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Before you jump to Punjabi Chole recipe, you may want to read this short interesting healthy tips about Goodies that give You Power.
Eating healthy foods can make all the difference in the way you feel. When we eat more healthy foods and less of the unhealthy ones we typically feel much better. A piece of pizza doesn’t have you feeling as healthy as consuming a fresh green salad. Sometimes it’s tough to find wholesome foods for snacks between meals. You can spend several hours at the grocery store searching for the perfect snack foods to allow you to feel healthy. Here are a few healthy snacks which you can use when you need a quick pick me up.
If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. A slice of whole wheat toast, for instance is a great snack in the morning. Chips and crackers created from whole grains can be great for quick treats to eat on the go. Whole grains are always better than highly processed grains included in white bread.
You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to punjabi chole recipe. To cook punjabi chole you need 20 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Punjabi Chole:
- You need 1 cup chickpeas
- You need 2 onion (paste)
- Use 3 tomatoes (puree)
- Use 2 green chillies
- Use 1 tbsp ginger garlic paste
- Take 1 bay leaf
- You need 1 black cardamom
- Use 1 cinnamon stick
- Provide 1 tea bag
- You need to taste salt
- Get 2 tbsp chole / chana masala
- Provide 1 tsp kashmiri red chilli powder
- Get 1 tsp coriander powder
- Get 1/2 to cumin powder
- Use 1/4 tsp red chilli powder
- Use 1/4 tsp turmeric powder
- Take 1 lemon juice (optional)
- Get 1/4 tsp garam masala powder
- Prepare 1 tsp kasoori methi
- Prepare 1 cup fresh coriander chopped
Steps to make Punjabi Chole:
- Soak chickpeas overnight in enough water.
- In a pressure cooker add soaked and drained chickpeas,as required water, bay leaf, cardamom, cinnamon stick, tea bag and salt. pressure cook for 7 - 8. whistles or until done.let the pressure release by itself and drain the chickpeas. keep aside.
- In a pressure cooker or (in a wok)heat oil,once hot add cumin seeds, cloves and pepper corns.let the cracks.add onion paste and fry the onion till light golden brown in colour.add ginger garlic paste and stir well and cook for a min until raw smell of ginger garlic goes away.
- Add tomato puree (blend tomatoes along with green chillies to make puree)stir and cook covered for 3 -4 mins.on low to medium heat.
- Add dry spices - chole masala, coriander powder, red chilli powder, turmeric powder, kashmiri red chilli powder and salt.mix well and cook until oil separates from masala.
- Now Add drained chickpeas into the prepared gravy and saute well.cook for 4 -5 mins.on low flame till all the chickpeas coated well.
- Add as required water according to your preference to make desired consistency of gravy.cover with lid and just cook for 1 whistle so the oil will comes on the surface.
- After done sprinkle garam masala powder, kasoori methi and garnish with fresh coriander leaves.squeez lemon juice too.
- Serve hot with roti, paratha or with rice.
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