Punjabi Chole

A different chick pea recipe

Ingredients

1 tablespoon oil

1 whole clove

1/2 cup finely chopped onions

1 teaspoon ginger garlic paste

1 cup pureed tomatoes (from 2 medium tomatoes)

1.5 teaspoons chole masala (store-bought or homemade)

1/4 teaspoon red chili powder (adjust to taste)

1/4 teaspoon paprika powder

1/2 teaspoon cumin powder

1/4 teaspoon salt (adjust to taste)

To garnish

1/2 tablespoon ghee

1/2 inch ginger, cut into julienne

1/4 teaspoon garam masala

1/2 tablespoon crushed kasuri methi (dried fenugreek leaves)

1 tablespoon chopped cilantro

Instructions

Pressure Cook Chickpeas:

Soak 1 cup of dried chickpeas overnight.

Drain and rinse the chickpeas. Add them to a pressure cooker with 2.5 cups of water, bay leaf, green cardamom pods, cinnamon stick, black peppercorns, black tea bag (optional), and salt.

Pressure cook for 2-3 whistles or until the chickpeas are soft. Set aside.

Prepare the Gravy:

Heat 1 tablespoon of oil in a pan. Add the clove and sauté until fragrant.

Add the finely chopped onions and sauté until golden brown.

Add the ginger garlic paste and sauté for another minute until the raw smell disappears.

Add the pureed tomatoes and cook until the oil separates from the masala.

Add chole masala, red chili powder, paprika powder, cumin powder, and salt. Cook for 2-3 minutes until the spices are well incorporated.

Add the cooked chickpeas along with the cooking water to the gravy. Mix well.

Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes/pressure cook for 5 minutes until the gravy thickens. If the gravy is too thick, add a little water to adjust the consistency.

Sprinkle garam masala, crushed kasuri methi, and chopped cilantro on top.

Serve hot with bhatura, poori, naan, or rice.