Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- To Boil
- 250 grams Chole (Chickpeas)
- 1 teabag ( this is used to give the black colour)
- 4-6 Pieces Kali Ilaichi
- Salt to taste
- Black Salt 1 teaspoon ( use as desired or mix half of white salt and half of black salt)
- 3-4 Green Chillies - finely chopped
- 2-3 Tomatoes - finely chopped
- 1 piece Ginger - finely chopped
- 2-3 tsp Green Corriender - finely chopped
- 1 Onion - finely chopped
- 1/2 tsp Mangopowder (aamchur)
- 1 Tbsp Garam Masala
- Red Chillies to taste
- 2 tsp dry Corriender
- 100 gms Table spoon Ghee
- 2 pieces Bay Leaves
- For Dry Spices ( Masala)
- 1/2 teaspoon Garam Masala
- 6 pieces Clove
- 1 piece Cinnammon
- 1 tsp Black Pepper
- 1 tsp. Jeera
- 1 tsp Coriander seeds
- 2 tsp Anardana
Directions
Soak Chole (Chickpeas) in water to soak overnight.
Take a pressure cooker ( or use a normal vessel for boiling) and add Chole, tea bag,sal and Black Elaichi and add lots of water and boil for 10 minutes in the pressure cooker ( 30 minutes in a normal vessel). DO NOT OVERCOOK .If you overcook Chole it will end up like a starchy paste.
After cooking discard the teaback.
On a Tava or a frypan , roast all dry masala and make a rough powder out of that and keep aside.
In a seperate pan heat oil and add bayleaves and then fry the onions till golden brown.
Add Garam Masala and tomotoes and fry and then add all the Chole ( keep the water seperately ) in the pan and mix well for 2 minutes.
Add the dry Masala which you have already roasted on a pan.
Add water in which you boiled the Chole earlier.
Let it bring to a boil and then let it simmer for 10 minutes.
If the curry looks too thick then add some water.
Mash some of the chole by pressing it with a spatula to give it a thick consitency like thick cream.
Garnish it with chopped coriander. Green chillies halves.
Red onions soaked in vinegar are an excellent accompaniment with Chole.
Serve with Rice, or Bhature .
TIPS : The chole which you eat in the shops have slightly blackish colour.
This can be achieved in many ways at home.
While boiling the choles add teabags ( 1 or 2 ) to add the slightly black colour.
Add 2 -3 drops of soya sauce while you finished the cooking( DO NOT add more than this otherwise the taste will be overshadowed with Soya Sauce flavour)
While Preparing the dry masala , Roast them till they start getting burnt and turn black.
Category:Indian Recipes
Category:Punjabi
Category:Punjabi Vegetarian