Punjabi Chole Masala Recipe | Punjabi Style Chickpea Curry | Channa Masala Recipe | Ivon's Kitchen

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans save time and are often less expensive.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is a cost-effective alternative.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Cumin powder is more accessible and cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley or green onions can be used for garnish.

Soak 500 g chickpeas overnight in enough water to cover them completely.

In a pressure cooker, add the soaked chickpeas, 2 tea bags, salt to taste, and enough water to cover the chickpeas.

Cover and cook for about five whistles in the pressure cooker.

In a blender, add 4 chopped tomatoes and 4 tbsp water; blend to a smooth paste and set aside.

Check the cooked chickpeas and remove the tea bags; set aside.

In a hot pan, add oil, 1/2 tbsp cumin seeds, 2 bay leaves, 2 black cardamom, 3 green cardamom, and 2 cinnamon sticks; fry for a few seconds.

Add 2 chopped onions and fry until soft.

Add 2 green chilies and fry until the onions are light brown.

Add the prepared tomato paste and mix well; cover and allow to boil.

Add 1/4 tsp turmeric powder, 1 tbsp cumin powder, 2 tbsp coriander powder, and 1 1/2 tbsp garam masala; cook for 2-3 minutes.

Cover and cook for an additional 2 minutes, then mix well.

Add the cooked chickpeas and mix well.

Add 1 stock cube and cover; allow to boil.

Add 2 tbsp clarified butter (ghee) and 2 tbsp dried kasuri methi; adjust salt if needed and mix well.

Allow to boil until the curry thickens.

Garnish with fresh coriander and a squeeze of lime before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary