Punjabi Chikkad Chole

Von Your Food Lab · 480 Min.

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Zubereitung

1. Pressure cook the soaked chickpeas and potato with the boiling spices (tied in a muslin potli) and enough water to cover the chickpeas by about 1 inch, on medium flame for about 15 minutes. Turn off the heat and let the pressure release naturally.
2. Once open, check that the potato is fully cooked and the chickpeas are soft. Discard the potli. Set aside the potato and a small handful of chickpeas in a bowl to cool.
3. Blend the cooled potato and chickpeas with the paste ingredients into a completely smooth, fine paste.
4. Heat mustard oil in a kadhai until it smokes. Lower the heat, add cumin seeds, hing and chopped onion, then cook on high heat until light golden brown.
5. Lower the heat, add the paste and stir briefly. Add chana masala and salt, then roast on high heat until the masala stops sticking to the kadhai.
6. Add the boiled chickpeas with their water and mix. Bring to a boil, then cook for 7–8 minutes until thick. Taste, adjust salt, and turn off the heat.
7. Heat ghee in a tadka pan. Add the second tempering ingredients, then pour the tadka over the chole and mix well.
8. Finish with chopped fresh coriander and mix. Serve hot.

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