Authentic Punjabi Chole MasalaVeg
Experience the authentic, rich flavors of Punjabi Chole Masala! This protein-packed chickpea curry is prepared with a secret blend of aromatic spices and a special technique to achieve that signature deep, dark color. Perfectly tangy and savory, this dish is the ultimate companion for fluffy bhature or crispy pooris. Follow this easy, step-by-step guide to bring the classic taste of a popular North Indian street-style curry right to your home kitchen. Heavenly and satisfying!
Ingredients
2 cup Chickpeas
as needed Water
1 bag of Tea bag
1 piece Cinnamon Stick
1 piece Bay Leaf
1 tsp Salt
pinch Baking Soda
2 tbsp Oil
1 piece Cinnamon
1 piece Bay Leaf
1 tsp Cumin Seeds
2 no. Onion (finely chopped)
1 tsp of ginger and garlic paste
2 no. Tomato (chopped)
2 no. Green Chilli (slit)
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam masala Powder (Hot Spices)
2 tsp Dry Mango Powder
2 tsp of pomegranate seed powder
1 tsp Kasoori methi
2 tsp of ghee
small Coriander Leaves (chopped)
as needed Ginger
Instructions
Step 1— preparing the chickpeas
1
Soak the chickpeas overnight in water.
2
In a pressure cooker, add the soaked chickpeas along with enough water to fully immerse them.
3
Add a tea bag, a piece of cinnamon, a piece of bay leaf, a teaspoon of salt, and a pinch of baking soda to the cooker.
4
Close the lid and pressure cook for a couple of whistles until the chickpeas are tender.
5
Once cooked, open the cooker and discard the tea bag, bay leaf, and cinnamon stick.
Step 2— preparing the masala base
1
Heat two tablespoons of oil in a kadai (deep pan).
2
Add the cinnamon, bay leaf, and cumin seeds to the hot oil.
3
Add the finely chopped onions and sauté until
4
Mix in the ginger-garlic paste.
5
Add the chopped tomatoes and cook until they become soft and mushy.
6
Add the slit green chillies.
Step 3— adding spices
1
Stir in the turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, and amchur powder (dry mango powder).
2
Add a teaspoon of salt and mix everything together until well combined.
Step 4— cooking the curry
1
Add the cooked chickpeas to the masala base and stir well
2
Pour in about half a cup of water, cover the kadai, and let it simmer on medium flame for about 10 minutes.
Step 5— finishing touches
1
After simmering, stir in the anardhana powder (pomegranate seed powder).
2
Crush the kasoori methi between your palms and sprinkle it into the curry for extra flavor.
3
Optionally, add two teaspoons of ghee for a richer taste.
4
Garnish the dish with freshly chopped coriander leaves and thin juliennes of ginger before serving hot with pooris, bhatura, or rotis.
Nutrition Facts
1 servings per recipe
