Punjabi Chole Masala

Ingredients

• Chickpeas - 100 g
• Onion - 2 whole
• Green chili - 2 whole
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1 tsp
• Kashmiri chili powder - 1 tsp
• Coriander powder - 1 tsp
• Chole masala powder - 1 tbsp
• Tomato - 2 whole
• Kasoori methi powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Chaat masala - 1 tsp
• Coriander sprigs - 2 whole
• Oil - 2 tbsp
• Salt, to taste

Instructions

1. 1Soak the chickpeas overnight in plenty of water, then drain and pressure cook them with a little turmeric powder and salt; set the cooked chickpeas aside.
2. 2Heat the oil in a heavy-bottomed pan or kadai over medium heat, then add the onion, ginger-garlic paste and green chili and fry until the onion turns golden brown and fragrant.
3. 3Add Kashmiri chili powder, coriander powder, turmeric powder and chole masala powder, then sauté for 2-3 minutes on low flame until the spices release their aroma.
4. 4Add the tomato and fry for another 2 minutes, stirring until the tomato softens and begins to break down into the masala.
5. 5Add the boiled chickpeas and any reserved cooking liquid, season with salt, cover and cook for 5 minutes so the flavors meld together.
6. 6Stir in the kasoori methi powder, garam masala and chaat masala, taste and adjust seasoning, then simmer briefly so the spices blend into the gravy.
7. 7Garnish with coriander sprigs, chopped onion and sliced green chili, and serve warm with roti, appam or batura.
8. 8Optional: squeeze a little lemon over the chole just before serving for a bright finish.