Chole Masala Recipe | Spicy Punjabi Chickpeas Curry for Baisakhi Celebrations

Ingredients:

• 1.5 cups dried chickpeas (soaked overnight)

• 1 large onion, chopped

• 2 tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 1 tsp cumin seeds

• 1–2 black cardamoms

• 1 bay leaf

• 1 tsp turmeric

• 2 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala

• 1 tsp amchur (dry mango powder)

• Salt to taste

• 2 tbsp oil or ghee

• Water as needed

• Fresh coriander for garnish

Instructions:

1. Pressure cook soaked chickpeas with salt until soft (3–4 whistles).

2. In a pan, heat oil. Add cumin, bay leaf, and black cardamom. Sauté onions until golden.

3. Add ginger-garlic paste and cook till raw smell disappears.

4. Add tomato puree, turmeric, cumin, and coriander powders. Cook till oil separates.

5. Add boiled chickpeas and water as needed. Simmer for 15–20 minutes.

6. Finish with garam masala, amchur, and coriander.

7. Serve with Bhature or rice.