dinner · vegan · vegetarian · dairy-free · gluten-free
Chana masala (Punjabi chole)
Dhaba-style chickpeas in a dark, tangy onion-tomato masala with tea-darkened color and amchur.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Pressure-cook chickpeas with the tea bag and salt until very soft (discard tea bag).
-
2
Fry whole spices, then onions until deep brown.
-
3
Add ginger-garlic, chilies and tomatoes; cook until oil separates.
-
4
Add ground spices and the chickpeas with some liquid; simmer 15 minutes, mashing a few.
-
5
Finish with amchur, cilantro and ginger; serve with bhatura or rice.
