Punjabi Chole, also known as Chana Masala, is a culinary gem from the vibrant region of Punjab in North India. Traditionally prepared with chickpeas cooked in a luscious tomato-based gravy, this vegan version of Punjabi Chole stays true to the original's bold flavors while omitting dairy and other animal products.

Ingredients For Vegan Chole Recipe

1. Chole (chickpeas) soaked over night - 1 cup
2. Onion finely chopped - 1 Big
3. Tomatoes finely chopped - 2 Big
4. ginger , garlic paste - 1 tbsp
5. green chilies slit in between - 2
6. Bay leafy - 2-3 pieces
7. Cinnamon sticks - 1-2 one inch pieces
8. Mustard seeds - 1 tsp
9. Cumin seeds - 1 tsp
10. haldi - 1tsp
11. hing powder - 1/4 tsp
12. chole masala - 2 tsp
13. red chilli powder - 1 tsp
14. amchur powder - 1/2 tsp
15. salt to taste
16. Vegetable OIl - 1 Tbsp
17. Tea water - 1 cup
18. Garnishing - Cilantro

Method

1. Pressure cook chole for 3-4 whitsles.
2. In a pan heat oil. Add mustard seeds. Once they split , add cumin seeds and hing. Add green chilies.
3. Add onions and saute till they turn translucent.
4. Add ginger-garlic paste and saute for a minute.
5. Add tomatoes and salt and saute till tomatoes turn nice mushy.
6. Add turmeric powder , red chili powder , chole masala . Saute for a minute.
7. Add boiled chole and mix well.
8. Add water to desired consistency.
9. Boil on low flame for 15-20 minutes.
10. Add amchur powder mix well.
11. Garnish with finely chopped cilantro.