Punjabi cholay


  • 250g : Kabuli Chana (Chick Pea).

  • 2 : Onions Chopped .

  • 2 : Tomatoes finely chopped.

  • 2 : Teabags.

  • 1 : Tej Patta.

  • 3 : Cloves ( laung).

  • 2-3 : Black Cardamoms.

  • 1 : Small Cinnamon Stick (Dalchini).

  • 1 : Tbsp Cumin seeds( Jeera).

1 : Tsp Coriander (Dhania powder).

  • 1 : Tsp Cumin seed powder ( Jeera powder).

  • Red Chilly powder According to taste.

  • Salt According to taste .

  • 1 : Tsp Anardana powder (Pomegranate powder).

  • 1 : Tsp Amchur powder( Mango powder).

  • 2 : Tablespoon of Choley Masala.

  • 1 : Tablespoon of Ginger-Garlic paste.

  • 2 : Green chillies chopped.

  • Chopped greenCoriander leaves.

Method of preparation:

  • Soak kabuli chana in the water a night before preparation.

  • In a presure cooker place the kabuli chana, tea bags, cinnamon stick, cloves and black cardamom, tejpatta cook the chana untill they are properly boiled.

  • when the chanas are cooked remove the teabags.

  • Keep the Chanas and water in which chanas are boiled aside.

  • Meanwhile take a pan, heat the oil add green chillies+cumin seeds.

  • When the seeds starts spluttering add chopped onions and ginger-garlic paste, saute onions till they turn brown in colour.

  • Further add chopped tomatoes, turmeric powder, red chilly powder and coriander,cumin seed powder.

  • Cook till all the masalas are properly cooked and the oil leaves out of it.

  • Add anardana powder and amchur powder and mix well.

  • Now add the boiled kabuli chana along with the water and the whole spices add salt according to taste.

  • Cook choley on a medium flame for few minutes in order to get the gravy mixed with spices add choley masala.

  • Can use lemon juice for taste along with sprinkling chopped onion and tomatoes.

  • Garnish with chopped coriander.

  • Serve with bhaturas.


Popular posts from this blog

Tricolour Sandwiches

Chocolate ice cream

Carrot curry