Ingredients
Units
Scale
- 200g Dry Chickpeas / Kabuli Chhole
- 2 Potato (cubed)
- 1 Onion (chopped)
- 1 Tsp. Ginger-garlic Paste
- 3 Tbsp. Pureed Tomato
- 1 Whole Bay leaf
- 1 Whole cinnamon sticks
- 3-4 Clove
- 2 Green Cardamom
- 1 Black Cardamom
- 20g Tata Sampann Punjabi Chole Masala
- 1/2 Tsp. Red Chili Powder
- 1 Tsp. Turmeric Powder
- 1/2 Tsp. Garam Masala Powder
- 2 Tsp. Salt or to taste
- 1 Tbsp. Mustard Oil
- 1/2 Tsp. Ghee
Instructions
- To make chole aloo masala, soak chickpeas in water overnight and boil with salt until three whistles sound.
- Fry diced potatoes in oil until golden.
- In another pan, temper bay leaf, cinnamon stick, clove, green cardamom, and black cardamom in oil.
- Add onion, tomato puree, and ginger-garlic paste and cook until oil separates.
- Add red chili powder, turmeric powder, salt, and Tata Sampann Punjabi Chole Masala and cook for five minutes.
- Now add potatoes and chickpeas and cook for five more minutes.
- Pour in two cups of chickpea water and cook until chole reaches medium thickness.
- Add garam masala and ghee.
- Serve with rice.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Indian
