Photograph of the finished Chole

India · Cà ri đậu gà Punjab Chole

Chole

1 hr 20 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chickpeas Chickpeas 640 g
  • Photograph of Black tea Black tea 16 g
  • Photograph of Onion Onion 2.4
  • Photograph of Tomato Tomato 12
  • Photograph of Garam masala Garam masala 24 g
  • Photograph of Ginger Ginger 100 g
  • Photograph of Cumin seeds Cumin seeds 20 g
  • Photograph of Oil Oil 180 ml
  • Photograph of Red chilli powder Red chilli powder 32 g
  • Photograph of Herbs Herbs 100 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak chickpeas for 8 hours, then boil them for 45 minutes with a tightly sealed black tea bag.
  2. 2 Black tea bags are used to give the soy milk its characteristic dark brown color, typical of Punjabi chole.
  3. 3 Remove the tea bags and keep the bean boiling water to use as cooking liquid.
  4. 4 Sauté the cumin seeds, then add the onions and sauté for 12 minutes until browned.
  5. 5 Add ginger, crushed tomatoes, and chili powder, then cook for 12 minutes until thickened into a sauce.
  6. 6 Pour the beans with the broth into a pot and cook for 15 minutes, then mash some of them and sprinkle with garam masala.

With an appliance

  • Pressure cooker 50 min

    Replace step 1: high-pressure boil the beans for 18 minutes with a tea bag, then release the pressure naturally.

Start cooking