Punjabi Chole
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This dish is made by Punjabis . They serve with Batura. In this dish I have not used onions an garlic. The gravy is made from tomatoes. You can eat with rice if you wish too
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Ingredients
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Instructions
- Soak kabuli channa overnight.
- Next day pressure cook it for 4 to5 whistles while putting to pressure cooker add in a small cloth elachi, cinnamon sticks, clove, peppercorns, tea powder wrap an tie the cloth tightly so the masalas don't come out
- In a kadai add oil, fry jeera, bay leaf let it crackle then add the masalas red chilli powder, amchoor powder, dhanya powder, channa masala powder, mix well then add the ginger chilli paste an stir for sometime.
- Then add the grated tomatoes
- Keep stirring till oil comes out. Then add the channa an stir for sometime then add the garam masala pd,crushed kasturi methi, chopped coriander leaves an mix well.
- Then add the channa water an mix well. The gravy should be medium consistency. Serve and enjoy!
Notes
- If you wish to add onions you can add.
- This can be eaten with bread also.
- The spices should be added according to taste.
Recipe Nutrition
Calories: 128 kcal | Carbohydrates: 15 g | Protein: 6 g | Fat: 5 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Sodium: 88 mg | Potassium: 163 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 356 IU | Vitamin C: 4 mg | Calcium: 42 mg | Iron: 3 mg
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