Time to cook
A classic Indian dish made with chickpeas (chole), spices, and onions, originating from Punjab, cooked until tender and coated in a flavorful masala.
Ginger Garlic Paste
Red Chilli Powder
Wash the white chana (chole) thoroughly and soak them in enough water overnight or for at least 6-8 hours. Drain the water before cooking.
Pressure cook the soaked and drained chole along with fresh water for about 15-20 minutes until the chickpeas are tender.
Once cooked, drain the excess water and keep the cooked chickpeas aside.
Heat oil in a pan over medium heat. Add cumin seeds (jeera) and let them splutter.
Add the chopped onions and green chilies to the pan. Sauté until the onions turn golden brown.
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add the chopped tomatoes and cook until they become soft and mushy.
Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for a couple of minutes to allow the spices to cook and release their flavors.
Add the cooked chickpeas (chole) to the pan and mix them with the spice mixture. Cook for another 5-7 minutes, stirring occasionally, to let the flavors meld together.
Sprinkle garam masala and give it a final stir. Remove from heat and garnish with fresh coriander leaves.