Add paste of (one sliced onion, ginger,garlic cloves, 2 green chillies), mix and saute the masala well.Add one sliced onion and fry till slight brownish, also add green chillies.In a cooking pot, add oil, heat it, add cinnamon stick and bay leaves.In a pressure cooker, boil the chana by adding enough water and pressure cooking for about 8 - 10 whistles.Firstly, wash kabuli chana or chick peas well and soak them overnight in water.So lets check out the recipe instructions and hope everybody likes them. The recipe which I have detailed on is a gravy kind of a recipe that goes well with poori or bhature. Punjabi chole recipe looks more appealing when served with onions, chutneys, and other spicy items. This is a great recipe which all the vegetarians and non vegetarians who are not familiar or have never made the dish should definitely give it a try. Chole masala goes well with bhatura/poori/roti/ naan/ pulao etc.For the first time I tried my hands into making this wonderful dish and it came out awesome and I have also shared a video of this to understand it even more better.Ĭhole are usually served during breakfasts along with bhature or poori, and the dish appears very appealing to eat. Sprinkle some chopped cilantro, onion, thinly sliced ginger and serve hot. This will thicken a lot over time so adjust the gravy accordingly. (If the gravy is not thick enough, mash some of the chickpeas using the back of a spoon.) Add crushed kasoori methi and mix well. Set the heat to medium-low and cook covered for 15 – 20 minutes until the gravy becomes thick. Add cooked chana along with the gravy (remove the tea bag) and 1 cup hot water. Add ingredients numbered 6 and cook for a minute. Add pureed tomato and saute until oil separates. Heat 1 tbsp ghee in a kadai to smoking point. Open the cooker after the pressure releases or after 10 – 15 minutes.Ģ. Pressure cook all the ingredients numbered 1 in a pressure cooker for 2 – 3 whistles or until soft. Whole spices – Black cardamom – 1 or green cardamom – 2, cinnamon stick – 1/2 inch, cloves – 3Īnardana powder / amchur powder – 1/2 tspġ. White chickpeas / garbanzo beans – 1.5 cups (Soaked in enough water for 8 – 10 hrs) I will share some more party specials soon. My most favorite vegetarian side-dishes for pulao posted here are chole, mixed vegetable subzi, mushroom butter masala, dal makhani and dhingri malai matar. You can try some of them for your next party. I have listed some of my favorite vegetarian dishes below this post. Many of you have asked me to share a menu (especially North-indian vegetarian) for potlucks and parties. I get super-excited when I get feedback from people who have tried out my recipes :). And please share your feedback if you liked it. Please do give this a try.This chole will go well with chapathi / naan/ bhatura / matar pulao/ jeera rice etc. It doesn’t call for store-bought chole masala powder like most of the recipes online and it tastes great even without anardana / pomegranate powder. You will find most of the ingredients for this recipe in your pantry. Anyways I tweaked my recipe for pindi chole that’s posted here and followed some tips shared by a friend of mine long back to make this delicious chole masala recipe. The chickpeas were either hard or the gravy turned out tangy. I have tried chole recipes from cookbooks and a few from the internet. That was until I got this killer recipe.:) I was always annoyed when my Chole didn’t turn out well. And we keep wondering why we don’t get ‘that restaurant taste’ when we prepare it at home. Want an awesome veg recipe that is totally a keeper? I know most of us enjoy the Chole / Chana Masala we order at restaurants.