Back to 4 servings Chickpeas 1.5 cups dried chickpeas, soaked overnight in water, drained (or 2 x 15 oz cans, drained) Sauce 2 tablespoons neutral oil, such as avocado or grapeseed 1 teaspoon cumin seeds 2 bay leaves 2 black cardamom pods, lightly crushed; or 4 green cardamom pods 2 green cardamom pods, lightly crushed 2 whole cloves 1.5 cups yellow onion, finely chopped 0.25 teaspoon salt, plus more to taste 2 tablespoons ginger garlic paste, fresh preferred; or 6 garlic cloves and 1 inch ginger, minced 1 green chili, slit or finely chopped; reduce or omit for less heat 1 tablespoon ground coriander 1 teaspoon cumin powder 1 teaspoon Kashmiri chili powder, or paprika for milder heat 0.5 teaspoon ground turmeric 2 teaspoons chole masala, store-bought, or homemade blend (see tips) 2.5 cups tomato puree, from about 4 medium tomatoes, or one 28 oz can 0.5 teaspoon dried fenugreek leaves, kasuri methi, crushed 2.5 cups water, 2.5 to 3 cups, for the chickpeas and gravy Finish 1 teaspoon garam masala 1 tablespoon lemon juice, plus more to taste 2 tablespoons fresh cilantro, chopped, for garnish 1 inch fresh ginger, julienned, optional garnish
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Pressure cook the soaked, drained chickpeas with 5 cups of water, 1 teaspoon salt, 2 bay leaves and 2 tea bags (optional, for color): bring to high pressure, cook 1 to 2 whistles, then medium for about 10 minutes, and let the pressure release naturally. Alternatively, simmer in a covered pot for about 1 hour until very soft. Drain, reserving the cooking liquid, discard the bay leaves and tea bags, and set the chickpeas aside.2 Step 2: Heat the oil in a large heavy pot over medium heat. Add the cumin seeds, cloves and cardamom and let them sizzle for about 30 seconds.3 Step 3: Add the chopped onion and 1/4 teaspoon salt and cook, stirring, for 7 to 8 minutes until light golden brown, adding a tablespoon of water if the pot looks dry.4 Step 4: Stir in the ginger garlic paste and green chili and cook about 2 minutes until the raw smell is gone.5 Step 5: Add the ground coriander, cumin, chili powder, turmeric and chole masala and stir for about 1 minute, adding a splash of water if they stick.6 Step 6: Pour in the tomato puree and cook on medium, stirring every few minutes, for about 15 minutes until thick and the oil begins to separate from the masala.7 Step 7: Add the cooked chickpeas with 2.5 cups of water (or some of the reserved cooking liquid) and the crushed kasuri methi. Bring to a rolling boil, then reduce to medium-low, cover and simmer for 20 to 30 minutes, mashing a few chickpeas against the side of the pot, until the gravy is thick and clings to the chickpeas.8 Step 8: Taste and adjust salt. Stir in the garam masala and lemon juice off the heat. Let rest at least 10 minutes, then garnish with cilantro and julienned ginger and serve hot with basmati rice, naan, poori or bhatura.getsaucepan.com/r/306a5b1e-2952-54b1-a2a8-9860096dd841
Cook this in Saucepan Chole Masala (Punjabi Chickpea Curry) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
