A spiced Punjabi Chickpea Curry prepared with onions ,tomatoes and ginger-garlic paste sprinkled with home-made garam masala powder and garnished with fresh coriander leaves.
Soaking Time of Chickpeas: Overnight / 08 hours
Preparation Time: 15 minutes
Cooking Time: 30 to 35 minutes
Ingredients and Quantity:
Safed Chana / Safed Chole /Kabuli Chana (Chickpeas), soaked overnight-0 1 cup
Refined oil- 1 1/2 tbsp.
Cumin seeds- 1/2 tsp.
Onions, finely chopped -01 large
Ginger paste- 01 tsp.
Garlic paste -01 tsp
Tomato Puree- 1/4th cup
Coriander powder -02 tsp.
Cumin powder- 01 tsp.
Red chilli powder, Kashmiri- 01 tsp.
Mango powder- 1/2 tsp.
Dried Pomegranate seeds, powdered- 1/2 tsp.
Punjabi Chole Masala- 01 tsp.
Home-made Garam masala powder, Punjabi- 1 1/2 tsp.
For the Garnish:
Fresh coriander leaves -08 sprigs
Whole Red Chillies, fried-04 nos. (Optional)
Drain the soaked Chana and wash them in fresh water.
Add 05 cups of water and salt and cook in pressure cooker till 06 whistles.
Drain and reserve the cooking liquor.
Heat oil in a non-stick pan. Add cumin seeds , once they crackle , add onions and sauté till light brown.
Add ginger-garlic paste and sauté for 02 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
Add tomato puree stir and. sauté for 08 minutes. Add the pomegranate seeds powder and cook for another 02 minutes.
Add the Chana and mix well. Add 1 cup cooking liquor and salt and stir to mix.
Add mango powder, garam masala powder and chole masala and mix and cook for 10 minutes.
Garnish with fresh coriander leaves , sprinkled with garam masala powder.
Goes best with steamed rice.
Safed Chana / Safed Chole causes flatulence ,so a pinch of asafoetida may be added in the tempering.