No Onion Garlic Chole Bhature Special | Punjabi Chole Masala Recipe

Ingredients

• 1 cup chickpeas, soaked overnight
• Whole spices: cardamom pods, black peppercorns, cinnamon stick, bay leaves
• 1-2 tsp tea powder (for dark color)
• Salt to taste
• 1/4 tsp baking soda
• Water
• Tomatoes
• Ginger
• Green chilies
• Coriander leaves
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp amchur (dry mango powder)
• 1 tsp chole masala
• Salt to taste
• Water
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• Fresh coriander leaves, chopped

Instructions

1. Pressure cook the soaked chickpeas with whole spices, tea powder, salt, and baking soda until 4-5 whistles.
2. Once the pressure releases, remove the whole spices.
3. In a mixer jar, blend tomatoes, ginger, green chilies, and coriander leaves to a smooth paste.
4. Heat oil in a pan, add cumin seeds, asafoetida, and let them splutter.
5. Add slit green chilies and ginger.
6. Add Kashmiri red chili powder and sauté for a few seconds.
7. Add the tomato-ginger-chili paste and cook until the oil separates.
8. Mix all the spice powders (coriander, cumin, turmeric, amchur, chole masala) with a little water to form a paste.
9. Add this spice paste to the pan and cook for 5-7 minutes until the raw smell disappears and oil starts separating.
10. Add a few mashed chickpeas to the masala and cook for a minute to thicken the gravy.
11. Add the boiled chickpeas along with their cooking water to the pan.
12. Mix well and let it simmer for 7-8 minutes, allowing the flavors to meld.
13. Add kasuri methi and mix.
14. For tempering: Heat ghee or oil in a separate small pan. Add cumin seeds, asafoetida, slit green chilies, and ginger. Sauté for a minute.
15. Add Kashmiri red chili powder and kasuri methi. Quickly pour this tempering over the chole and mix well.
16. Garnish with fresh coriander leaves.
17. Serve hot with poori or bhatura.