Punjabi Choley| Garbanzo beans Curry

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Punjabi Choley or Chick peas or Garbanzo beans are my family all time favorite food. Choley or chana masala curry as they are called in India is a spicy curry made with chickpeas, onions, garlic, ginger and tomatoes mixed with with some spices. Some people use a market bought spice blend called chana masala, but I use my own combination of spices.

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Sundays are always a special day in my family. My Husband and son wait for Sundays as they know , I would be cooking something really heavy and rich. This Sunday, I made their favorite choley Bhaturey, Sookhey aloo and served with green chili pickle and some onion rings.
My Son was so delighted to have this food and his statement was..Thanks Mommy..waiting for next Sunday !
choley bhatureyIMG_1712There are many ways to cook Choley/chana masala, but I follow my mother’s recipe always. She never uses market bought spice blend, instead she makes her own masala blend using cumin, dry mango, kala namak ( black salt), heeng, turmeric, coriander and red chili powder. She also add Kasturi methi leaves to enhance the flavor.

PUNJABI CHOLEY

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS

Chickpeas (kabuli chana)- 1 cup
Ginger Garlic paste- 1tbsp.
Oil- 3 tablespoon
Onions Chopped-2 medium
Green chillies slit- 3-4
Tomato puree- 1 cup
cloves-3-4
Big cardamoms- 2
Bay leaves- 1 big
salt- to taste

SPICES USED

Turmeric Powder- 1/4 tsp.
Coriander Powder- 1/2 tsp
Cumin Powder- 1/2 tsp
Kasoori methi powder-1/2tsp
Amchoor ( dry mango) powder- 1/2 tsp
Kala Namak- 1/2 tsp
Heeng ( Asafoetida) – a pinch
Red chili powder- 1/2 tsp.

METHOD

  • Wash and soak chickpeas for 6-8 hours may be overnight. Drain the chickpeas and place them in a pressure cooker with four cups of water and salt. Cook in Pressure cooker for six to eight whistles or till the chickpeas are completely cooked and soft.
  • Drain the chickpeas and reserve the cooking liquid. Heat oil in a pan and Cardamom, cloves, bay leaves and green chillies till lightly browned. Add onions and saute them till they become transparent.
  • Add ginger garlic paste and stir fry for anther 2 -3 minutes. Add all the other spices and about 1 table spoon of water. Cook for another 2-3 minutes.
  • Add tomato puree and mix and sauté for two to three minutes. Cook this whole masala till it starts leaving oil from all the sides. Add boiled chickpeas and little more salt and mix. Add cooking liquid as required and simmer for three to four minutes.
  • Add few drops of lemon juice and  Garnish with fresh cilantro leaves, onion slices  and serve hot with rice or Bhaturey.

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