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Punjabi Chole (without onion and garlic)
Punjabi Chole (without onion and garlic)

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We hope you got insight from reading it, now let’s go back to punjabi chole (without onion and garlic) recipe. You can have punjabi chole (without onion and garlic) using 23 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Punjabi Chole (without onion and garlic):
  1. Prepare Ingredients
  2. Use 250 gms kabuli channa
  3. Provide 4 medium size tomatoes (chopped)
  4. Use 1 inch ginger (chopped)
  5. Use 2-3 green chillies (slit)
  6. Get 2 tsp tea leaves or 2 tea bags
  7. Prepare as needed Water for boiling chana
  8. Get 1/2 tsp baking soda
  9. You need to taste Salt
  10. Use 4 tbsp ghee
  11. Prepare 1 tsp cumin seeds
  12. Prepare 1 lemon Juice
  13. Use 1 tbsp chopped coriander leaves (optional)
  14. Take Masalas
  15. Take 2 tbsp coriander powder
  16. You need 1 tsp turmeric power
  17. Use 1 tsp red chilli powder
  18. Prepare 1 tsp black salt
  19. You need 1/4 tsp hing
  20. Provide 1 tsp garam masala
  21. Use 1 tsp amchur powder
  22. Take 1 tsp kasuri meethi
  23. You need 1 tsp chole masala
Steps to make Punjabi Chole (without onion and garlic):
  1. Wash and soak the chickpeas overnight in water or for 8-9 hours.
  2. In a pressure cooker add in soaked chickpeas, tea leaves wrapped tightly in a muslin cloth or tea bags, salt and baking soda.
  3. Pressure cook for atleast 8-10 minutes or till the chickpeas are completely cooked.
  4. Discard the tea leaves.
  5. In a pan heat ghee, add cumin seeds and hing powder.
  6. Add the chopped tomatoes, ginger along with green chillies. Saute the tomatoes till ghee separates from it.
  7. Add all the masalas mentioned above, stir well and saute for a minute on a low flame.
  8. Add in cooked chickpeas along with water in which it was boiled. Mash few chickpeas using the back of the ladle.
  9. Check the salt and water, add more if required.
  10. Cook for 10- 15 minutes on a medium flame or the the gravy thickens a bit.
  11. Add lemon juice and mix well.
  12. Garnish with fresh coriander leave and serve hot with kulcha or naan.

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