Ember Crest recipe
Punjabi Chole
Slow-simmered chickpeas in a robust onion-tomato gravy with roasted, tangy spice notes.
- Prep
- 15 mins plus soaking
- Cook
- 45 mins
- Serves
- 4
- Level
- Medium
Get the spices for this recipe
Review 1 spice, choose pack sizes, and add only what you need.
Ingredients
- 250 g dried kabuli chana, soaked overnight and pressure-cooked
- 250 g onions, finely chopped
- 250 g ripe tomatoes, pureed
- 20 g ginger-garlic paste
- 35 ml cooking oil
- 6 g salt, or to taste
- 400 ml chickpea cooking liquid or hot water
- 1 tbsp chopped fresh coriander
- 1 tsp lemon juice
- 16 g Chole Masala
Instructions
- 1Heat the oil and cook the onions until evenly golden.
- 1Add ginger-garlic paste and cook until the raw aroma disappears.
- 2Add tomato puree and salt; bhuno until thick and the oil begins to separate.
- 3Lower the heat, add Chole Masala with two tablespoons water and cook for one minute.
- 4Add the cooked chickpeas and cooking liquid. Mash a few chickpeas and simmer uncovered for fifteen to twenty minutes.
- 5Finish with lemon juice and coriander, then serve with bhature, kulcha or rice.
Recipe notes
A dependable chole recipe for four servings. Simmering after adding the cooked chickpeas gives the gravy body and depth.
