Welcome to the delightful world of Quick Thali! Today, we’re making Authentic Punjabi Chole, a rich and flavorful variation of the classic chana masala. This dish is known for its vibrant colour and aromatic spices, making it a favourite in many households. Serving it with puris, chapatis, or rice will impress your family and friends. Let’s start the preparation,

Ingredients

For the Chickpeas

• 2 cups chickpeas (soaked overnight)
• Water (enough to immerse the chickpeas)
• 1 tea bag
• 1 piece of cinnamon stick
• 1 bay leaf
• 1 teaspoon salt
• A pinch of baking soda

For the Chole Masala

• 2 tablespoons oil
• 1 cinnamon stick
• 1 bay leaf
• 1 teaspoon cumin seeds
• 2 large onions, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 large tomatoes, chopped
• 2 slit green chillies
• ½ teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1½ teaspoons garam masala powder
• 2 teaspoons amchur powder (dried mango powder)
• 1 teaspoon salt
• ½ cup water
• 2 teaspoons anardhana powder (dried pomegranate seeds)
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 2 teaspoons ghee (optional)
• Chopped coriander leaves and julienned ginger for garnish

Health Benefits

1. High in Protein

Chickpeas are an excellent source of plant-based protein, making them a great option for vegetarians and vegans. A serving of Punjabi chole provides about 15 grams of protein, essential for muscle growth and repair.

2. Rich in Fiber

Chickpeas are high in dietary fiber, which aids in digestion and helps maintain a healthy gut. Fiber also helps keep you full longer, making it easier to manage weight.

3. Loaded with Vitamins and Minerals

This dish is packed with vitamins and minerals, including:

• Iron: Important for blood health.
• Magnesium: Supports muscle and nerve function.
• Folate: Essential for DNA synthesis and repair.

4. Heart-Healthy

The spices used in Punjabi chole, such as cumin and turmeric, have anti-inflammatory properties that can contribute to heart health. Additionally, the dish is low in saturated fats.

5. Antioxidant-Rich

The tomatoes, spices, and herbs in this recipe are rich in antioxidants, which help fight free radicals in the body and may reduce the risk of chronic diseases.

Calories Count

Nutritional Information (per serving, approximately 1 cup of chole):

• Calories: 250-300 kcal
• Protein: 15 grams
• Carbohydrates: 40 grams
• Fiber: 10 grams
• Fat: 8 grams (with ghee included)

Serving Suggestions

Serve your delicious Punjabi Chole hot with:

• Puris: Deep-fried Indian bread that pairs perfectly.
• Chapatis: Whole wheat flatbreads for a healthier option.
• Rice: Steamed basmati rice complements the dish beautifully.

Instructions

Step 1: Prepare the Chickpeas

1. Soak the Chickpeas: Start by soaking 2 cups of chickpeas overnight in water.
2. Cook the Chickpeas: In a pressure cooker, add the soaked chickpeas along with enough water to cover them. Include the tea bag, cinnamon stick, bay leaf, salt, and baking soda.
3. Pressure Cook: Close the lid and cook for a couple of whistles or until the chickpeas are tender. Once done, remove the tea bag and spices.

Step 2: Make the Chole Masala

4. Heat Oil: In a large kadai (wok), heat 2 tablespoons of oil. Add a cinnamon stick, bay leaf, and cumin seeds, allowing them to splutter.
5. Sauté Onions: Add the finely chopped onions and sauté until they turn golden brown.
6. Add Ginger-Garlic Paste: Stir in 1 teaspoon of ginger-garlic paste and sauté for a minute.
7. Add Tomatoes: Incorporate the chopped tomatoes and cook until they become mushy.
8. Add Green Chilies: Mix in 2 slit green chillies for a touch of heat.

Step 3: Spice It Up

9. Add Spice Powders: Now, add the following spices: turmeric, red chilli powder, coriander powder, cumin powder, garam masala, amchur powder, and salt. Mix well to combine.
10. Incorporate Cooked Chickpeas: Add the cooked chickpeas to the spice mix and stir until everything is well combined.
11. Adjust Consistency: Pour in ½ cup of water to achieve the desired consistency.

Step 4: Final Touches

12. Simmer: Cover the kadai and let the chole simmer on medium heat for about 10 minutes, allowing the flavours to meld.
13. Add Finishing Touches: Stir in the anardhana powder and crushed kasoori methi. For a rich flavor, add 2 teaspoons of ghee, if desired.
14. Garnish: Finally, garnish with chopped coriander leaves and julienned ginger.

Step 5: Serve

Serve your delicious Punjabi Chole hot with puris, chapatis, or steamed rice. Enjoy the explosion of flavours!

FAQs

1. Can I use canned chickpeas for this recipe?

Yes, you can use canned chickpeas. Just rinse them well and reduce the cooking time accordingly.

2. How can I make it spicier?

To increase the spice level, add more green chillies or additional red chilli powder.

3. What can I substitute for amchur powder?

If you don’t have amchur powder, you can use a little extra lemon juice or tamarind paste for a similar tangy flavour.

4. Can I make this dish ahead of time?

Absolutely! Chole tastes even better the next day as the flavours continue to develop. Just reheat before serving.

5. Is it possible to make this dish vegan?

Yes, this recipe is naturally vegan! Just omit the ghee for a completely plant-based version.

Enjoy your cooking adventure and share this delightful recipe with your loved ones! For more delicious recipes and cooking tips, check out our website and grab a copy of our cookbook!