Punjabi Chhole

Punjabi chhole

¼ kg kabuli chana

2 onions, chopped

3 tomatoes, chopped

1” ginger

3-4 green chillies             

Salt

½ tsp turmeric powder

3-4 flakes garlic, paste

½ tsp Red chilli powder

1 tsp dhania powder

½ tsp jeera powder

1 tsp jeera

1 tsp sugar

1 tea bag

½ tsp garam masala
1 tbsp kasuri methi

Corriander leaves, for garnish

Soak chana overnight in water. Pressure cook with water (above chana level) and turmeric powder for 5-6 whistles. Also add tea bag in the cooker. This is for giving colour.

Crush green chillies and ginger.

Heat oil in kadai, add jeera. When it crackles, add garlic paste. When brown, add crushed ginger-chilly and saute. Add onions and sauté till brown. Add tomatoes, chilli powder & dhania powder. Cook well. Now add cooked chana (along with its water) and salt. Take aside 1 tbsp of cooked channa and mash it and add to the gravy. This will make the gravy thick. Add garam masala. Simmer on slow fire till gravy is thick.  Add Kasuri methi. Garnish with corriander leaves. Serve with Batura or rotis.