season with salt and pressure cook the chana for 12 to 15 whistles. the chana should be cooked well an softened. the chole should be soft when you mash it with a spoon. the chana should not give you a bite when you eat it.
let these roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder.
heat oil in a pan or kadai. add ginger-garlic paste and saute till their raw aroma goes away.
add salt. then add about 1 to 1.25 cups of the stock in which the chana was boiled. you can also add water instead.
simmer chole masala on a low to medium flame. you can also cook without the lid.
the chole masala gravy will thicken and reduce. mash a few chana. this will help thicken the chana masala gravy.
simmer till you get the consistency you prefer. the chana masala consistency is not thin, but medium consistency or dry.
serve the punjabi chole recipe with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime.
this chickpea curry also tastes good with steamed rice or jeera rice.