Chole Bhature is a very famous North Indian dish, which is eaten through out India and even overseas. I beleive mostly in North India it’s a staple Sunday breakfast or brunch.. There are so many joint’s that are very famous for their chole bhature and people love them to life.
I have lived a couple of years in Delhi and my husband is a die hard fan of this dish.. especially from Anandji (Lajpat Nagar). Still when we visit India, every single day, yes you heard me right every day he will have it for his brunch.. And if that’s accompanied with lassi it’s the best combination.. Personally, I can’t handle this too much, it’s very heavy for me. I enjoy it occasionally and prefer homemade rather than market ones.
So this time again I made chole Bhature at my Melbourne residence on my husband’s demand.. or craving as I say!! This time more authentic using paneer in it giving it more of a north Indian touch..
Here presenting my version of Punjabi chole an Everyday Meal Idea – Simple & Easy.. Thanks for stopping by.. Happy Cooking 🙂
It’s always best to soak legumes overnight, they cook faster and it’s even said it helps to settle the acid levels. Wash the Chole properly and then in a cooker top up with water, two tea bags, 1 tsp salt and 2 black cardamom. Make sure to remove the tags from the tea bags and crush open the cardamom.
If the chole are soaked well, they might just need two to three whistles to cook properly. The proper consistency is when chole mashes easily between your fingers.Separate water and chole, make sure not to discard the water we will need it for the curry. Then add the dry spices and marinate the chole. Keep it aside meanwhile make the masala.
In a wok/kadhai/pan add oil, once the oil is hot add cinnamon stick and cumin seeds. Let the seeds crackle then add sliced onions, chopped ginger and ginger – garlic paste.
Sauté the masala till it’s dark in colour and the raw smell of ginger garlic disappears (refer to the picture) then add the channa masala to it.
Then add tomato puree and cook till it starts to blend well and leaves little oil. Then add green chillies slit lengthwise.
Meanwhile when the masala is cooking, take a ladle full of chole, using very little water and grind them to a paste. This helps the curry to thicken or else you would find curry watery. Mix the chole paste in the masala and sauté it further.
Then add the marinated chole, amchur and water(first use the water from the cooker) depending on the curry consistency you looking for.
Cut paneer in small cubes and add them to the curry.
Mix the curry well, taste check and garnish with fresh coriander, julienne ginger and cumin powder. Serve it hot with Bhatura / Roti / Paratha or else Chole Chawal is also a awesome combination!!..
- 2 cup Chole(Chickpea)
- 2 Tea bags
- 2 black Cardamon (Kali Elaichi)
- 2 Onions, minced
- 1 Onion, sliced
- 1 tsbp oil
- 1 tbsp homemade Cumin powder (Jeera powder)
- 1 tsp Coriander powder (Dhaniya powder)
- 1 tsp Red chilli powder (Laal mirch)
- 1 tsp Garam Masala
- Salt to taste
- 1 tsp Cumin seeds (Jeera)
- 1 Cinnamon stick (Dalchinni)
- 1 tbsp Channa Masala
- 1 tsp dried Mango powder (Amchur)
- 1 tsp Ginger, chopped (Adrak)
- 1 tbsp Garlic – Ginger paste (Adrak – Lasun paste)
- 1 cup Tomato puree
- 2 green Chillies, slit (Haari mirch)
- 1/2 cup Cottage Cheese, diced (Paneer)
- Fresh coriander for garnish (Dhaniya)
- Ginger Juliennes for garnish
- Soak chole overnight for best results. Then in the pressure cooker add the chole, salt, kaali elachi, tea bags and enough water to soak them all well and little more to it. Make sure to remove the tags from the tea bags.
- Give two whistles or pressure cook till the chole are cooked properly and look little mushy. Once done separate the chole from the water, make sure not to throw the water away.
- In a mixing bowl add the chole and marinate them with salt, red chilli, jeera powder, dhaniya powder, amchur and garam masala and keep it aside.
- Then, in a wok add oil and once the oil is hot add jeera and dalchinni. When the seeds start to crackle add chopped ginger . Sauté it and then add the sliced onions and sauté it further for a minute.
- Add the ginger garlic paste and sauté it till the raw smell goes then add salt and minced onions.
- Cook onions till they are brown, mixing in between. Once the onions are brown add channa masala and tomato puree and sauté it well. Then cover and cook till oil separates from the mixture. You can even cover the mixture and cook, this helps.
- Add slit green chillies and further cook the mixture.
- Take one ladle of marinated chole and grind it using very little water and add this to the masala on the gas. This helps the curry to thicken.
- Now add the marinated chole and mix it well for all the masala to be coated well on the chole and cook it further for 5 minutes.
- Add water to the chole, depending on how much curry you prefer and further cook it for 5 minutes and then add the paneer cubes and mix them very gently not breaking them and let the chole cook for 5 to 7 minutes and do a taste check for salt or other spices and adjust them accordingly.
- Then garnish them with dhaniya and adrak julivennes and serve hot with soft bhatura.
- Can be consumed with Bhatura, rice, roti or paratha also.