Punjabi Choley
A very delicious, spicy and popular chickpea curry cooked in tangy tomato sauce – specialty of Punjab(India)
Servings: 5 person
Calories: 363kcal
Ingredients
boil chick peas with
- 1.5 cup Chick Peas/ Kabuli Chana
- 1 inch Cinnamon /daalchini
- 2 Black Cardamom / Badi Elaichi
- 8 Whole pepper corn/ Sabut Kali Mirch
- 3 Cloves / Lavang
- 1 tea bag
- 3 Amla pieces
- 1/2 tsp Baking Soda
Grind together-
- 4 medium Tomatoes / Tamatar
- 3 Green Chillies / Hari Mirch
- 1.5 tsp Ginger / Adrak
Tempering
- 1 Tejpatta/ Bayleaf
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- 2 tsp Gram flour / Besan
- 4 tbsp Cooking Oil
- 1/3 tsp Carom Seeds / Ajwain
spices-
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1/2 tsp Black Salt / Kala Namak
- 1 tsp Salt / Namak
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 2 tsp Mango Powder / Amchoor Powder or tamarind paste
- 1/2 tsp Garam Masala Powder
- 1.5 tsp Chana Masala
Instructions
- Wash and soak chickpeas at least for 8 hours. add soda in the water
- Wash them well with clean water and take in a pressurecooker,add cinnamon, black cardamom, cloves, peppercorns,tea beg,amla pieces,baking soda and 2.5 glasses of water.
- Pressure cook for 5-6 whistles on medium heat or till chick peas are cooked well.(soft to touch).
- Open the cooker and remove the tea beg and amla pieces .
- Grind and make smooth puree of tomato,green chilies and ginger.
- Heat oil in a pan,add bay leaf ,cumin and asafoetida,when it start crackling add gram flour and roast to a golden colour.
- Now add tomato puree,mix, cover and cook for few minutes on low flame.
- Leach the tomatoes before using for kidney patients.(slice and soak tomato in water for few hours and then discard that liquid)
- Add all the powdered spices and ajwain,cook till oil start separating from the gravy.
- Now add boiled chick peas and enough water-1/2 cup to 1.5 cup (depends on how much gravy you need).mix well
- Cover and cook on slow heat for 15 minutes.keep stirring
- Add some lemonjuice according to your taste.Garnish with fresh coriander and ginger juliennes.
- You can also add fried potato cubes,grated paneer and some stir fried tomato pieces before serving.
Notes
Tips –
1 –To Make Chana Masala-
Dry roast 1.5 t.s coriander seeds,1 tsp cumin seeds and 1/2 tsp anardana(dried pomegranate seeds) and
then grind with 2 cloves , 1 black cardamom,1/4 inch cinnamon and make a fine powder OR use ready
made chana masala powder.
2 –QUICK VERSION– Use ready made cooked tin of garbanzo beans/chick peas and start from step 5.
3 –Amla-Amla is added to give a dark brown colour and flavour to the dish.and if you don’t have amla, then tie a tsp of tea leaves in a muslin cloth and add at step 2.
Dry roast 1.5 t.s coriander seeds,1 tsp cumin seeds and 1/2 tsp anardana(dried pomegranate seeds) and
then grind with 2 cloves , 1 black cardamom,1/4 inch cinnamon and make a fine powder OR use ready
made chana masala powder.
2 –QUICK VERSION– Use ready made cooked tin of garbanzo beans/chick peas and start from step 5.
3 –Amla-Amla is added to give a dark brown colour and flavour to the dish.and if you don’t have amla, then tie a tsp of tea leaves in a muslin cloth and add at step 2.
Nutrition
Calories: 363kcal | Carbohydrates: 45g | Protein: 13g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Sodium: 927mg | Potassium: 708mg | Fiber: 13g | Sugar: 9g | Vitamin A: 641IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 5mg