Punjabi Choley - Chickpeas cooked in a Fiery Onion & Tomato Gravy

Wednesday, September 21, 2011

I love using chickpeas in my dishes .. I think its my favorite legume, because its always stocked up in my pantry & I end up using this more often than any other legume. And, Choley is another easy Punjabi dish that is very simple, hearty & nutritious.

If you have soaked chickpeas on hand, this takes really very few minutes, which is why I end up making this very often on weekdays.

Punjabi choley

There are numerous ways in which this is made .. Sometimes, chopped tomatoes are used instead of puree & sometimes, cooked onions & a handful of chickpeas is ground into a paste, to add more body to the gravy. While, I don't grind the onions, I mostly like using tomato puree instead of chopped tomatoes. Tomato puree adds more base to the gravy & gives a nice red color, which I love

You Will Need:
  • 1 cup chickpeas - cleaned & soaked overnight or for 6 hrs
  • 2 red onions - chopped
  • 150 ml - Tomato puree ( I Used store bought )
  • 1 tsp freshly grated ginger
  • 1 tso chopped garlic
  • 1 tsp red chilli powder
  • A pinch of turmeric
  • 1 tsp Chana Masala powder ( I used Everest Brand )
  • 1/2 tsp Garam Masala
  • Salt as per taste
  • 3 tsp oil
  • Coriander -  for Garnish
How To:
  • Pressure cook chickpeas with a tsp of salt. once done, drain & reserve stock & set aside.
  • Heat oil in a pan, add ginger & garlic. Saute for about 30 secs. Add chopped onions & a pinch of turmeric. Saute until they turn pink.
  • Now, add red chilli powder, chana masala powder, & mix well. Pour tomato puree & give it a gentle mix. Let it simmer for about 3 mins.
  • Add cooked chickpeas, salt & garam masala & mix well. Add about 3/4 th cup of water & simmer for about 10 mins.
  • Garnish with fresh coriander & transfer to a serving bowl

Serve with onion rings & lemon wedges, alomg with HOT Phulkas .. Enjoi !!!

NOTE: The longer the gravy sits, it tends to thicken a bit .. If you find the gravy thick, just add a little water & reheat before serving.

For Dilli Style Choley - Boil chickpeas with 1 tea bad & discard the tea bag later. And, add about 1/2 a tsp of Anardana Powder along with Everest Chole Masala. This lends a deep brown color to the dish & add a slight tart taste.

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