PUNJABI CHOLE MASALA

Punjabi Chole Masala is a delicious chickpea curry that’s made all over Pakistan and India. It’s made with chickpeas, tomatoes, onions, and a handful of spices.

It’s delicious served over jeera rice, or scooped up with a steamy hot naan or soft, flaky pooris.

Oil Small onion Garlic Ginger Tomatoes Kashmiri Lal Mirch Turmeric powder Ground cumin Chickpea cans Salt

Ingredients

Punjabi Chole Masala

Time

30 Minutes

Cuisine:

Pakistani, Pakistani/Indian

Yield

4 Servings

COURSE

Lunch/Dinner

1

In a medium sized pot, bring the oil to a medium high heat. Add the chopped onion and fry until golden brown.

Instructions

2

Now add the tomatoes and cook for 1-2 minutes on high heat. Now add ginger and garlic and all spices and about 1/3 cup water.

3

Reduce the heat to medium and cover the pot. Stir every few minutes until the tomatoes have cooked through.

Now add the chickpeas and cook on high flame for a few minutes.

4

Add about 1/2 cup water (or a little more, depending on how thick or thin you like the curry to be).

5

Now reduce the heat to medium, cover the pot and cook for about 15-20 minutes (stir once or twice during this time).

6

Swipe Up  for the entire recipe and all my tips and tricks!