Punjabi Chole Masala
Equipment
- 1 slow cooker
- 1 Slotted spoon
- 1 sauce pan
Ingredients
- PRIMARY INGREDIENTS
- 300 g Chole
- 250 g tomatoes 250gms
- 1 tbsp Ginger & garlic
- 100 g Onions
- SECONDARY INGREDIENTS
- 1 tsp Turmeric
- 3 tbsp oil 60 ml
- 1 tsp Chana Masala
- 2 tsp Cumin Seeds
- 2 tsp fennel
- 2 tsp coriander seeds
- ½ tsp Black pepper
- ½ tsp cloves
- ½ tsp Bayleaf
- ½ tsp black cardemom
- 1 tsp Red Chilli powder
- 1 tsp ajwan Carom Seeds
- ½ Pomegranate seeds powder
- 3 pcs Green Chillies Remove seeds
- 3 pcs Kashmiri dry Long Whole
- 1 tsp Garlic flakes
- 1 bag Tea
- ½ tsp Soda
Instructions
- Soak and boil chickpeas overnight in: water with 1 tsp salt + 2 Tea bags + 1/2tsp soda. Take 80 ml oil, add black cardamom, Cumin Seeds + fennel + coriander seeds, black pepper, Cloves, Bay leaf, Red Chili powder, ajwain and pomegranate, Green Chilies remove seeds & Kashmiri dry chili.
- Now add G&G after 2 minutes add salt, onions & 1-2 Tsp. turmeric, Chana Masala add fresh tomato or tinned tomatoes and cook it till it sheds oil.
- Take the whole mixture and blend it in a mixer jar.
- Now take 20 ml oil in the pan & add the paste and boiled chickpeas, add water if needed. Cook this for another 15 min Finish with green coriander. (adjust salt and consistency).
