Chole recipe, Chole ki sabzi, is liked by most people. You can eat it with bhatura, puri, paratha, or rice. Today we are going to tell you how to make a very tasty dhaba-style chole ki sabzi, which you can easily make at home. This recipe is just like the spicy chole available in Punjabi dhabas, with thick gravy, dark color, and rich flavor.

Ingredients:
Main Ingredients:
Kabuli Chana (Chickpeas) – 1 cup (soaked overnight)
Tea Bags – 2 (for colour)
Salt – to taste
Water – for boiling

For the gravy:
Onion – 2 medium (finely chopped)
Tomatoes – 2 medium (make a puree)
Green Chillies – 2 (chopped)
Ginger-Garlic Paste – 1 tbsp
Oil / Desi Ghee – 3-4 tbsp

Spices:
Red chilli powder – 1 tsp
Coriander powder – 1.5 tsp
Turmeric powder – 1/2 tsp
Garam Masala – 1 tsp
Chana Masala – 1.5 tsp (MDH or any favourite brand)
Amchur powder / Anardana powder – 1 tsp
Black salt – 1/2 tsp (optional)
Kasuri Methi – 1 tsp (by mashing on palms)

Method of Preparation:

1. Boiling Chole:

Soak chickpeas overnight.

Put chickpeas, salt, and tea bags in a pressure cooker and add enough water to submerge the chickpeas.

Cook till 5-6 whistles. Remove tea bags later.

2. Preparing Masala:

Heat oil in a pan, add onions and fry till golden brown.

Add ginger-garlic paste and fry till fragrant.

Now add tomato puree and green chillies.

Add all dry spices (red chilli, turmeric, coriander, chana masala, garam masala, amchur) to it.

Fry the gravy till oil separates.

3. Mixing Chole:

Add boiled chickpeas to the masala, add 1 cup of chickpea water too.

Mix well and cover and cook on low flame for 10-15 minutes so that the chole soaks in the spices.

4. Final touch:
Add kasuri methi and a little garam masala on top.
If you want, add a spoonful of butter or desi ghee to enhance the taste.

5. Method of serving:
Serve Dhaba-style chole with hot bhatura, puri, jeera rice, or naan. Add onion slices, lemon and green coriander on top.

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