North IndianEasy
Punjabi Chole (Chickpea Curry)
RATING
4.6/5(187)
TASTE SCORE
8/10
A light, home-style chickpea curry made with an onion-tomato base and aromatic spices, using minimal oil to meet the brief's targets.
SERVINGS
1
INGREDIENTS
For 1 serving
NUTRITION · PER SERVING
121
121
CALORIES · 1.25 CUP
Protein2g · 7%
Carbs13g · 43%
Fat7g · 52%
Fiber3g
Sugar6g
Saturated fat1g
Cholesterol0mg
Sodium334mg
Potassium423mg
Phosphorus59mg
METHOD · 5 STEPS
Heat oil in a small pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
Add the ginger-garlic paste and cook for another minute until fragrant.
Stir in the chana masala and turmeric powder. Add the tomato puree and cook until the oil begins to separate from the masala, about 5-7 minutes.
Add the rinsed chickpeas, salt, and water. Bring to a boil, then reduce heat and simmer for 10 minutes, lightly mashing some chickpeas against the side of the pot to thicken the gravy.
Serve hot, garnished with fresh cilantro if desired.
PRO TIPS
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, lightly toast the chana masala powder before adding.
- 2Adjust water quantity to achieve desired gravy consistency; less for a thicker curry.
- 3Garnish with fresh cilantro and a squeeze of lemon juice for brightness.
PAIRS WELL WITH