Lahori Chole Masala Recipe
Punjabi style lahori chole masala recipe which is also popular by the name of pindi chole. Simple and easy way to make at home! Watch video.
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Main Course, Side Dish
chole masala recipe, lahori chole
Onion garlic-ginger paste – 1 Tbsp
Oil – 1 Tbsp
Cumin Seeds – 1 Tsp
Salt – to taste
Red chili powder – 1 Tsp
Turmeric powder – 1 Tsp
Coriander powder – 1 Tsp
Yogurt – 1 Cup
Chickpeas – 2 Cup
Chicken Stock – 2 Cups
Black Pepper – 1 Tsp
Black Salt – ½ Tsp
Garam Masala Poder – 1 Tsp
Baking Soda – ¼ Tsp
For Garnishing: Julianne ginger
Make a paste of onion, ginger, and garlic in a blender.
Add oil in the pan and heat it up.
Add Cumin seeds and fry it for few seconds.
Now add onion, ginger and garlic paste in heated oil.
Stir the pan and add further spices.
Add Red chili powder, turmeric, coriander and stir to finish the spices rawness.
Add little water if it’s required to avoid masala burning.
Now add Yogurt and stir the pan until the masala formed.
As the gravy becomes thicker and masala formed then add boiled chickpeas (Recipe to boil chickpeas).
Stir gently and add 300 ml of water in a pan to make the gravy little watery.
Add Black salt, Black pepper, and Garam Masala Powder over the gravy and cover the pan with the lid.
Add a pinch of baking soda to make the chickpeas mixed with the gravy.
Cook for about 25 minutes.
After 25 uncover the pan. Oil will float over the gravy and it’s ready to serve.
Garnish with sliced ginger and green chilies.
Serve with Tandoor roti or roti paratha.
If the chole is over boiled or cooked then avoid the baking soda. Monitor the quantity of baking soda in cooked chole masala otherwise, the chole will deform in gravy.