Punjabi Chole Masala ~ Punjabi Chickpeas Curry
Servings 4
Ingredients
- 1 cup chickpeas soaked overnight
- Water
- 1/2 tsp turmeric powder
- Salt to taste
- FOR MASALA:
- 1 tbsp oil
- 1 tbsp kasuri methi
- 3 medium onions chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 green chillies
- 1 small onion thinly sliced
- 1 1/2 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- 3 medium tomatoes pureed
- 1/2 tsp garam masala powder
Instructions
- Cook the chickpeas in a pressure cooker with enough water, turmeric powder and salt till done. Set aside.
- Puree the chopped onions, ginger-garlic pastes and green chillies.
- In a saucepan, heat oil. Fry the kasuri methi for a couple of seconds.
- Add in the onion puree and cook till the raw smell is gone.
- Add in the sliced onion along with the masala powders and saute for a few minutes till a nice aroma comes.
- Finally add the pureed tomatoes and cook till oil floats on the top.
- Now add the cooked chickpeas along with some of the water - add all the water if you need more depending upon the consistency of the curry - and simmer for around 5 to 8 minutes for the flavors to incorporate.
- Sprinkle in the garam masala and serve hot with rotis or white rice!
Notes
Normally, Punjabi curries use a lot of tomatoes, and unfortunately I had to limit the tomatoes taking into account the taste buds of my folks. You can add upto 6 tomatoes, if you love the tangy taste of it.
Since I didn't have anything to garnish it with, I left it blank. You can use coriander leaves for garnishing.
Since I didn't have anything to garnish it with, I left it blank. You can use coriander leaves for garnishing.