INGREDIENTS
- Chickpeas (Kabuli Chana) – 1 Cup
- Amima's Kitchen Punjabi Chole Spice Mix – 1 ½ tablespoons
- Onion – 1 medium, finely chopped
- Tomato – 1 medium, chopped
- Green Chillies – 2, slit
- Ginger-Garlic Paste – 1 teaspoon
- Cumin Seeds – ½ teaspoon
- Coriander Powder – 1 teaspoon
- Red Chilli Powder – 1 teaspoon
- Turmeric Powder – ¼ teaspoon
- Pink Salt – to taste
- Lemon Juice – 1 tablespoon
- Fresh Coriander Leaves – a handful, chopped
- Tea Bag or Tea Leaves – 1 bag (for color and flavor)
- Ghee or Oil – 1 tablespoon
- Water – 3 Cups
- Bay Leaves – 1-2
- Cloves – 2-3
- Cinnamon stick – 1 small piece
INSTRUCTIONS
Soak and cook the chickpeas:
- Soak 1 cup of chickpeas in water overnight or for at least 8 hours.
- Drain the soaked chickpeas and rinse them well.
- In a pressure cooker, add the soaked chickpeas, 3 cups of water, a tea bag (or 1 teaspoon of tea leaves), bay leaves, cloves, and a cinnamon stick.
- Cook for 3-4 whistles or until the chickpeas are soft but firm. Remove the tea bag and whole spices once done. Set the cooked chickpeas aside.
Prepare the masala:
- Heat 1 tablespoon of ghee or oil in a pan. Add cumin seeds and allow them to splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and slit green chilies. Sauté until aromatic.
- Add chopped tomatoes and cook until they soften and the oil begins to separate.
Add the spices:
- Stir in Amima's Kitchen Punjabi Chole Spice Mix, coriander powder, red chilli powder, turmeric powder, and pink salt.
- Cook the spice mixture for 5-7 minutes on low heat until the oil separates from the masala.
Combine chickpeas with masala:
- Add the cooked chickpeas to the pan with the masala. Mix well.
- Add about 1 cup of water to adjust the consistency. Simmer the chole for 10-15 minutes, allowing the flavors to blend.
Final seasoning and garnish:
- Add lemon juice and fresh coriander leaves, and give it a final stir.
Serve:
- Serve hot Punjabi Pindi Chole with bhature, rice, or chapati for a complete meal.