 black peppercorns, 2 cloves and 2 black cardamoms in a pan.
Dry roast the spices until aromatic, while stirring it continuously. Let it cool.
Once the roasted spices have cooled completely, add the roasted spices to the spice grinder. To this add 1.5 teaspoons amchur powder. Grind the spices until powdered. Store it in an airtight container. Use this spice powder in my chana masala and chana pulao recipes.

Cook the Punjabi Chole

Now in a heavy bottom pot, add ghee and oil. To this add cilantro stalks, kasoori methi, freshly pounded ginger garlic and green chilies. Saute for 30 seconds.
Add finely chopped onions. Cook them until golden brown.
To this add tomato puree, and ground spices. Add red chili powder, turmeric, coriander powder, garam masala, amchur powder, and chole spice powder. Mix well. Cook until ghee separates.
Garnish the Punjabi chole masala with cilantro.
In a small frying pan, add ghee. Once hot add julienned ginger and slit green chilies. Turn off the flame. Add Kashmiri red chili powder.
Drizzle on the prepared Punjabi chole masala before serving! It adds a scrumptious flavor to the chole recipe.

Notes

Make the Chole Masala in Instant Pot - Press saute on the instant pot. In the inner pot of the instant pot, add ghee and oil. Add cinnamon stick, bay leaf, black and green cardamoms, cloves, cumin seeds, and asafetida, and let it splutter. Then cilantro stalks, kasoori methi, freshly pounded or minced ginger garlic, and green chilies. Saute for 30 seconds, and add 1 cup finely chopped onions. Saute until golden. Next add the spices, and tomato puree. Drain the chickpeas and add to the prepared curry. Add 2 cups of water, salt. Close the instant pot lid. Press cancel. Press on the Pressure Cook. Manually set the timer to 35 minutes. Pressure cook on high pressure for 35 minutes. Once the cooking time is done, let the pressure release naturally for 10 minutes, and then do a quick pressure release. Add finely chopped cilantro, a squeeze of half lime juice, and second tempering: In a small frying pan, add ghee. Once hot add julienned ginger and slit green chilies. Turn off the flame. Add Kashmiri red chili powder.

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