Punjabi Chole (Instant Pot or Stovetop!)

veganricha.com

I’m vegan

Vegan who loves to cook and re-create traditionally non-vegan dishes.

1 ½ cups ( 300 g) dried chickpeas washed and soaked overnight or for at least five hours, then drained

subheading: For the Sauce:

2 to 4 teaspoons oil

1 teaspoon whole cumin seeds

2 bay leaves

2 black cardamom pods opened slightly

2 green cardamom pods opened slightly

2 whole cloves

1 ½ cup ( 240 g) chopped or sliced onion

¼ teaspoon salt

2 tablespoons ginger garlic paste or use 8 cloves of garlic and 1” of ginger, minced

1 hot green chile such as serrano or Indian chili, finely chopped

2 tablespoons chopped cilantro stems reserve the leaves for garnish

1 tablespoon ground coriander

1 to 1.5 teaspoon Kashmiri chili powder or use paprika

2 teaspoons chole masala or use garam masala

½ teaspoon dried fenugreek leaves, kasuri methi

¼ teaspoon black pepper

2.5 to 3 cups water

subheading: To Add Later:

¼ cup ( 59.15 ml) non-dairy yogurt

½ teaspoon salt or more if needed

1 large tomato chopped into ¾ inch cubes

lime juice to taste

chopped cilantro leaves and chopped onion for garnish

Directions at veganricha.com

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