Yields: 4 servings
Prep time: 15 minutes
Cook time: 1 hour (soaking) + 20-25 minutes (cooking)
Ingredients:
* 1 cup dried chickpeas (chole), soaked overnight
* 2 medium onions, chopped
* 2 medium tomatoes, chopped
* 2 cloves garlic, minced
* 1-inch ginger, grated
* 2 green chilies, slit (optional)
* 1 teaspoon cumin seeds
* 1/2 teaspoon turmeric powder
* 1 teaspoon coriander powder
* 1/2 teaspoon red chili powder
* 1/2 teaspoon garam masala
* 1 teaspoon dry mango powder (amchur)
* 1 tablespoon ghee or oil
* Salt to taste
* Fresh coriander leaves for garnish
Instructions:
* Cook the chickpeas: Pressure cook the soaked chickpeas with 3 cups of water and a pinch of salt for 2-3 whistles. Let the pressure release naturally. Drain and set aside.
* Heat oil: Heat ghee or oil in a pressure cooker or a deep pot. Add cumin seeds and let them sizzle.
* Sauté the onions: Add chopped onions and sauté until golden brown.
* Add ginger-garlic paste: Add minced garlic and grated ginger. Sauté for a minute until fragrant.
* Add tomatoes: Add chopped tomatoes and cook until they soften and release their juices.
* Add spices: Add turmeric powder, coriander powder, red chili powder, garam masala, and dry mango powder. Mix well and cook for a minute.
* Add chickpeas: Add cooked chickpeas and their cooking water to the pot. Stir well to combine.
* Simmer: Cover and simmer for 15-20 minutes, or until the flavors meld and the gravy thickens slightly.
* Adjust seasoning: Add salt to taste and simmer for 5 more minutes.
* Garnish: Garnish with fresh coriander leaves and serve hot with steamed rice, puri, or naan.
Tips:
* For a richer flavor, you can add a tablespoon of cashew paste or cream to the gravy.
* Adjust the amount of spices according to your taste.
* You can add a pinch of kasuri methi (dried fenugreek leaves) for an extra flavor.
* For a thicker gravy, you can add a spoonful of cornstarch mixed with water to the simmering chole.
Enjoy your delicious and flavorful Punjabi Chole!
){kind=link}
0 Comments
Please follow