Aromatic Dry Punjabi Chole is a easy side that can be prepared within 45 minutes. Pindi Channa tastes great with rice and roti. Few weeks back I received a sample of all natural homemade spice powders from “My spice Voyage”. Being a south Indian Amma prepares homemade Sambar powder, rasam powder etc. When it comes to gravy - spicy powder like garam masala, Channa masala etc. it is always store-bought. I got Punjabi garam masala, khandeshi powder and paschimi tat masala. Since garam masala is something which I use frequently for gravy so I decided to try that one. The moment I opened the pack I could feel the freshness of the masala. The flavors where similar to the fresh ones we make at home. I am yet to try the other two masalas, will try and post recipes soon. Punjabi garam masala just reminded me of Punjabi Chole, so I wanted to try it. This might not be the authentic punjabi version, but our family loved it and since it is prepared with Punjabi garam masala, let me call it Punjabi Chole😊 I have seen Punjabi Chole in dark brown color. Since I didn’t have tea bag, I tried use tea extract, but was doubtful if I might overpower the tea flavour into the gravy. Color was different, but tasted yum. If you are looking for instant pot/pressure cooker Channa recipe checkout Chole masala.
Ingredients: Dried Chickpea - 1 cup Onion - 1 Tomato - 1 Green chili - 1 Ginger - 1/2 tbsp, peeked and grated Garlic - 1 tbsp Turmeric powder - 1/4 tsp Punjabi garam masala- 1 teaspoon + 1/4 tsp Chilli powder - 1 tsp Salt - as needed Sugar - pinch Tea powder - 1/2 tsp Oil - 1 + 1/2 tbsp Bay leaf - 1 Cardamom pods - 2 Clove - 1 Fennel seeds - 1/8 tsp Poppy seeds - 1/4 tsp How to make Punjabi chole with step by step pictures:
Soak Channa overnight or around 8 hours In a small bowl add tea powder and hot water. Let it sit for 5 minutes. Strain the tea extract In pressure cooker add Channa, water (to soak Channa (around 2+ 1/2 cup), little salt and tea extract and cook for 8-9 whistle and let the pressure release naturally In a wide pan add oil and when oil is hot add the whole spices and cook Add ginger - garlic and cook in a low flame till it becomes brown and cooked well Add onions and cook till the onion is translucent Add tomatoes and cook till the tomato is Mushy Add Punjabi garam masala, chilli powder and turmeric powder and cook for 3-4 minutes tills the raw smell goes off
Add the Cooked Channa and mix well Add 1 cup water cover and cook the Channa for 6-7 minutes till the water absorbed and masala is well blended with Channa. Switch off and serve
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