Punjabli Chole Recipe (Chickpea Curry)
Serving Size: 4 people
DESCRIPTION
An irresistible and delicious Punjabi chole recipe on point! Super popular dish in North Indian cuisine. This protein powered chickpea curry is flavored with all the essential aromatic spices. Serve it with rice, naan, roti or layer it on a savory samosa chaat.
EQUIPMENT
INGREDIENTS
Chickpea Prep
- 1 cup raw chickpea or grabanzo beans
- 5 cups water
- 1 whole black tea bag
- 1 whole cinnamon stick
- 2 whole black cardamoms optional
- 2 whole green cardamoms optional
- 1 whole star anise optional
- 2 whole cloves optional
Curry
- 1 cup onions diced
- 1 cup tomatoes diced
- 2 tablespoon serrano peppers minced
- 3 whole dried red chilis optional
- 1 tablespoon garlic paste or minced
- 1 tablespoon ginger paste or minced
- 1 teaspoon anise seeds optional
- 1 teaspoon cumin seeds optional
- 1 whole bay leaf optional
- 1 ½ tablespoon avocado oil or any cooking oil you prefer
- 1 tablespoon cumin powder
- 2 teaspoon garam masala
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- 2 teaspoon black salt (Kala Namak) optional
- ¼ teaspoon curry powder optional
- 1 teaspoon coriander powder optional
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar or jaggery
- 1 tablespoon dried fenugreek leaves crushed
- 1 ½ teaspoon salt or per taste
- 2 tablespoon water or add more for thinner consistency
Garnish
- cilantro leaves chopped
METHOD
- Properly wash and drain chickpeas. Soak the chickpeas in 4 cups of boiling hot water for 2 hours. Cover the bowl of chickpeas when soaking. Note: you can soak the chickpeas overnight (up to 8 hours) as well. Overnight does not require hot water, lukewarm will do.
- Transfer liquid and chickpeas an instant pot along with a cinnamon stick, black cardamons, green cardamoms, stair anise, cloves and black tea bag. Set instant pot on pressure cook, high for 30 minutes (you can also use pressure cooker at 6 whistles).Note: Do you best with the spices you have on hand; most essential is cinnamon stick for taste and black tea for color.
- In a wok or deep skillet, heat oil on medium heat. Add anise seeds and cumin seeds. Cook till fragrant (about 30 seconds).
- Add onions, serrano peppers, dried red chilis and bay leaf. Cook till onions are translucent.
- Toss in the garlic and ginger and cook for another 30 seconds.
- Stir in the following in order: tomatoes, turmeric, red chili powder, garam masala, cumin powder, black salt (Kala Namak), coriander powder, and 2 tbs of water to avoid the spices from burning. Then add the tomato paste and brown sugar. Note: Again, if you don't have access to all spices, just pay attention to the bolded ones.
- Once the instant pot is ready to unlock and open, then remove the tea bag and add the rest of the chickpea content into the tempering mixture including the liquid and whole spices (you can remove the whole spices, if you prefer). Add salt and dry fenugreek leaves and stir well till everything is mixed together.
- Cook on high till it starts to boil, then reduce the heat and simmer on low flame for 15 to 20 minutes till gravy gets thicker. Stir occasionally. You can use a potato masher to mildly mash some of the chickpeas to help thicken the gravy more.
- Garnish with fresh cilantro leaves and serve with a side of lemon wedge.
NOTES
For best results, follow the entire recipe. However, you can still get close results by opting out of some unavailable spices that are optional.
NUTRITION
Calories: 117kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 934mg | Potassium: 308mg | Fiber: 3g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 3mg
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