Punjabi Style Chole
Pakistan Eats recipe - Pakistani
- Prep time
- 5 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tbsp oil (canola/sunflower/vegetable )
- 4 cloves garlic (crushed)
- 30 oz canned chickpeas
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp red chili powder (preferably Kashmiri )
- 3 roma tomatoes (crushed)
- Roughly 1-inch tamarind (optional)
- ½ tsp black pepper
- Salt to taste
- 1 medium yellow onion (crushed)
- 1 green chili
- ½ tsp garam masala powder
- 2 tbsp yogurt
Instructions
- 1
Heat oil in a saucepan and brown crushed onion on low heat for about 10 minutes. Set aside.
- 2
Heat oil in a heavy, non-stick saucepan. On low heat, fry garlic for about 30 seconds.
- 3
When it changes color slightly, add coriander, cumin, and red chili powder. Stir for a few seconds. Add splash of water to deglaze the pan.
- 4
Add crushed tomatoes. Bring to a simmer, and stir till the sauce thickens, roughly 3 minutes.
- 5
Add chickpeas, salt and black pepper. Stir and coat with the spicy tomato mixture for 5 minutes.
- 6
Meanwhile, add tamarind to 5 cups of warm water. Dissolve tamarind into water with your fingers. Remove seed, and add tamarind-infused water to the saucepan.
- 7
Bring the masala to a simmer, cover with lid, and lower heat. Let chickpeas cook for 45 minutes to 1 hour, stirring occasionally to make sure the chickpeas don't stick to the pan. Add water as needed. The longer they cook, the more they will absorb the spices.
- 8
After 1 hour, remove cover. Check for salt and spice. Adjust as needed.
- 9
Add crushed onions and green chili. Stir for 5-7 minutes.
- 10
Add yogurt and garam masala powder. Stir and remove from heat.