350gm Boiled ChickpeasSoaked in Water for 1 Night.
2Tomatoes and 1 Inch Ginger Puree.
1tbspRoasted Cumin Seeds.
½tspGaram Masala Powder.
¼tspRed Chilli Powder.
2Chopped Green Chillies.
Salt as per taste.
First of all heat around 2 ½ tbsp oil in a kadai, when oil gets heated add in cumin seeds, ajwain, fennel powder, coriander powder, asafoetida, red chilli powder, green chilli and tomato puree.
Mix all the ingredients well then add salt and cook till tomatoes get cooked, when tomatoes get cooked add in chickpeas and mix well.
Now add garam masala, amchoor, little water (add boiled water in which chickpeas are boiled), mix well and mash chickpeas with soft hands so the gravy will be nice in consistency then add roasted cumin seeds and mix well.
Now cover and cook it for around 5 minutes at medium low heat, stir it after 2 minutes, after 5 minutes open the lead stir well and delicious punjabi chole masala is ready to serve.
While boiling chickpeas take a clean cloth put 5-6 pieces of gooseberry, 1 inch cinnamon, 3 cloves, 1 big cardamom and 1 tsp tea, tie it tightly and put in water plus add salt as per taste.