Serves: 6
Cooking Time: 40 mins
- 2 cups chickpeas (kabuli chana)
- 2 large grated onions
- 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 Punjabi Chole Masala
- 1 tbsp butter
- 3-4 green chillies
- Salt to taste
Ingredients for garnishing: 1 tsp fresh ginger slivers, 1 tsp chopped fresh coriander, few fresh onion rings
Preparation
Soak the chickpeas (kabuli chana) for 6-8 hours. Pressure cook them with a tea bag, ½ tsp salt and ½ tsp 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 onions, 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 Punjabi Chole Masala and salt to taste. Cook on slow flame for 10 mins. Garnish with ginger slivers, coriander, and onion rings. Serve hot with bhaturas or parathas.
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