Punjabi Choley are famous all over India. This tangy, spicy and delicious dish forms an integral part of a hearty lunchtime menu in Punjab, Northern Part of India. However, this chickpea dish is relished all over India and abroad. Choleys are served with Bhaturas, Nan bread, Puffed puris or parathas.
250g. Kabuli Chana (Chick Pea)
2 Medium Sized Chopped Onions
2 Chopped Tomatoes
1 Tej Patta
2-3 Black Cardamoms
1 Small Cinnamon Stick
1 Teaspoon of Cumin seeds
1 Teaspoon of Turmeric powder
1 Teaspoon of Coriander-Cumin seed powder
1 Teaspoon of Red Chilly powder
1 Teaspoon of Anardana powder (Pomegranate powder)
1 Teaspoon of Amchur powder
2 Tablespoon of Choley Masala
1 Tablespoon of Ginger-Garlic paste.
2 Green chillies
1/2 cup of Chopped Coriander
1. Soak kabuli chana for 6-8 hours in water.
2. In a presure cooker, place the kabuli chana, tea bags, cinnamon stick, cloves and black cardamom. One can add pinch of soda-bi-carbonate. Presure cook the kabuli chana and once they are cooked, keep them aside after removing the teabags. Dont throw the water and the whole spices
3. Now in a pan, heat the oil. Split the green chillies from middle and add in the oil along with the cumin seeds.
4. Once the seeds starts spluttering, add chopped onions and ginger-garlic paste, saute onions till they turn brown in colour.
5. Add chopped tomatoes, turmeric powder, red chilly powder and coriander-cumin seed powder. Cook till oil leaves the vessel.
6. Add anardana powder and amchur powder and mix well.
7. Now add the boiled kabuli chana along with the water and the whole spices. Now cook choley on a low flame for few minutes.
8. Add choley masala and again cook on a low flame.
9. Before serving squeeze lemon and garnish with chopped coriander.
Serve with parathas, bhatura or puris