Authentic Punjabi Chole MasalaVeg

1

Soak the chickpeas overnight in water.

2

In a pressure cooker, add the soaked chickpeas along with enough water to fully immerse them.

3

Add a tea bag, a piece of cinnamon, a piece of bay leaf, a teaspoon of salt, and a pinch of baking soda to the cooker.

4

Close the lid and pressure cook for a couple of whistles until the chickpeas are tender.

5

Once cooked, open the cooker and discard the tea bag, bay leaf, and cinnamon stick.

1

Heat two tablespoons of oil in a kadai (deep pan).

2

Add the cinnamon, bay leaf, and cumin seeds to the hot oil.

3

Add the finely chopped onions and sauté until

4

Mix in the ginger-garlic paste.

5

Add the chopped tomatoes and cook until they become soft and mushy.

6

Add the slit green chillies.

1

Stir in the turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, and amchur powder (dry mango powder).

2

Add a teaspoon of salt and mix everything together until well combined.

1

Add the cooked chickpeas to the masala base and stir well

2

Pour in about half a cup of water, cover the kadai, and let it simmer on medium flame for about 10 minutes.

1

After simmering, stir in the anardhana powder (pomegranate seed powder).

2

Crush the kasoori methi between your palms and sprinkle it into the curry for extra flavor.

3

Optionally, add two teaspoons of ghee for a richer taste.

4

Garnish the dish with freshly chopped coriander leaves and thin juliennes of ginger before serving hot with pooris, bhatura, or rotis.