Punjabi Chole (Chickpea Curry) | Easy way to Make Chole Masala | Chole Masala

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Canned chickpeas are more affordable and save time.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is a cost-effective substitute.

Rinse the chickpeas and soak them in water overnight or for at least 6-8 hours. Drain the water before using.

Heat oil in a pan on medium heat.

Add onion paste and sauté until they turn golden brown.

Add minced garlic and grated ginger; sauté for a couple of minutes until the raw aroma disappears.

Add tomato paste and cook until the oil starts separating from the mixture.

Add coriander powder, turmeric powder, chana masala, red chili powder, and salt. Mix well and cook the spices for a minute or two.

Add soaked chickpeas (or canned chickpeas, if using) and stir to coat them with the spice mixture.

Transfer the mixture to the pressure cooker.

In a tea pan, boil 2 cups of water and add 1 teaspoon tea powder. Boil for 2 minutes.

Pour tea water into the pressure cooker. Adjust the water quantity based on your desired consistency for the curry.

Add baking soda and mix it well.

Cover the pressure cooker and cook for 5-6 whistles.

Open the lid once the pressure has released naturally.

Mash a few chickpeas with the back of a spoon to thicken the curry if desired.

Heat ghee and add hing/asafoetida. Add in chopped green chili and ginger. Sauté until fragrant and transfer to the curry.

Garnish with chopped cilantro and serve hot with rice, naan, or bread.

Cooking Techniques

Equipment Needed

Spice Level: