Name: Punjabi chole masala recipe by Deepika Chauhan at BetterButter
Prep time: 540 min
Cook time: 45 min
Total time: 585 min
Yield: 2
Ingredients: For pressure cooking:; 2 cup dried chickpeas; 2 cup water; 2-3 dried amla; Salt to taste; For masala gravy:; Onion - 1 medium sized, chopped finely; Tomato-1 medium sized, chopped finely; 2-3 garlic cloves+1 small ginger=garlic ginger paste; Asafoetida- 1/4 teaspoon; Red chilli powder - 1 teaspoon; Coriander powder- 1/2 teaspoon; Cumin powder- 1/2 teaspoon; Punjabi chole masala- 2 teaspoon; Turmeric powder- 1/2 teaspoon; 2 black cardamoms/elaichi; 4 peppercorns/sabut kali mirch; 1 cloves/lavang; 2 dry red chilies; 1/2 tsp garam masala; 1/2 tsp amchur masala; For garnishing:; Chopped coriander leaves

Ingredients Serving: 2

For pressure cooking:
2 cup dried chickpeas
2 cup water
2-3 dried amla
Salt to taste
For masala gravy:
Onion - 1 medium sized, chopped finely
Tomato-1 medium sized, chopped finely
2-3 garlic cloves+1 small ginger=garlic ginger paste
Asafoetida- 1/4 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder- 1/2 teaspoon
Cumin powder- 1/2 teaspoon
Punjabi chole masala- 2 teaspoon
Turmeric powder- 1/2 teaspoon
2 black cardamoms/elaichi
4 peppercorns/sabut kali mirch
1 cloves/lavang
2 dry red chilies
1/2 tsp garam masala
1/2 tsp amchur masala
For garnishing:
Chopped coriander leaves

Instructions

Rinse and soak the chickpeas in enough water overnight. (Add enough amount of water.) Traditionally dried amla are added for the dark color.
In a pressure cooker, add the chole along with the dried amla. Add water in it along with salt. Pressure cook it for 20 minutes. (Once it has boiled, remove the amla pieces from it.)
Add oil on a medium heat in a pan, add the asafoetida, black cardamoms, peppercorn, cloves, add the garlic-ginger paste, dry red chillies in it and saute well.
Then add chopped onion and saute it. Next add chopped tomato and cook till it gets cooked well.
Add turmeric powder ,chilli powder, cumin powder, aamchur powder, garam masala, punjabi chole masala and salt to taste in it. Mix it well.
Add the water which was used to boil the chickpeas and cook it for sometime.
Garnish it with coriander leaves and serve this Punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime.

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