Punjabi Breakfast Chole

Cook the recipe

Method

1. 1

   In a large saucepan, add 1 can of drained and rinsed chickpeas, 1/2 tsp baking powder, 1 tsp salt, 1 tea bag, and 3 cups of water. Bring to a boil, then lower the heat and simmer for 15 minutes until the chickpeas are tender.

2. 2

   While the chickpeas are cooking, prepare the onion, green chili, and other spices so they are ready to use.

3. 3

   In a large non-stick wok or saucepan, heat 2 tbsp oil over medium heat, then add 1 bay leaf, 2 cardamom pods, 1-inch cinnamon stick, and 1 tsp whole cumin seeds. Fry for 1-2 minutes until the spices start to sputter.

4. 4

   Add the finely chopped onion and cook until golden brown, about 10-15 minutes.

5. 5

   Stir in the grated ginger, minced garlic, and diced green chili, cooking for another 1-2 minutes until aromatic.

6. 6

   Add the curry spices: ½ tsp kasuri methi, ¼ tsp turmeric powder, 1 tsp chili powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, and 1 tsp aamchur. Allow the spices to cook for about 1 minute.

7. 7

   Incorporate 1½ cups of crushed tomatoes, cooking on medium-low heat while stirring regularly until the tomatoes break down and some liquid evaporates, about 5-7 minutes.

8. 8

   Remove the tea bag from the chickpeas and then add the chickpeas with their cooking water to the tomato mixture. Stir well, bring to a gentle boil, and let it simmer for 5-10 minutes. Adjust the seasoning and add more water if a thinner consistency is desired.

9. 9

   In a small frying pan, heat 3 tbsp oil for tempering. Once hot, add 2 dried red chilies, ¼ tsp turmeric powder, ¼ tsp garam masala, and optional ¼ tsp red chili powder. Cook for 1-2 minutes until the spices are fragrant.

10. 10

    Drizzle the tempering oil over the hot chole just before serving.