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Punjabi Chhole Masala

Punjabi Chhole Masala

ABOUT THIS PRODUCT

Punjabi Chhole Masala is a popular North Indian dish made with chickpeas (chhole) cooked in a spicy and tangy tomato-based gravy. It is a staple in Punjabi cuisine and is often served with bhatura (fried bread), rice, or roti. Punjabi Chhole Masala Powder Manufacturer in Karnal. The Chhole Masala spice blend adds a flavorful and aromatic taste to the dish. Here's a recipe for Punjabi Chhole Masala:

Ingredients:

  • 1 cup dried chickpeas (chhole), soaked overnight
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 2 medium onions, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2 medium tomatoes, pureed
  • 2 teaspoons Chhole Masala powder (readily available spice blend) or a mix of ground cumin, coriander, turmeric, red chili powder, and garam masala
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon turmeric powder
  • 1 teaspoon dried mango powder (amchur)
  • Salt to taste
  • Chopped coriander leaves for garnish
  • Lemon wedges for serving

Instructions:

  1. Drain and rinse the soaked chickpeas. In a pressure cooker, add the chickpeas and enough water to cover them. Cook on medium-high heat until you hear about 4-5 whistles. Lower the heat and simmer for another 10-15 minutes. Set aside.

  2. In a separate pan, heat oil over medium heat. Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until golden brown.

  3. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.