Table of Contents

Punjabi Chole recipe

Ingredients:

• 2 cups (0.47 l) of Chickpea
• 3 tbsp oil
• 2 small onions (or 1 medium onion)
• 5 tomatoes
• 1 tbsp garam masala
• 4-5 tbsp chole masala (or equivalent amount of tomato puree)
• 2 tsp salt
• 2 tsp cumin-coriander powder
• 3-4 cloves of garlic (I LOVE garlic)

How to make

1. Boil water, and soak the chickpeas for 7-8 hours
2. Drain the water, and put the chickpeas with 3 cups of water in InstantPot and pressure-cook on high for 40 mins
3. Put 3 tbsp oil, grate the garlic in the oil and set aside
4. Chop the onions, set aside
5. Cut the each tomatoe in four big chunks
6. Blend the tomatoes in a mixer. Blend a little, then add all the spices (garam masala, chole masala, salt, cumin-coriander powder) and blend again until it becomes a puree
7. Heat the oil (and garlic) on low-medium heat
8. Once the oil is heated, sautee the onions
9. Add the puree, and cook on low heat. When you taste the puree, and it does not taste like you are eating raw tomatoes, then you know the puree is cooked
10. Check the chickpeas, and once they break easily, they are ready to be consumed
11. Add the chickpeas to the puree, mix well, taste-test and add the spices to your liking
12. Serve and enjoy!