Punjabi Chole / Chana Masala / Indian Chickpeas Curry

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Ingredients:

To Boil the Chole/Chickpeas:

- 1 n 1/2 cup of chickpeas, soaked overnight
- tea bags 2 or tie some amla and teas powder in heat safe cloth
- Cinnamon - 1 stick
- Cardamom - 3
- Cloves - 3-4
- Salt to taste

For the Curry:

- 2 tb sp oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- Onions - 1 cup finely chopped
- 2 tb sp ginger garlic paste
- 1 cup finely chopped tomatoes
- 1 tb sp coriander seeds powder
- 1 tb sp red chili powder
- 1 n 1/2 tb sp Chole Masala
- 2 slit green chilies
- 2 tb sp lemon juice
- Onion rings and Coriander leaves for garnish

Method:

- Soak the Chickpeas overnight in enough water to cover them all.
- Boil the chickpeas in 2-3 cups of water along with salt to taste, cinnamon, cardamom,cloves and tea bag (take the paper end off)
- Heat oil in a pot and add cumin seeds when the oil is hot
- Add the chopped onions and some salt and saute for few minutes
- Next, add some turmeric powder and saute
- Add Gignger garlic paste and saute till the raw smell is gone
- Now add chopped tomatoes and saute
- Now we will add all the dry spice powders and cover it cooked for 6-8 minutes
- Add slit chilies for a nice taste.
- Now add the cooked chickpeas into the tomato mix.
- Add salt to taste and some lime juice and mix well.
- Cook covered for 2 minutes and serve hot with Roti or Bhatura.

Tips:

- You can use black chana instead of Kabuli chana or Chickpeas and follow the same recipe.

Healthy Twist:

- This dish is healthy as is. Chickpease has lot of proteins in it, so enjoy to the fullest :)