One another very popular Indian dish which originated in the state of Punjab is chole masala. Chole, the world over, is known as chickpeas and, in some countries, with Spanish influence (like the west coast of USA) as garbanzo beans. The brown color seeds are high in their protein with zinc and folate as other nutritional contents. Since long it has been a part of north Indian cuisine and one which has been served in the street shops with so many different variations with bhature, samosa, chaat, etc. Punjabi chole masala goes well with any of the Indian breads like naan or roti or with white rice and is fairly filling in its contents. Howsoever it may fill your stomach, the heart never gets filled with this amazing dish. We will cover the variations in another article, but here we give you your very own Punjabi chole masala recipe.
Ingredients needed for Punjabi Chole Masala
Chole – 1.5 cup
Black tea – 1.5 tsp
Onions – 2 chopped
Tomatoes – 1.5 chopped
Salt to taste
Turmeric powder – 1/2 tsp
Coriander powder – 2 tsp
Red Chili powder – 1/2 tsp
Kitchen king masala– 1/2 tsp
Garam masala – 1/2 tsp
Chole masala – 2 tsp
Jeera powder – 1/2 tsp
Oil – 2 tsp
Ginger garlic paste – 1 tsp
Tamarind paste – 1 tsp
Coriander to garnish
Punjabi Chole Masala Recipe
Keep chole in warm water overnight
Boil chole with black tea just before preparing
Take oil in a pan
Add chopped onions
Fry till well sauteed or golden brown
Add ginger garlic paste
Fry for around 4 minutes
Add all the dry masala
Fry till oil comes out
Add chopped tomatoes
Fry for 3-4 minutes
Add chole and 2 cup water
Cook for 10 minutes
Add tamarind paste
Garnish with fresh coriander
Serve hot with naan/ roti
