Punjabi Chole
Garbanzo beans/chickpeas are cooked in a variety of ways all over the Indian subcontinent. Each preparation exhibits the distinct characteristics of the regional cooking. The Punjabi Chole, a preparation from Punjab, is a great accompaniment with Pooris, Bhaturas and Chaat. Ingredients 1 cup dried chickpeas, soaked overnight 1 medium onion, finely chopped 1 large tomato, finely chopped 2 green chilies, slit into halves 1 tbsp ginger-garlic paste 1 tbsp tomato paste, or half a cup of tomato sauce (from the can) 1 tsp ground cumin 1/2 tsp red chili powder 1/2 tsp turmeric 1 tsp whole cumin 1/2 tsp amchoor powder (dried mango) 1 tsp anardana powder (dried pomegranate seeds) 1 tsp punjabi garam masala salt, to taste 1 tsp kala namak 1 tbsp cooking oil 2 tbsp chopped cilantro for garnish water, as needed Directions Cook pre-soaked chickpeas in enough water in a pressure cooker till soft. ( I let it whistle for about 5 – 6 times and simmer for 10 minutes) Heat oil in a deep pan and sauté who...