Créé avec l’IA
Chole Peshawari
45 min 215 kcal par portion Moyen
Ingrédients
4 Portions
- chickpeas2 cups
- oil2 tablespoons
- chole masala2 tablespoons
- salt1 teaspoon
- cumin1 teaspoon
- kasuri methi1 teaspoon
- green chillies2 pieces
- onion1 large
- tomatoes2 medium
Instructions
- 1
Soak the chickpeas overnight in water. Drain and rinse them before cooking.
- 2
In a pressure cooker, add the soaked chickpeas and enough water to cover them. Cook until they are soft and tender.
- 3
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- 4
Add finely chopped onion and sauté until golden brown.
- 5
Add chopped green chillies and sauté for another minute.
- 6
Add chopped tomatoes and cook until they become soft and the oil starts to separate.
- 7
Add chole masala, salt, and kasuri methi. Mix well and cook for 2-3 minutes.
- 8
Add the cooked chickpeas to the pan and mix well with the masala.
- 9
Let it simmer for 10-15 minutes, allowing the flavors to blend.
