Punjabi Chole Masala
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Rinse and soak dried white chickpeas (chole/chana) in water for overnight.
Add dried amla (Indian gooseberry). To know more, swipe up!
Add chickpeas along with the dried amla and water in a pressure cooker.
Season with salt and stir well.
Pressure cook the chickpeas for 12 to 15 whistles on medium heat. To know more, swipe up!
Dry roast the whole spices for chole masala powder. To know the spice list, swipe up!
Roast the spices, stirring often, till they get extra browned, but not burnt.
This is how the extra browned spices will look.
Cool the roasted spices and grind to a fine powder.
This is how the cooked chickpeas will look. Discard the amla pieces from the stock.
Heat oil in a pan. Add ginger-garlic paste and sauté till the raw aroma goes away.
Add finely chopped onions and sauté till they turn translucent or light brown.
Add finely chopped tomatoes.
Sauté tomatoes till they soften and oil starts to leave the sides of the pan.
Add the prepared chole masala powder, red chili powder and turmeric powder.
Mix well and add slit green chilies.
Add the cooked and drained chickpeas. Reserve the stock.
Stir well to mix.
Season with salt and mix once again. Keep the salt in check.
Add reserved stock or water and stir well.
For a thinner curry, cover and simmer on low to medium heat. For a thick curry, cook without the cover.
Add dried pomegranate seeds powder (amchur powder) and mix well. To know more, swipe up!
Garnish Punjabi chole masala with chopped coriander leaves and serve hot. For more recipes, visit vegrecipesofindia.com
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