Punjabi Chole Masala

Punjabi Chole Masala

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