Ingredients
- dried kabuli chana, soaked overnight and pressure-cooked
- onions, finely chopped
- ripe tomatoes, pureed
- ginger-garlic paste
- cooking oil
- salt, or to taste
- chickpea cooking liquid or hot water
- chopped fresh coriander
- lemon juice
Vegan Recipe
Punjabi Chole
Slow-simmered chickpeas in a robust onion-tomato gravy with roasted, tangy spice notes.
Method
Heat the oil and cook the onions until evenly golden.
Add ginger-garlic paste and cook until the raw aroma disappears.
Add tomato puree and salt; bhuno until thick and the oil begins to separate.
Lower the heat, add 16 g of Chole Masala with 2 tbsp water and cook for one minute.
Add the cooked chickpeas and cooking liquid. Mash a few chickpeas and simmer uncovered for fifteen to twenty minutes.
Finish with lemon juice and coriander, then serve with bhature, kulcha or rice.
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