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How to Make Quick Indian Chickpea Curry | Best Punjabi Chole | Indian Cuisine

This Punjabi Chana Masala Recipe or Indian Chickpea Curry is an Authentic North Indian dish with step-by-step photos & instructions. Served with Tandoori Roti, Butter Naan, Kulcha (stuffed or Plain) or Bhatura. It is an easy to make dish specially for breakfast or Lunch. Steamed Rice can additionally be served with Punjabi Chole. Bhatura or Bhatoora, as spelt sometimes, is a fried Indian bread made from the all-purpose flour, also known as Maida in Hindi. This healthy, easy and quick recipe, with minimum ingredients does not use tomatoes, Onion or Garlic and thus is the best even for Jains.

So, How to Cook Indian Chickpea Curry? Well, below is the best and the quickest way to cook this mouth-watering dish. You can increase or decrease the number of people, and the ingredients adjust themselves automatically. The Aroma and taste will leave your senses tantalized for a long time even after you are done eating. So without further ado let us begin:

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How to Make Indian Chickpea Curry in Easy Steps
Follow easy & simple steps to learn how to cook Dhaba / Restaurant style Punjabi Chole recipe at home:
Plating, serve with Mango Pickle & Bhatore
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Plating, serve with Mango Pickle & Bhatore
Instructions
  1. Soak Chick peas in water overnight or at least 4-5 hours
    Soak Chickpeas Overnight in Water
  2. Make Sure Your Spices are Ready
    Spices
  3. In a pressure cooker put the pre-soaked Kabuli Chana (chick peas) & add 3-4 cups water so that the chickpeas are completely immersed in water.
  4. Add half of the given salt quantity and add any one of the following i.e. either two tea bags or tea tied in a muslin cloth or two pieces of pomegranate peels. Pressure cook for 8 to 10 whistles
    Boil with Pomegranate Peels or Tea Bags for Color
  5. After pressure cooking / boiling the leave the cooker to release the steam and open once the steam is released. The chickpeas will turn dark in color. Do not throw away this water. This is what adds taste to the dish. Remove the Pomegranate peels or tea bags.
    Boiled Chick Peas
  6. In a pan saute the green chilies and ginger using clarified butter or Ghee, for approximately 1 minute. Make sure to save some raw chilies and ginger for garnishing.
    Fried in Ghee
  7. Add Jeera Powder/Cumin Powder, Red Chilli Powder, Haldi/Turmeric Powder, Chana Masala, remaining Salt and half cup of water. Stir for few seconds.
    Adding Spices with Clarified Butter
  8. Add the boiled Chana/Chickpeas with its water, from Step 5 to the pan. Stir to mix the Saute Ginger, Green Chilies & Spices with the Chick Peas.
  9. Add water according to your preference of curry quantity and let it cook it for 15 - 20 minutes a low flame.
    Cooking Chick Peas
  10. Plate it well and Garnish with Julienne Cut Raw Chilies and Ginger.
    Plating, serve with Mango Pickle & Bhatore
Recipe Notes

Contact Chef: Payal Jethani

Served With: Bhatura, Stuffed or Plain or Butter Naan, Stuffed or Plain Kulcha or Steamed Rice. Boondi Raita, Mango Pickle and onions are good side dishes to be served with Punjabi Chole.

Side Dip: Coriander Chutney also goes well as a side dip to add to the taste.

Tips: Make sure to Julienne Ginger and Green Chilies Properly.

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