Punjabi Chole
A yummy protein packed white chickpea (chole) gravy from the soil of Punjab with a blend of aromatic spices. It tastes great with Poori/Paratha/Roti/Rice.
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Cooking tools:
- Cheesecloth
Ingredients
- Chole (White Chickpeas) - 1/4 kg
- Tomatoes - 4 medium
- Onions - 2 medium
- Green/Red chilli - 1
- Ginger grated/paste - 1/2 teaspoon
- Garlic paste - 1 teaspoon
- Anardana (Dry pomegranate seeds) - 1 teaspoon
- Teabag - 1 or Tea potli - 1 teaspoon
- Turmeric (Haldi powder) - 1/2 teaspoon
- Red chilli powder - 1 teaspoon
- Coriander (Dhania powder) - 1 teaspoon
- Garam masala powder - 1 pinch
- Chole Masala powder (Chana Masala powder) - Readymade from Everest - 2 teaspoon
- Cumin seeds (Jeera) - 1 teaspoon
- Hing - 1/2 teaspoon
- Bay Leaves (Tej patta) - 2 piece
- Black Cardamom (Badi elaichi) - 2 piece
- Black pepper (Kalimirch) - 2 piece
- Cinnamon (Daalchini) - 2 piece
- Cloves (Laung) - 2 piece
- Oil - 1 tablespoon
- Salt to taste
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