The most famous type of chole recipe is the amritsari chole and the second one is peshawari chole.
The only difference in both the chole is that first one is medium spicy and darker in colour. The second one is reddish in colour and it is often tasted very spicy.
I love the punjabi dhaba style chole masala which we will be seeing in this article today.
For preparing chole :
Soak chole overnight and pressure cook for upto 5 whistles. 1 high whistle and 4 slow whistles. set it aside.
I like the chole to be white in colour as such i dont add tea bags or any flavour to it.
But another method is that while setting to pressure cook add a tea bag to enrich a darker color. along with few mixed indian whole spices like, bay leaf, cinnamon, star anise, black cardamom etc.
For preparing instant chole masala powder :
In a fry pan just dry roast all the spices mentioned under the ingredient list. Grind to fine powder and set it aside.
For preparing Gravy :
- In a wide chatty, add oil, mustard seeds to splutter, jeera, fennel seeds (saunf), bay leaf, cinnamon stick, cardamom, you can add all these together at once instead of adding one by one. so that the spices cook evenly.
- Add chopped tomato, curry leaf, chopped green chilli, ginger garlic paste and cook well sinked under the oil. add a spoonful of chole masala that was prepared instantly. along with kashmiri chilli powder, degi chilli powder, turmeric, coriander and jeera powder.
- add the cooked chole and saute in the spice for a couple of minutes. so as to infuse the chole with the flavours. let the chole cook to a point until it get mashed within one press when you pinch it.
- If the chole is just cooked then it would not absorb all the flavours.
- Add tomato puree along with salt, simmer and bring to a good boil. garnish with finely chopped coriander.
- compliment with poori, paratha, jeera rice and raita.