Chickpeas (Chole) – 2 cups
Onions – 2 – 3
Tomatoes – 3-4
Green chillies – 4-5 slit into halves
Black tea powder – 2 tbsp
Dry red chillies – 4-5
Coriander seeds – 1 tbsp
Black pepper – 1 tbsp
Cumin seeds – 1 tbsp
Fennel seeds – 1 tbsp
Poppy seeds – 1 tbsp
Cloves – 6-7
Bay leaf – 1
Cinnamon /star anise – 2-3
Turmeric powder – 1 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp
Ginger and garlic paste – 1 tbsp
Ghee /oil – 4-5 tbsp
Salt to taste
Coriander leaves – 1 bunch finely chopped
Soak the Chole in water overnight or for 8-10 hours. Drain the water and wash it two times and keep it aside.
In a pan heat some water and add the black tea powder and let it simmer for a couple of minutes. Turn off the heat and extract the tea decoction and keep it aside.
In a pressure cooker add 4-5 cups of water, and once hot add the Chole, Cloves and the tea decoction and close the lid. Cook for 4-5 whistles. Once cool drain the water and keep it aside.
In a mixie first blend the onions into a fine paste and keep it aside. Next blend the tomatoes into a fine puree and keep it aside.
In a kadai dry roast the red chillies, Coriander seeds, bay leaf, Cumin seeds, Fennel seeds, poppy seeds, cinnamon /star anise, and black pepper for a few minutes. Once cool blend them into a fine powder and keep it aside.
In a kadai heat ghee /oil and once hot add Cumin seeds, ginger and garlic paste and the onion paste and saute for a few minutes.
Now add the tomato paste, Turmeric powder, dry roast powder that we had kept aside and saute till the oil separates.
Now add the cooked Chole, salt and mix well. Now add the water that was kept aside as required.
Now add the Coriander leaves and green chillies and let it simmer for a few minutes till gravy thickens.
Yummy restaurant style Punjabi Chole is now ready!!