Notebook of recipes

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Introduction: A Bowl Full of Nostalgia

Some recipes don’t just fill your stomach…

They fill your soul, your home, and sometimes even your neighbours’ homes with that unmistakable aroma that screams,

“Aaj ghar mein kuch special ban raha hai!”

For me, Punjabi Chole Masala is exactly that kind of dish.

It’s the dish that announces Sunday morning louder than any alarm.

It’s the dish that makes bhature puff with pride.

It’s the dish that turns even the simplest day into a mini celebration.

Welcome to Blog #3 on Notebook of Recipes — today, we’re diving into the authentic, beautifully spiced world of Punjabi Chole Masala, just the way Punjab likes it:

bold, rustic, rich, and unapologetically flavorful.

🥘 

Why This Punjabi Chole Stands Out

There are hundreds of chole recipes — but THIS one hits different.

Why? Because it respects every step:

✔ soaking

✔ boiling with khade masale

✔ building a deep tadka

✔ blooming the masala paste

✔ slow simmering for that thick, clingy gravy

And above all…

It’s made with patience, love, and a little Punjabi attitude. 😉

🫘 Ingredients (Serves 4)

For Boiling Chole

• Kabuli Chana (Chickpeas): 2 cups, soaked overnight

• Tea bag / tea potli: 1

• Bay leaf: 1

• Cloves: 3–4

• Cinnamon stick: 1 small piece

• Star anise: 1

• Black peppercorns: 5–6

• Green cardamom: 2

• Black cardamom: 1

• Salt: to taste

• Pinch of baking soda + baking powder

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For Tadka

• Mustard oil: 4 tablespoons

• Cumin seeds: 1 teaspoon

• Onions: 2 medium, finely chopped

• Ginger–garlic paste: 1 tablespoon

• Tomato puree: 1 cup (or puree of 2 tomatoes)

• Salt: to taste

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For Masala Paste (Prepare 30 minutes before cooking)

Mix the following with ½ cup water:

• Turmeric powder: ½ teaspoon

• Kashmiri red chili powder: 1 teaspoon

• Hot red chili powder: ½ teaspoon

• Coriander powder: 1½ teaspoons

• Cumin powder: 1 teaspoon

• Garam masala: 1 teaspoon

• Anardana (pomegranate powder): 1 teaspoon

• Amchur (dry mango powder): 1 teaspoon

• Chole masala: 1 tablespoon

• Salt: a pinch

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For Garnish

• Fresh coriander: 2 tablespoons, chopped

• Green chilies: 1–2, chopped

• Ginger lachha: 1 tablespoon

🍳 

Method: Bringing the Magic Together

1️⃣ Soak & Boil the Chole

Start by soaking the chickpeas overnight.

This simple step is what gives you soft-but-firm chole — not mushy, not undercooked… just perfect.

Boil them with:

• the tea potli
• whole spices
• a pinch of soda

Your kitchen will smell like a Punjabi dhaba already — and we’re just warming up.

👉 Don’t throw the water!

That broth is liquid gold — full of flavor and depth.

2️⃣ Build the Tadka (The Heart of the Recipe)

Heat mustard oil until it reaches smoking point, then let it cool slightly.

This removes raw bitterness and brings that authentic Punjabi punch.

Add:

• cumin → let it crackle
• onions → slow fry till golden-brown

Now ginger-garlic paste enters.

Cook till the raw smell disappears — trust me, you’ll feel the shift.

Add tomato puree and salt.

Cook till the oil floats back up.

That’s your cue: the tadka is ready for greatness.

3️⃣ Add the Masala Paste

Pour in your rested masala paste.

Give it time.

Let it bhuno slowly till the mixture deepens in color and aroma.

This 30-minute rested paste gives:

• richness
• complexity
• depth
• professional-style consistency

You’ve officially entered flavor heaven.

4️⃣ Bring in the Chole

Take out the tea bag.

Add the boiled chole along with the broth into the tadka.

Stir, mix, fold — make it all come together like a happy family reunion.

Let it simmer for 10–15 minutes until the gravy thickens

and starts hugging each chickpea beautifully.

THIS is that signature Punjabi chole texture.

5️⃣ Finish With Pure Love

Add:

• crushed kasuri methi
• ginger lachha
• chilies
• coriander

Your Punjabi Chole is officially ready to steal hearts.

Serve it with bhature, naan, kulche, rice — or straight from the kadai (no judgement here 😉).

❤️ 

Why You’ll Love Making This

• It tastes exactly like dhaba-style chole
• It uses everyday spices
• The masala depth is unmatched
• It’s perfect for brunch, guests, meal prep, festivals
• And most importantly…
  Your house will smell INCREDIBLE

📌 

Final Thoughts

Punjabi Chole isn’t just a recipe —

it’s a mood, a memory, a whole personality.

This dish has my heart, and I hope it finds a place in your kitchen too.

If you try it, tag me on Instagram @notebookofrecipes —

because I love seeing your recreations!

Stay tuned for Episode 2 of Punjabi Delicacies…

Spoiler alert: It’s creamy, dreamy, and Punjab’s favourite comfort dish.