How to make Jain Punjabi Chole -
Punjabi style chole made without onion and garlic.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Chickpeas (kabuli chana) (काबुली चना),
Cuisine : Jain
Course : Main Course Vegetarian
For more recipes related to Jain Punjabi Chole checkout Kale Chholay, Chana Pindi, Chole Chana Dal, Sindhi Chana . You can also find more Main Course Vegetarian recipes like Paneer Do Pyaza - SK Khazana Malai Sak Cluster beans in mustard sauce Stuffed Tindas
Jain Punjabi Chole Recipe Card
Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!
Prep Time : 8-10 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Jain Punjabi Chole Recipe
Chickpeas (kabuli chana) soaked overnight 1 1/2 cup
Salt to taste
Dried Indian gooseberry (amla) 3-4
Tea leaves 2 teaspoons
Oil 4 tablespoons
Cumin seeds 2 teaspoons
Green chillies silt 2
Tomatoes 4 medium
Coriander powder 2 teaspoons
Red chilli powder 1 teaspoon
Pomegranate seeds (anardana) powdered 1 tablespoon
Fresh coriander leaves 2 tablespoons
Method
Step 1
Take chickpeas in a pressure cooker. Add three cups of water. Tie tea leaves and dried amla in a piece of muslin cloth and add along with salt.
Step 2
Cook under pressure for four to five whistles or until the chickpeas are completely done and tender. Remove the muslin cloth bag.
Step 3
Puree three tomatoes and cut the remaining into one-inch cubes. Roast one teaspoon cumin seeds. Cool and powder. Heat two tablespoons oil in a pan. Add the remaining cumin seeds.
Step 4
When they begin to change colour add slit green chillies and sauté for a minute. Add tomato puree and sauté till oil begins to separate. Add coriander powder, cumin powder, red chilli powder and anardana powder and sauté till oil separates.
Step 5
Add drained chana and mix well. Adjust salt and simmer for five to ten minutes. Take it off the heat. Heat the remaining oil in another pan.
Step 6
Add the tomato cubes and sauté for a minute. Pour this into the chana mixture and keep it covered for five minutes. Serve hot garnished with coriander leaves.
Nutrition Info
Calories : 1135 Kcal
Carbohydrates : 99.7 gm
Protein : 28.4 gm
Fat : 69.1 gm
Other : 38.5gm
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
