Punjabi Chole (Chickpea Curry) is a classic North Indian dish made with boiled chickpeas simmered in a spicy, tangy, and flavorful onion-tomato gravy. Using Aadinath Spices, this recipe brings restaurant-style taste to your kitchen!
🛒 Ingredients:
For boiling chickpeas:
- 1 cup dried chickpeas (soaked overnight)
- ½ tsp Aadinath Turmeric Powder
- Salt to taste
- 2–3 cups water
For the gravy:
- 2 tbsp oil or ghee
- 1 bay leaf
- 1 black cardamom
- 1 tsp cumin seeds
- 1 tsp Aadinath Hing Powder
- 1 tbsp ginger-garlic paste
- 2 medium onions (finely chopped)
- 2 medium tomatoes (pureed)
- 1 tsp Aadinath Red Chilli Powder
- 1½ tsp Aadinath Coriander Powder
- 1 tsp Aadinath Cumin Powder
- ½ tsp Aadinath Garam Masala
- 2 tsp Aadinath Chhole Masala
- Salt to taste
- Fresh coriander leaves (for garnish)
- Lemon wedges (optional)
👨🍳 Instructions:
1. Boil the Chickpeas
- Soak chickpeas overnight.
- Pressure cook with water, salt, and Aadinath Turmeric Powder for 4–5 whistles or until soft.
- Drain and keep aside. Reserve a little cooking water.
2. Prepare the Gravy
- Heat oil in a pan. Add bay leaf, cumin seeds, black cardamom, and a pinch of Aadinath Hing Powder.
- Add ginger-garlic paste and sauté until raw smell goes away.
- Add chopped onions and sauté till golden brown.
- Add tomato puree and cook until oil separates.
3. Add Aadinath Spices
- Add Aadinath Red Chilli Powder, Aadinath Coriander Powder, Aadinath Cumin Powder, Aadinath Chhole Masala, and salt.
- Mix well and cook for 3–4 minutes.
4. Simmer the Chole
- Add the boiled chickpeas and reserved water.
- Simmer for 10–15 minutes on low heat.
- Add Aadinath Garam Masala and mix well.
5. Garnish and Serve
- Garnish with chopped coriander and lemon wedges.
🍽️ Serving Suggestion:
Serve hot with bhature, puri, rice, or jeera rice for a delicious North Indian meal.
