Punjabi Chole

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Product Description

To be server to 4 people

In a bowl, wash and soak 1/2 kg Kabuli channa (chick peas} overnight
Take a small cloth and put in two tsp of tealeaves in it. Tie this cloth firmly with thread so that the tealeaves do not spill out
In a pressure cooker put in the Kabuli channa, enough water to cover the Kabuli channa and the Lea leaves bag
Pressure cook for three whistles. Then lower the flame for a few minutes before taking off the flame. Do Not open the pressure cooker immediately. Once the steam escapes From the pressure cooker drain and keep the Kabuli channa aside. The tealeaves bag can be disposed off
In a deep pan add 4 tbsp of vegetable oil and 3 onions finely grated, Stir on a low fame till the onion turns golden brown.
Now add the kabuli channa, 1 tbsp Dhanhar Punjabi chhole masala, 1 tsp Dhanhar turmeric powder and I tsp Dhanhar red chilly powder, Stir for 5-7 minutes
Then add 3 finely diced tomatoes, 2 tbsp salt and simmer for 5 minutes
Add 3 cups water or as required for the gravy. Lower 11ame and simmer For I5 minutes
Take off the flame and sprinkle finely chopped coriander. Can be served with rice or Indian breads