Description
Skip the junk. Skip the guesswork.
Just follow the steps — the PACK does the rest.
your KORMA will taste restaurant-style – every single time.
You Will Need:
Oil: 150 ml
Ghee: 4-5 tbsp
Chickpea/Chana: 300g
Tomatoes: 2-3 & Potatoes: 2-3
Coriander: 1 bunch
Mint: 1/2 bunch
Onions: 3-4
Lemon: 1
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste/Crushed: 7-9 pc
Salt & Chilli: To taste
Cooking Instructions:
Step 1: Soak
Wash and Soak Chole/Chickpeas with Cinnamon Whole, Bay Leaves 2, Black Cardamom 1 pc, Tea Powder 1 tsp and 1 liter hot water in Pressure Cooker for 3 hrs.
Step 2: Chana Mixture
Pressure cook soaked Chana with peeled Potatoes, 1/2 tsp Salt and 1 tsp Oil; until Full Cooked (for 20-25 mins). Mash Potatoes.
Step 3 : Fry
Take a Pot, Heat Oil & Ghee, fry sliced onions till golden brown.
Step 4: Cook
Add Whole Spice, Ginger & Garlic paste and Green Chilli Paste; saute for 2 mins. Add Tomatoes (puree), Salt, Chilli and Turmeric; cook until Oil separates. Add Chana Mixture, BOOM PUJABI CHOLE SECRET MASALA and 100 ml Water; mix well; cook until Oil separates. Adjust Salt and Chilli. Garnish with fresh Coriander and Mint leaves.
Why No Added Salt & Red Chilli?
Every family’s spice level is different.
Our Secret Masala lets you adjust salt and heat exactly the way you like it.
Chef’s Note:
- Add Salt & Red Chilli as per your taste.
- For delicious taste, cook as per the instructions.
Enjoy your aromatic and flavorful Punjabi Chole Korma!
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