Punjabi Thali |Punjabi Chole Recipe ~ Thali Recipes
Total time
Author: Manjula Bharath
Recipe type: Side Dish
Cuisine: Punjabi Cuisine
Serves: 5
- Kabuli channa / Chickpeas - 1 cup
- Potato -1 medium size
- Tomatoes -1 medium size
- Onion - 2 medium size
- Tea / Chai patti - 2tbsp
- Black Cardamom - 2 nos
- Cinnamon stick- ½ "inch
- Cloves - 2-3 nos
- Cardamom- 2 nos
- Cumin seeds - ½ tsp
- Ginger garlic paste - 2 tsp
- Green chilli - 2 slit
- Red chilli pd - 1 tsp
- Coriander pd - 2 tsp
- Turmeric pd - ½ tsp
- Amchur pd - ¼ tsp
- Garam masala - ½ tsp
- Coriander leaves - 2 tbsp ( chopped)
- Ginger - 2-3 Julience
- Oil- 2 tbsp
- Soak the chickpeas / Kabuli channa in water overnight.
- Make a potli (with cheesecloth) with chai patti / tea and black cardamom.
- Next day drain the water, add fresh water to the chole and also add the whole potato in a pressure cooker.
- Add salt and place the potli, close the lid and pressure cook them for 3 whistles
- After the pressure is released, remove the lid and strain the channa and remove the potato cut them into pieces (discard the potli).
- Grind tomatoes and make a puree. Grind the onions as well and make puree separately.
- In a pan heat oil add cinnamon, cloves, cardamom.
- Once it pops add green chillies, ginger garlic paste and sautes for few seconds.
- Add the onion puree and saute it well till raw flavor goes off.
- Add red chilli pd, turmeric pd, coriander pd, amchur pd, garam masala, salt and saute them well.
- Add tomato puree and boil the masalas for few minutes.
- Once the oil oozes out from the sides add the boiled channa and potato to the masala.
- Add water as needed to make gravy and let the gravy boil well so that all the flavors combine.
- Garnish with freshly chopped coriander, ginger julienne and serve hot with phulkas or naan or bhatura.
Recipe by Desi Fiesta at https://www.desifiesta.com/2018/03/punjabi-thali-punjabi-chole-recipe-thali-recipes.html
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