Spicy Punjabi Chole
Spicy Punjabi Chole is a tantalizing chickpea curry that brings the bold flavors of Punjab to your table. This vegetarian dish features a medley of aromatic spices, including fiery chili powder and robust garam masala, creating a savory depth that pairs perfectly with fluffy bhature or steamed rice.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 cups canned chickpeas (drained)
1 large onion (finely chopped)
2 large tomatoes (pureed)
1 tablespoon ginger-garlic paste
2 green chilies (slit)
1 teaspoon cumin seeds
1 bay leaf
1 teaspoon chili powder
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground turmeric
Salt to taste
2 tablespoons vegetable oil
2 tablespoons fresh cilantro (chopped)
Juice of half a lemon
Instructions
1. Heat oil in a large pan over medium heat and add cumin seeds and bay leaf.
2. Once the cumin seeds sizzle, add chopped onions and sauté until golden brown.
3. Stir in the ginger-garlic paste and green chilies; cook for another minute.
4. Add the tomato puree and cook until the oil separates from the mixture.
5. Mix in chili powder, garam masala, ground coriander, ground turmeric, and salt.
6. Add the drained chickpeas to the pan, stir well to coat with the spices.
7. Pour in 1 cup of water, cover, and simmer for 15 minutes.
8. Adjust seasoning, if necessary, and add lemon juice before removing from heat.
9. Garnish with fresh cilantro before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a pan over medium heat, adding a splash of water if needed, until warmed through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/spicy-punjabi-chole
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
