#PC26 :- Punjabi Chole is a classic North Indian chickpea curry made with boiled chickpeas, aromatic spices, onions, tomatoes, ginger, and garlic. This hearty and flavorful dish is perfect with bhatura, puri, naan, roti, or jeera rice. The rich masala gives the chole a delicious restaurant-style taste at home.
Soak the chickpeas: Wash and soak chickpeas in plenty of water for 8–10 hours or overnight.
Pressure cook: Drain the water and add chickpeas to a pressure cooker with fresh water, salt, bay leaf, cinnamon, cloves, and black cardamom. Cook until the chickpeas are soft and well-cooked.
Prepare the masala: Heat oil in a pan. Add cumin seeds and let them crackle. Add chopped onions and sauté until golden.
Add ginger-garlic paste and green chilli. Cook for 1–2 minutes.
Add tomatoes, turmeric, red chilli powder, coriander powder, and cumin powder. Cook until the tomatoes are soft and the oil starts separating.
Add chole masala and amchur powder. Mix well.
Add the cooked chickpeas along with some of their cooking water. Lightly mash a few chickpeas to make the gravy thick.
Simmer for 8–10 minutes. Add garam masala and adjust salt.
Garnish with fresh coriander and serve hot.
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