Punjabi Chole (ChickPea Curry)

Chole with Rice, Onion and Papad

Chole is traditional Indian Cuisine for the North western part of the country, Punjab. Chole made from Kabuli Chana (Chickpea) like other lentils is filled with proteins.

If you have all the ingredients ready cooking time for this is around 45 min.

1. Rinse and soak the chole (chickpeas) in enough water overnight. Add enough amount of water as the chole increase in size after soaking it.
2. In a pressure cooker add the chole along with one tea bag. water level should be little above chick pea.
3. Season with salt and pressure cook Chickpea for 30 min. Chick pea should be cooked well and softened enough that it mashes when press it with spoon. It should not give you a bite when you eat it.
4. To the Heated Oil add the pasted made with onion, Green chilly, Ginger. Once this paste starts to change color (to brown) add tomato paste and salt. Cook this onion tomatoes paste till you see oil on the sides of the paste. 
5. Now add Chole Masala to the paste. This is a mixture of spices that are grinded and is available readily in Indian stores.
6. Simmer the flame and cook this paste for 10-15 min. add little water if required.
7. Add boiled Chickpea to this paste and cook for another 15 min.
8. Serve Chole curry after 1-2 hr. This will allow the falvor mix with chole completely.
9.  

You can Serve this with Rice or Roti (Indian bread) or with White/brown bread. This can also be served with Samosas.