Punjabi chole masala Recipe

Cooking Directions

• STEP 1.Soak chickpeas overnight and pressure cook until tender.
• STEP 2.In a pan, heat oil and add cumin seeds, bay leaf, and cinnamon stick.
• STEP 3.Add onions, ginger-garlic paste, and cook until golden brown.
• STEP 4.Add tomatoes, turmeric powder, red chili powder, coriander powder, and cook until the oil separates.
• STEP 5.Add cooked chickpeas, salt, and water. Simmer for 10-15 minutes.
• STEP 6.Add garam masala and cook for a few more minutes.
• STEP 7.Garnish with coriander leaves and serve hot with bhatura or rice.

Cooking Tips

• You can use canned chickpeas for a quicker version of the dish.
• For a richer flavor, you can add a tablespoon of butter or ghee at the end.
• Serve the chole masala with a squeeze of lemon juice for an extra tangy taste.

Storage and Serving

• Punjabi chole masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it before serving.
• Serve it with bhatura, rice, or roti.