Punjabi Cholley

Chick Pea/Garbanzo bean curry with spices

Serving 4-6 persons

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients

3 Cups	Boiled or Canned Garbanzo Beans
1 Large	Finely Chopped Onion
3 Tablespoons	Tomato Paste
1 Tablespoon	Ginger Paste
1 Tablespoon	Finely Chopped Green Chillies
1 Teaspoon	Garlic Paste
0.5 Cup	Oil for Cooking

Dry Spices

1 Teaspoon	Cumin Seeds
4	Bay Leaves
4	Cloves
1 Medium	Size Cinnamon Stick
2 Large	Brown Crushed Cardamoms
1 Tablespoon	Coriander Powder
1 Teaspoon	Turmeric Powder
1 Teaspoon	Garam Masala
1 Teaspoon	Red Chilli Powder
	Salt To Taste

Method

In a pan heat oil and add hing, cumin seeds, bay leaves, crushed cardamom, cinnamon stick and fry them till cumin change color.

Now add onions to it and fry them till they turn golden brown. Then add ginger. garlic, and green chilli and fry then for another 1 minute.

Now add turmeric powder. red chilli powder, coriander powder, salt and garam masala and fry it for 1-2 minutes.

Then add tomato paste and cook it till the masala paste separates the oil.

Now add chick peas and desired quantity of water depending what thickness you like for the gravy.

Cook them for 10-15 minutes at medium flame covering it with an lid and keep stirring in between.

Garnish it with green coriander and serve it with puri, bhature,or rice.

If you are boiling chick peas its recommended you sock them for couple of hours in hot water & pressure cook them. And the ratio of water to chick pea should be 5 times. Before boiling it check if there is enough water some time chickpeas sock all of the water. Add more water if water is not enough to boil it for 20 minute at high flame. Canned Chickpeas has salt in it so if you are using canned chick pea taste the chick pea before adding salt to it.

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