Punjabi Chole made eaaaaaaasyyy!

Punjabi chole is something each of us have grown up with, samosa channa at the neighborhood chat shop, channa bhatura when we go out with family ( Pocket money always makes us settle for channa samosa :P ) Bread chole when there is leftover chole from last nights family get-together or just bowls of it eaten at midnight watching a movie, the humble chickpea and you go back a long way. Either with Chappati, Rice, Bread, Naan, Poori or plain this multi-tasker is a sure to learn when expanding your culinary knowledge. This recipe is easy to make and is sure to impress the husband,boyfriend,mother,mother in law or even just yourself! :)

What you need :

Kabuli chana/Chickpeas - 200 gms (Soak the channa overnight or for 6 hrs and pressure cook with salt till done)
Salt to taste
Onions - 2 big, finely chopped
Tomatoes - 2 medium/1 large, finely chopped
Green chilli - 1,finely chopped
Ginger chopped - 1 tbsp

Garlic – 2 cloves finely chopped
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Everest Chole masala - 2 tbsp (I just use how much ever I feel is right, Try 2tbsp, if you think you need more, please go ahead!!)
Coriander leaves - roughly chopped
Kasuri methi - 1 tbsp
garam masala - 1 tbsp
Oil – as needed

What you need to do :

In a frying pan add the Garlic, green chilli and ginger, fry for a minute till the pungency hits your nostrils.

Add the onion-tomato (Fry onions in a little oil till brown, add the tomatoes and fry till mushy. Let it cool, grind to a smooth paste) paste and fry for 2 minutes.

Add red chilli powder, coriander powder and chole masala and mix for another 1- 2 minutes
When everything gets mixed well, and the fresh smell of the onion garlic has faded away, Add the cooked channa and mix well. Let it boil, check the salt.

Add coriander leaves and kasuri methi and let it simmer for 10 minutes. Just before switching off, add the garam masala and and let it boil.

Alternatively you could also add this in the beginning with all the other spices.

Serves 3-4