Chole (Garbanzo beans in Spicy Gravy)

Another of my favorite punjabi dish (curry). Chole Batura was a "sure to order" item for all of my restaurant visits in India. And of course, Mummy made really yummy Chole Batura once in a while too, mostly when we had guests coming over.

In fact, I was so in love with Chole that I used to have it along with the Kerala special "Puttu". :D Another time when I had yummy unforgettable Chole experience was at one of my closest friend, Nidhi's (Punjabi) place. It had that special Punjabi touch to it. :)

Ingredients

Kabuli Channa/Garbanzo Beans – 2 C
Water – 8 cups
Black Cardamom – 1
Bay Leaf – 1
Cinnamon Stick – 1″ Pc
Salt – to taste
Oil – 1.5 T
Asafoetida – a pinch
Tomatoes(Chopped) – 2
Anardana – 1/2 t
Red Chili Powder – 1/2 t
Dry Mango Powder (Amchur) – 1/2 t

Method

Soak Channa overnight.
Move Channas along with the soaked water into the pressure cooker.
To this, add cinnamon, bay leaf, cardamom & Salt.
Cook this mix in the pressure cooker till three whistles.
Simmer and cook for 10 -15 mins more, turn off and keep aside to cool along with the stock.
Heat oil in a pan on medium heat.
Add asafoetida and tomatoes into it and continue cooking till the oil seperates.
To this, add the red chilli powder, dry ,mango powder & anardana powder and stir well.
Add channa, along with the stock (kept aside to cool), to this mix and stir well.
Cover with a lid and allow it to boil.
Once it starts to boil, simmer heat and let it cook till the gravy turns thick and mushy.
Yummy chole is ready to serve.
It goes best with Batura, Poori, Roti and other Indian bread.

Note: You could add Chole Masala powder (1 t ) along with the other powders to add to the taste.

Comments

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