Punjabi chickpea curry in a tangy, spiced tomato gravy. This protein-rich vegetarian dish from North India features bold flavors from a special spice blend and is traditionally served with bhature or kulcha.
Liam Henderson
1 followers
45
Cook Time
6
Servings
0
0 reviews
Medium
Difficulty
Soak chickpeas overnight in water. Drain and pressure cook with fresh water, tea bags, and salt for 8-10 whistles until very soft. The tea bags give the chickpeas their characteristic dark color. Reserve cooking liquid.
Tea bags are the secret to authentic dark-colored chole - don't skip this traditional trick.
Heat oil in a pan, add finely chopped onions and cook until deep golden brown, about 10 minutes. Add ginger-garlic paste and slit green chilies, sauté for 2 minutes until raw smell disappears.
Well-browned onions are crucial for rich, restaurant-style flavor in chole.
Add pureed tomatoes and cook until oil separates from the masala, about 10 minutes. Add chole masala, coriander, cumin, and salt. Cook for 2-3 minutes to bloom the spices.
The masala should be dry and oil should float on top before adding chickpeas.
Add cooked chickpeas with about 2 cups of reserved cooking liquid. Bring to a boil, then simmer for 20 minutes, mashing some chickpeas against the side of the pan to thicken the gravy.
Mashing a few chickpeas creates a naturally thick, creamy gravy without any added cream.
Add amchur powder for tanginess. Simmer for 5 more minutes. Garnish with chopped coriander, ginger julienne, and a squeeze of lemon. Serve hot with bhature, kulcha, or rice.
The dish should have a balance of spicy, tangy, and savory - adjust amchur and lemon to taste.
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