Punjabi Chole (No Onion, No Garlic)

Name: Punjabi Chole (No Onion, No Garlic)
Cuisine: American
Ingredients: 1 1/4 cups dried chickpeas, soaked overnight (about 250 grams); 7 oz paneer, cut into small pieces (about 200 grams); 2 large tomatoes; 1 piece ginger; 2 green chilies; 1/2 teaspoon carom seeds (ajwain); 2 pinches asafoetida (hing); 1/2 teaspoon dried pomegranate seeds or amchur (dry mango) powder; 1 teaspoon ground coriander; Salt, to taste; 1 teaspoon or to taste red chili powder; 2 teaspoons chana masala; Dried fenugreek leaves (kasuri methi), as needed for garnish; Fresh cilantro, as needed for garnish; 2 teaspoons loose black tea leaves

Aarti Gogia @cook_13855514

Punjabi Chole (No Onion, No Garlic)

Aarti Gogia @cook_13855514

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Ingredients

1 1/4 cupsdried chickpeas, soaked overnight (about 250 grams)
7 ozpaneer, cut into small pieces (about 200 grams)
2large tomatoes
1 pieceginger
2green chilies
1/2 teaspooncarom seeds (ajwain)
2 pinchesasafoetida (hing)
1/2 teaspoondried pomegranate seeds or amchur (dry mango) powder
1 teaspoonground coriander
Salt, to taste
1 teaspoonor to taste red chili powder
2 teaspoonschana masala
Dried fenugreek leaves (kasuri methi), as needed for garnish
Fresh cilantro, as needed for garnish
2 teaspoonsloose black tea leaves

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Steps

1

First, heat oil in a pressure cooker. Add asafoetida and carom seeds. Add mashed tomatoes and mix well. Add the spices listed above and cook until the oil separates from the masala.
2

Add the soaked chickpeas and mix (do not add water yet). In a separate pan, heat 1/2 cup water and add the tea leaves. Bring to a boil. Strain and add this tea water to the chickpeas. Add 1/2 teaspoon baking soda, mix, and pressure cook for 3-4 whistles.
3

Once the pressure releases, open the cooker and check the chickpeas.
4

Heat oil in a pan, add red chili powder, mix, and pour over the cooked chickpeas. Gently mix. Check salt and spice levels. If everything tastes right, sprinkle some dried fenugreek leaves, add the paneer pieces, sliced ginger, and green chilies. Mix well. Garnish with fresh cilantro and serve hot with bhature or puri.