Punjabi Chole Masala
Ingredients
- 1 cup Chickpeas (soaked overnight)
- 1 cup Tomato Puree
- 1 stick Chinnamon
- 3 Cloves
- 1 teaspoon Ginger (crushed)
- 1 teaspoon Garlic (crushed)
- 1 Onion (chopped)
- 1 Bayleaf
- 1 teaspoon Cumin powder
- 2 teaspoon Kashmiri Chilly powder
- 1 teaspoon Garam masala Powder
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Aamchur Powder
- 1 teaspoon Coriander powder
- Salt and Oil as required
- 1/4 teaspoon Pepper powder (optional)
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
Instructions
- 1 Cook chickpeas with enough water and salt until soft. Drain excess water and keep the chickpeas aside.
- 2
In a pan, heat oil and add cloves, a cinnamon stick, and a bay leaf. Sauté for a few minutes.- 3
Add chopped onions and cook on medium flame until they turn golden brown.- 4
Add crushed ginger and garlic. Cook until the raw smell disappears.- 5
Add tomato puree and cook for about 10 minutes until the oil starts to separate.- 6
Add chilli powder, turmeric powder, cumin powder, garam masala, pepper powder, and amchur powder. Mix well.- 7
Add salt as needed, keeping in mind the chickpeas are already salted.- 8
Pour in enough water to create the gravy and mix everything well.- 9
Add the cooked chickpeas and let it simmer until the gravy thickens to the desired consistency.- 10
Garnish with crushed kasuri methi if desired.- 11
Serve hot with bhatoora, chapati, or puri. - 2
