Ghar Ka Pyaar: Butter Naan with Chole - A Taste of Punjab 🌸 🍳

Ingredients 🥄

For the Chole (Chickpea Curry):
1 cup dried chickpeas, soaked overnight
1 large onion, finely chopped
2 tomatoes, finely chopped
1 inch ginger, grated
2 cloves garlic, minced
2 green chilies, slit (adjust to your spice level!)
1 teaspoon turmeric powder
1 teaspoon red chili powder (Kashmiri preferred for color)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/4 teaspoon amchur (dry mango powder)
2 tablespoons vegetable oil
Salt to taste
Fresh cilantro, chopped for garnish
For the Butter Naan:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup yogurt (plain)
1/4 cup warm milk
1 tablespoon vegetable oil
Butter, melted for brushing

Instructions 📋

First, let's make the Chole! Drain and rinse the soaked chickpeas. In a pressure cooker or large pot, add the chickpeas with enough water to cover them. Cook until tender (about 30-40 minutes in a pot, or 5-6 whistles in a pressure cooker).
While the chickpeas are cooking, prepare the masala. Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown. Add the ginger and garlic and sauté for another minute until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the tomatoes are softened and the oil starts to separate from the masala (about 5-7 minutes).
Once the chickpeas are cooked, drain them, reserving about 1 cup of the cooking liquid. Add the cooked chickpeas and the reserved liquid to the masala. Bring to a simmer and add the green chilies, garam masala, amchur powder, and salt to taste. Simmer for 15-20 minutes, allowing the flavors to meld together. Garnish with fresh cilantro before serving.
Now, for the Butter Naan! In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Add the yogurt, warm milk, and oil. Mix well to form a soft dough. Knead the dough for 5-7 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax and makes the naan softer.
After the dough has rested, divide it into equal-sized balls. Roll each ball into an oval or teardrop shape.
Heat a tawa (griddle) or cast iron skillet over medium-high heat. Place the rolled naan on the hot tawa and cook for 1-2 minutes until bubbles start to appear on the surface. Flip the naan and cook for another 1-2 minutes until lightly browned.
For an authentic tandoori effect, you can briefly hold the naan over an open flame (be careful!). This will give it a slightly charred flavor. 🍳
Brush the naan with melted butter and serve hot with the chole. Enjoy every delicious bite! You deserve it!