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  • Writer's pictureDEVANSHI DOSHI

Jain punjabi chole

Author: Jain Recipes Category: (Lunch,Dinner ), Cuisine: Indian

Yields: 02 Serving

Difficulty: Easy

Prep Time: 45 mins

Cook Time: 08 Hours

Total Time: 08 Hours 45 Minutes


Chickpeas (Kabuli Chana) - 1 cup, dried

Cinnamon stick – 1 inch

Cloves – 3

Peppercorn – 4-5

Black cardamom – 1

Oil – 2 tablespoons + 1 tablespoon

Cumin seeds – 2 teaspoons

Green chilies – 3, chopped finely

Tomatoes – 3 + 1/2, 3 roughly chopped and 1/2 diced

Coriander powder – 2 teaspoons

Red chili powder – 1 1/2 teaspoons

Anardana (dry pomegranate seeds) powder – 1 tablespoon

Salt – to taste

Cilantro leaves – chopped, for garnishing


Step 1.Wash chickpeas under running cold water until water runs clear. Soak them in enough water for 8 hours or overnight.

Step2.Discard soaking water and add 3 another cups of water, cinnamon stick, cloves, peppercorn and cardamom in pressure cooker.

Step3.Close the lid of pressure cooker put the weight on. Cook it on high for 1 whistle then lower the heat to lowest and cook it for another 20 minutes. Turn off the heat. Let the pressure go by itself. Open the cover.

Step 4.Meanwhile take 3 roughly chopped tomatoes in a blender. And grind them into smooth puree. Keep it aside.

Step5.Heat 2 tablespoons of oil in a pan. Once hot add cumin seeds. Let them sizzle.

Step6.Then add chopped green chilies. Cook it for 30 seconds. Step 7.Add pureed tomatoes. Step8.Cook it till all the moisture from tomatoes goes away and it start to

leave the oil from the sides. Step9.Then add coriander powder, red chili powder, anardana powder and salt. Mix well and cook for a minute. Step 10.Then add boiled chana. Mix well so all the masala will coat them. Step 11.Add water from boiled chana. Mix well and boil it till your liking gravy consistency. Step 12.Now heat 1 tablespoon of oil in a small pan. Once hot add diced tomatoes and Step 13.cook till tomatoes soften. Add them to chana and immediately cover the pan to trap all the flavors. Serve hot.

· Notes – For quick soaking chana, wash chana under running cold water till water runs clear. Then add enough water and let it come to boil on high heat and then let it boil for another 5 minutes. Turn of the stove. Cover it and let it sit for atleast 1 hour. Then boil it.

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