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Punjabi Chole Masala

Print Recipe
Prep Time 9 hours
Cook Time 43 minutes
Course Main Course
Cuisine Indian
Servings 4

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).
Keyword chole masala