This step in my opinion is very important. Cover the pan to prevent splash all around. Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away. Fry the onions till the raw smell goes away and they are light golden brown in color.ģ. from the chickpeas if you don’t want them in the curry.Ģ. Here, you can also remove the bay leaves, cinnamon stick etc. If not, close the cooker and cook for 2 more whistles. You should be able to press them easily with your fingers. Once the steam is gone, open the cooker and check the chickpeas. Remove the cooker from heat and allow it to cool down. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes. Pressure cook at high flame till you get 1-2 whistles. In a pressure cooker add the soaked and drained chickpeas, around 5 cups water, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. I soaked a little more than 2 cups and in the morning I had around 5.5 cups of it! Drain the water in which you had soaked the chickpeas.ġ. Soak the chickpeas overnight in enough water to cover them. Red chili powder: 1/2 teaspoon or to tasteĭried fenugreek leaves : 1/2 tbsp, crushed And before you start wondering, let me assure you that the tea bags do not hamper the taste of chickpeas in any way. I added only 2, but for a deeper darker brown color, you can add more tea bags. You will notice that I added 2 tea bags while cooking chickpeas in the pressure cooker, that’s because the tea bags help in giving chole a dark brown/black color. But I usually get the masala from the store, saves me time and also tastes good.
One can make chole masala powder at home too by dry roasting ingredients like cumin, cloves, coriander, peppercorn, cardamom etc.
A special blend of spices called “chole powder/masala” is easily available at every store. So what actually is chole masala? In this recipe, chickpeas are cooked with onions, tomatoes and lots of spices. Punjabi chole masala or chana masala is one of the most popular curry dishes from Pakistan.
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