CHOLE RECIPE 2
Chole Masala is prepared with chickpeas. A wonderful chickpeas gravy prepared with a wide variety of spices . Best served with puris or rotis or naans.
Ingredients 1
Dry roast the below ingredients
1 tablespoon coriander seeds
1 teaspoon peppercorn
1teaspoon fennel seeds
1/4 teaspoon ajwain/ caraway seeds
1 teaspoon cumin seeds
1 bay leaf
1 black cardamom
2 green cardamom
1/2 inch cinnamon
grind to a dry powder along with 1 tablespoon dry kasuri methi / dry fenugreek powder.
Ingredients 2
2 medium size onions
sliced .
1 green chilli
grind all this to a paste and keep aside
Ingredients 3
Take 350 grams tomatoes
and puree. Approximately 4 tomatoes.
Ingredients 4
1teaspoon chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon amchur powder /dry mango powder
1teaspoon garam masala powder
1/2 teaspoon nutmeg powder.
1 teaspoon jaggery powder or sugar
Ingredients 5
250 grams chickpeas soaked overnight with just enough water . Then pressure cook with salt to taste and enough water. Pressure cook on high flame . After the first whistle lower the flame and pressure cook for 20 to 25 minutes. Reserve the water for further cooking process.
1 tablespoon ginger garlic paste
1 tablespoon dry kasuri methi / dry fenugreek leaves
1/4 cup finely chopped coriander leaves
METHOD
Heat up 2 tablespoon ghee. Add onion paste and stir fry till it turns lightly brown.
Then add the tomato puree along with some reserved chickpea water. Allow to cook for 2 minutes on medium flame stirring occasionally. Then add the ground dry roasted spice powder of ingredients 1 and the dry spices of ingredients 4 , ginger garlic paste and mix well. Add some more chickpea water and allow to cook for 2 minutes. Add the cooked chickpeas , jaggery powder and salt to taste. Cook for another 2 minutes. Finally , add 1 tablespoon dry kasuri methi and 1/4 cup coriander leaves finely chopped. Cook for another 2 minutes.
Serve with Puris
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