i prefer adding anaardana and tea leaves to make a liqor. use this liqor to steam the chole. now in a separate pressure cooker add to oil all sabut garam masala followed by finely cut onions. fry till golden pink. now add ginger garlic paste. once ready add the chole and mix well. You can also add seperately deep fried onions and then finally pressure cook the chole for 2-3 whistles. garnish with a good handful of coriander. its a deadly recipe. you'll love it.

17 year, 4 months ago

take all sabut masale and put that in hot oil and add ginger garlic paste and fry and that put chopped onioins a when they are pinkich brown add tomatoes and when the masala is cooked add boiled chhole and with that add tea water(put 1 bag of tea in water and boil it). add salt, red cilli, garam masala, green chilli. Believe me adding red chilli or tomatoes does not make chhole red if u add tea water. 2 onion, 1 tomato, 1-2 ginger garlic and 1-2 tea bags for 5 people serving.

17 year, 4 months ago

to make kale punjabi chole u can either add a tea bag while boiling the chick peas or a fresh amla if available or a few pcs of dried amla while boiling. this will give a nice black color to the chana. Also add whole garam masalas(lavang, dalchini, tej patta, big cardamom, and black pepper).Do not put haldi at all and no tomato instead add little imli pulp.UR punjabi chole will turn out delicious and absolutely black.

17 year, 4 months ago