How to make Jain Punjabi Chole - Chick peas cooked in a gravy.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना),

Cuisine : Jain

Course : Main Course Vegetarian

Jain Punjabi Chole Recipe Card

Jain Punjabi Chole

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!

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 Masaledar Shalgam, Tamatar Bhujia, Dum Mirch Makai, Kaccha Tambota Ma Vengna.

Prep Time : 16-20 minutes

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


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.