Ingredients

• 1 cup - chickpeas, soaked overnight
• 1 - red onion
• 2 - tomatoes, chopped finely
• 2 tbsp - tomato puree
• 1/2 tsp - shahjeera (caraway seeds)
• 1 tsp - cumin-coriander powder
• 1 tsp - ginger-garlic paste
• 1-2 tbsp - tamarind paste (or as per taste)
• 1/2 tsp - chilli powder (or as per taste)
• 1 - tea bag
• 1 - bay leaf
• A pinch of turmeric
• Salt to taste
• Few finely chopped teaspoons of onions and sprigs of cilantro for garnish

How to Make Punjabi Chole

• Cook the chickpeas (pressure cooker preferred) along with turmeric, bay leaf and tea bag.
• Heat a skillet, add little oil/butter/ghee and add caraway seeds, the spices and saute for 30-40 seconds.
• Add the onions and then ginger-garlic paste and saute some more.
• Add the chopped tomatoes, tomato puree, tamarind paste and cook till the raw smell of the tomato leaves and it becomes soft and mushy.
• Remove the tea bag and bay leaf from the chickpeas and then pour it into the onion-tomato mixture.
• Add more water if needed. Bring it to a boil and smash a few chickpeas to thicken the gravy.
• Serve hot garnished with onions and cilantro (optional).
• Recipe courtesy: http://chefinyou.com/