Punjabi Masala Chole is one of the most easiest and tried recipes, where chickpeas (chole) are cooked in varieties of spices and the delicious garlic taste, is giving a perfect balance and lip-smacking taste to chole.
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Try this Punjabi Masala Chole in your kitchen as it’s easy to make and very delicious.
Prep Time – 5 Minutes
Cook Time – 20 Minutes
Yield – 2
Difficulty Level – Easy
Recipe Ingredients
- 15 oz chickpeas (chole)
- 2 ripe tomatoes (chopped)
- 2 tablespoons vegetable oil
- ½ teaspoon garlic paste
- ½ teaspoon ginger paste
- Salt as needed
- Black pepper as needed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- 2 green chilies (finely chopped)
- 1 cup chicken stock
- ¼ teaspoon gram masala
- ½ teaspoon curry powder
- ½ teaspoon turmeric powder
- ½ teaspoon fennel seeds
- ½ teaspoon dry pomegranate seeds
- 1 bay leaf
- 1 cinnamon stick
- 1 dry black cardamom
- 1 teaspoon lemon juice
- Lemon wedges for garnishing
Recipe Instructions
- Heat oil in a sauce pan and add bay leaf, cardamom and cinnamon stick, fry for few seconds until brown and fragrant then add garlic, ginger, coriander, cumin, red pepper flakes, fennel seeds, paprika, salt, black pepper, pomegranate seeds, curry powder and turmeric powder. Again sauté for few more seconds or until aromatic.
- Add tomatoes. Cover and lid and simmer for about 5 to 6 minutes.
- Uncover and mash the tomatoes and cook for2 more minutes uncovered or until the tomato mixture leaves its oil at the corner of the pan.
- Add chickpeas and chicken stock. Further cook for 8 to 10 minutes or until the water is decreased to the chickpea level in the pan and the gravy thickens.
- Season with green chilies and garam masala and take out in a serving dish.
- Garnish with lemon wedges and serve hot.
