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Title: Punjabi Style Chole Chana Masala
Categories: Breakfast, Indian
Yield: 4 Servings

4 tb Vegetable oil
4 cl Garlic; crushed
30 oz Canned chickpeas
2 ts Cumin powder
2 ts Coriander powder
1 ts Red chili powder;
- preferably Kashmiri
3 Roma tomatoes; crushed
Tamarind (1") (optional)
1/2 ts Black pepper
Salt; to taste
1 md Yellow onion; crushed
1 Green chile
1/2 ts Garam masala powder
2 tb Yogurt

Preparation time: 5 minutes
Cooking time: 90 minutes

Heat oil in a saucepan and brown crushed onion on low heat for about
10 minutes. Set aside.

Heat oil in a heavy, non-stick saucepan. On low heat, fry garlic for
about 30 seconds.

When it changes color slightly, add coriander, cumin, and red chili
powder. Stir for a few seconds. Add splash of water to deglaze the
pan.

Add crushed tomatoes. Bring to a simmer, and stir till the sauce
thickens, roughly 3 minutes.

Add chickpeas, salt and black pepper. Stir and coat with the spicy
tomato mixture for 5 minutes.

Meanwhile, add tamarind to 5 cups of warm water. Dissolve tamarind
into water with your fingers. Remove seed, and add tamarind-infused
water to the saucepan.

Bring the masala to a simmer, cover with lid, and lower heat. Let
chickpeas cook for 45 minutes to 1 hour, stirring occasionally to
make sure the chickpeas don't stick to the pan. Add water as
needed. The longer they cook, the more they will absorb the spices.

After 1 hour, remove cover. Check for salt and spice. Adjust as
needed.

Add crushed onions and green chili. Stir for 5 to 7 minutes.

Add yogurt and garam masala powder. Stir and remove from heat.

Recipe by Maryam Jillani

Recipe FROM:
<https://www.pakistaneats.com/recipes/punjabi-chole-chana-masala/>

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