Punjabi Chholey Masala

Here's a recipe for Punjabi Chole (Chickpea Curry) using Roopak's Punjabi Cholee Masala:

Ingredients:

• 2 Cups dried chickpeas (garbanzo beans), soaked overnight and drained
• 2 Tablespoons cooking oil
• 1 Large onion, finely chopped
• 2 Tomatoes, finely chopped
• 2 Teaspoons ginger-garlic paste
• 2 Green chilies, slit lengthwise
• 1 Tablespoon Roopak's Punjabi Cholee Masala
• 1 Teaspoon cumin seeds
• 1 Teaspoon turmeric powder
• 1 Teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving

Instructions:

• Heat oil in a pressure cooker or a large pot over medium heat. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until they turn golden brown.
• Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
• Add chopped tomatoes and cook until they turn mushy and the oil starts to separate.
• Add Roopak's Punjabi Cholee Masala, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes to roast the spices.
• Add soaked and drained chickpeas to the pot. Stir well to coat the chickpeas with the spice mixture.
• Pour enough water to cover the chickpeas. If using a pressure cooker, close the lid and cook for about 15-20 minutes or until the chickpeas are soft and tender. If using a pot, cover and cook on medium-low heat until the chickpeas are cooked through, stirring occasionally and adding more water if needed.
• Once the chickpeas are cooked, mash some of them lightly to thicken the curry.
• Garnish with fresh coriander leaves.
• Serve hot with rice, roti, or naan bread, along with lemon wedges on the side for squeezing over the curry.