Punjabi Chole
Hearty, spiced chickpea curry simmered with bold masalas - perfect with bhature or rice.
Ingredients
- 2 cups chickpeas, soaked overnight
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 tbsp oil
- 1.5 tsp GRIND PURE Amritsari Chhole Masala
- 1 tsp GRIND PURE Chat Masala
- 1 tsp GRIND PURE Coriander Powder
- 2 tea bags (for colour)
- Salt to taste
Method
- 1
Pressure-cook the soaked chickpeas with the tea bags until soft.
- 2
Heat the oil and sauté the onions until deep golden brown.
- 3
Add the ginger-garlic paste and tomato puree; cook well.
- 4
Mix in the GRIND PURE Chhole Masala and Coriander Powder.
- 5
Add the boiled chickpeas with some of their cooking water.
- 6
Simmer for 15 minutes until the gravy thickens.
- 7
Sprinkle GRIND PURE Chat Masala and serve hot with bhature.
GRIND PURE Spices in This Recipe
Chaat Masala
Chat Masala
Tangy, zesty chaat masala to sprinkle over fruits, snacks and drinks.
₹40 / 100g
Dhaniya
Coriander Powder
Freshly ground coriander seeds with a warm, citrusy aroma - the backbone of everyday Indian cooking.
from ₹5
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