- 2 cups chickpeas (kabuli chana)
- ½ tsp soda
- 1 large grated tomato
- 2-3 black cardamoms
- 1 ¼ tsp pomegranate seeds (anardana)
- 2 tbsp oil
- 2 tbsp dhaniya jeera powder
- pinch of turmeric powder
- 3 tbsp CRISTA Jain Punjabi Chole Masala
- 1 tbsp butter
- 3-4 green chillies
- salt to taste
Ingredients for garnishing: fresh ginger slivers and chopped fresh coriander
Soak the chickpeas (kabuli chana) for 6-8 hours. Pressure cook them with a tea bag, salt and soda for 5-6 whistles. Soak the black cardamoms and pomegranate seeds for 20 mins and then grind them together finely by adding little water. Strain and keep aside. In a large pot heat the oil, add the tomatoes, and green chillies. Sauté for 3 mins. Now add the cardamom paste, dhaniya jeera powder, turmeric powder, and sauté again for 4 mins. Lastly add the chickpeas, butter, CRISTA Jain Punjabi Chole Masala and salt to taste. Cook on slow flame for 10 mins. Garnish with ginger slivers and fresh coriander. Serve hot with bhaturas or parathas.
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