Salefork

Dinner for 4

Punjabi Chole

This spiced chickpea stew simmers dried chickpeas with onions, tomato, aromatics, and yogurt until tender and thick.

$0.77per serving $
100 minstart to table
4servings

IndianVegetarianGluten-freeBudgetFamilyDinners

Ingredients

  • 1 1/2 cups dried chickpeas
  • 3 tsp oil
  • 1 tsp whole cumin seeds
  • 2 bay leaves
  • 2 black cardamom pods
  • 2 green cardamom pods
  • 2 whole cloves
  • 1 1/2 cup chopped or sliced onion
  • 1/4 tsp salt
  • 2 tbsp ginger garlic paste
  • 1 hot green chile
  • 2 tbsp chopped cilantro stems (optional)
  • 1 tbsp ground coriander
  • 1 1/4 tsp kashmiri chili powder
  • 1/2 tsp dried fenugreek leaves
  • 1/4 tsp black pepper
  • 2 3/4 cups water
  • 1/4 cup non-dairy yogurt
  • 1/2 tsp salt
  • 1 large tomato
  • lime juice (optional)
  • chopped cilantro leaves and chopped onion (optional)

Steps

  1. Cover the dried chickpeas with water in a large pot and soak them for 30 minutes.
  2. Drain the chickpeas, add fresh water, and boil them for 45 minutes until tender.
  3. Heat the oil in a large pot over medium heat, then toast the cumin, bay leaves, cardamom, and cloves for 1 minute.
  4. Add the onion and salt, then cook for 8 minutes until softened.
  5. Stir in the ginger garlic paste, chile, cilantro stems, coriander, chili powder, chole masala, fenugreek, and pepper for 2 minutes.
  6. Add the cooked chickpeas, water, and tomato, then simmer uncovered for 10 minutes.
  7. Stir in the yogurt and remaining salt, then simmer for 5 minutes until thick.

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