- 4 People
- 15 Mins.
- 1 cup soaked chickpeas
- Tata Salt to taste
- 3 finely chopped onions
- 1/2 cup tomato puree
- 2 tbsps ginger-garlic paste
- 2 tbsps of ghee/refined oil
- 20 gms chole masala
- 2 green chillies
- 1 tbsp of chopped fresh coriander leaves
Method to make Punjabi Chole
Pressure cook chickpeas with 2 tea bags.
Reserve the cooking liquor.
Heat ghee/refined oil in a non-stick pan and sauté onions till golden brown.
Add ginger garlic paste and fresh tomato puree and sauté for 3-4 minutes.
Add chole masala and mix well.
Add chickpeas along with the cooking liquor.
Add green chillies and salt to taste.
Mix well, cover and cook for 5-7 minutes.
Adjust the consistency.
Serve hot with coriander garnish.
for Punjabi Chole
Sauté ½ tbsp Punjabi Chhole Masala in 1 tbsp of ghee. Add this to the dish in the end to make it more aromatic and tasty.