I recommend you soak your chickpeas for 4-6 hours. At the end, we reserve our cooking water so that it’s infused with our masala to create an extremely flavourful gravy! Do I need To Soak the Chickpeas? What’s amazing about all of these incredible flavours is that the chickpeas truly soak them all up! But to add on to this, the chickpeas themselves will also be loaded with flavours! We’ll be cooking our chickpeas with fragrant whole spices including bay leaf, cinnamon, and clove. The tamarind adds some sourness to our curry, which complements the creamy chickpeas and spicy masala quite nicely!
I also like to add tamarind to this curry. I’m not going to be adding too much here so that it’s not too hot but instead we can appreciate the wonderful flavours at play here. “Masala” refers to the base of our gravy for the chickpeas. This easy classic chole recipe has an excellent balance of a couple of classic spices, incorporating hing, cumin seeds, chana masala, turmeric and deggi mirch, or red chili powder in our masala. The street-side recipes are much more chatak as we’d say! I can’t give a direct translation to what that means, but let’s get as close as possible and say it’s a combination of tangy, spicy, and hot! This is the chole I grew up loving as a kid, but now that I’ve nailed this homestyle recipe, it certainly now has a place in my heart and I can appreciate both! I hope you will as well! To be honest, at first I wanted to share a street-style version of the dish, but turns out you need a very special ingredient to get that lovely brown colour - TEA! I’ll make a street-style version at some point, but for now enjoy this homestyle variation! Here, the colour of the masala is a bit redder because of the tomatoes.Īdditionally, this chole recipe is much milder than the street-side variations. This classic chole recipe is what I call a “homestyle” chole. With that being said, let’s get to preparing an extremely yummy Punjabi chickpea curry! About Easy Classic Chole Recipe
#BEST PUNJABI CHOLE RECIPE HOW TO#
The key to a delicious chole is to really cook your chickpeas perfectly! If you mess this up, it will ruin the entire flavour of your masala, and that will be very disappointing! Don’t worry though, this recipe will show you how to cook your chickpeas perfectly so that you’re set up for success for an amazing chole masala! The chickpea water is also very important, because it has tremendous flavours that will really enhance your dish! Maybe this sounds conceited, but I know I can make good food! There have been other occasions where I didn’t like a dish at a restaurant or prepared by someone else, but when I tried my hand at the dish, it turned out fantastic! So, I thought, let’s give chole a go! One of my messages on this platform is that innovation comes from an open mind, so I tried to be open minded about it. I was always turned off by it from my experiences growing up. Unfortunately, no offense to my mom, but I didn’t like it very much when she did! She was very inconsistent with her preparation! The chickpeas would either be not cooked enough, overcooked, or just right! Whenever she would nail her recipe, my sister and I would say “Mumma, make it exactly how you did it! Last time was perfect!” However, she just could never redo her chole the perfect way we knew and loved, so I would be adverse to having it.Īfter I arrived to Canada, it had been quite some time before I started making chole myself. When I was a kid in Delhi, my mom would prepare chickpea curries similar to this one.
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