Chole

Chole

Ingredients

• 1cup kabuli chana (chick pea) soaked overnight
• 1 tea bag or tsp tea leaves , tied in a muslin cloth (optional)
• 4 cloves
• 1 big cardamon
• 1/2'' cinamon
• 1/2 tbsp grated ginger
• 2 tomatoes
• 2 big onions
• 1/2 tbsp red chilli (lal mirch) powder
• 1/2 tsp dry mango powder (amchur)
• 1 tbsp coriander- cumin powder
• 1/2 tsp pepper powder
• 1 tbsp ginger garlic paste
• 1/2 tsp cumin seeds (jeera)
• 1/2 tbsp garam masala powder
• 2 tbsp chana masala
• 1 tbsp haldi powder
• 3 tbsp oil
• Salt to taste
• 2 tblsp coriander leaves (dhania patta) chopped

Method

• Soak the chana for at least six hours and then drain.

• Cut & blanch the onion by boiling onion in water for 5 mins and then washing in cold water.

• Grind the onion to fine paste

• Blanch tomatoes and make puree.

• Pressure cook chana along with tea bag, grated ginger, cinnamon, big cardamon, cloves and salt.

• The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag.

• Heat oil and add jeera when it splutters add onion paste, salt, ginger garlic paste and stir fry till pink.

• Mix in the dhania-jeera powder, red chilli powder, chole masala, black pepper, haldi powder, with little water in a bowl and then add to the onion paste.

• Fry till oil seperates.

• Add tomato puree and fry again.

• Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash and cook on simmer.

• After five minutes, mix in the garam masala powder, amchur powder and stir fry for two minutes.

• Add the left over water and if necessary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook for approx 18-20 mts or till you achieve a slightly thick gravy.

• Garnish with coriander leaves, slit green chillies, slices of tomatoes and onion rings.