Patiala Chole
Patiala-style dark chickpea curry with special masala blend and dried pomegranate seeds. Spicier than Amritsari version.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Chickpeas — 250 g (whole)
- coriander powder — 1 tsp (ground)
- Ginger — 1 tsp (ground)
- Anardana Powder (Dried Pomegranate - Tangy Grade) — 2 tsp (ground)
- salt (optional) (whole)
- Turmeric Powder — 0.5 tsp (ground)
- Tomato — 2 piece (chopped)
- onion — 2 piece (chopped)
- Garlic — 1 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Wash and soak the chickpeas overnight in enough water.
- Pressure cook the soaked chickpeas with salt and enough water for 5-6 whistles till soft, then keep aside with the cooking liquid.
- Heat oil in a pan and add the cumin seeds, letting them crackle.
- Add the finely chopped onions and saute on medium flame till golden brown.
- Add the ginger and garlic paste and cook for a minute, then add the chopped tomatoes and cook till soft and mushy.
- Add turmeric powder, red chilli powder, coriander powder and the anardana powder, and cook the masala on medium flame till oil separates from the sides.
- Add the boiled chickpeas along with their cooking liquid, adjust salt, and simmer on low flame for 15-20 minutes till the gravy thickens and turns deep brown, mashing a few chickpeas to thicken the curry.
- Check the tang from the anardana powder and adjust if needed, letting the chole simmer for another 2-3 minutes.
- Garnish with chopped coriander leaves and serve hot with kulcha or rice.
Common questions
- How many calories in one plate of Patiala Chole?
- 289 kcal per plate.
- How much cooking time?
- 520 min — 480 min prep, 40 min cooking.