Rawalpindi Chole Recipe

Cooking Directions

• STEP 1.Soak the chickpeas overnight in water. Drain and rinse them before cooking.
• STEP 2.In a pressure cooker, add the soaked chickpeas, water, and salt. Cook for about 20 minutes or until the chickpeas are tender.
• STEP 3.In a separate pan, heat oil and add cumin seeds, bay leaf, and cinnamon stick. Saute until fragrant.
• STEP 4.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
• STEP 5.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala. Cook until the tomatoes are soft and the spices are well combined.
• STEP 6.Add the cooked chickpeas along with the cooking liquid to the tomato mixture. Simmer for 10-15 minutes to allow the flavors to meld together.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or Indian breads.

Cooking Tips

• For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.
• If you prefer a spicier dish, you can increase the amount of red chili powder or add green chilies.
• To save time, you can use canned chickpeas instead of soaking and cooking dried chickpeas.

Storage and Serving

• Leftover Rawalpindi Chole can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the chole with rice, naan, or roti for a complete meal.