Punjabi Chhole is a North Indian recipe where boiled chhole is cooked with a thick tomato-onion gravy loaded with spices and served with Bhature or rice.
Take Chhole, wash it with clean water. Soak them in clean water for overnight.
Next day, change the water in which we soaked the Chhole. Take a pressure cooker, add chhole and water.
Pressure cooker it for around 6-8 whistles or more till chhole gets cooked properly. It should be cooked well and softened, it should be soft when you mash it with a spoon.
Add chopped tomatoes and green chilies. Cook and stir for at least 5-10 minutes on low flame.
Add turmeric powder, red chili powder, coriander powder, and chhole masala. I
Keep on stirring at low flame till you see oil from the sides. The idea is to cook tomatoes and onions properly.
Once done, add chhole/ chana masala and salt. Mix well.
Our gravy is ready, now add the boiled chhole along with the water as required. If you want more gravy add more water, if you want semi thick gravy, add less water.
On a sim flame, take a boil.
Let it cook for another 5-7 minutes on slow flame.
Switch off the gas and garnish it with chopped coriander leaves.
Serve hot with Bhature, Naan, Roti or Rice.
Recipe Notes
You can add Chai patti potli too to get the color.
You can use tomato puree instead of chopped tomatoes.