Chole Recipe
EASY CHOLE RECIPE
Chana masala, also known as channay, chole masala, chhole masala, chole or chholay, is a dish originating from the Indian subcontinent. The main ingredient is a variety of chickpea called chana or kala chana.
INGREDIENTS
- Kabuli Chana – 250 gms. [soaked for 8 hours]
- Onion – 1 finely chopped
- Tomato – 2 small finely chopped or pureed
- Coriander powder – 2 tsp.
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1 1/2 tea spoon or as per taste
- Garam masala – 3/4 tsp OR everest chole masala – 2 tsp OR KITCHEN KING MASALA – 1tsp
- Salt – according to the taste
- Coriander leaves – finely chopped for garnishing
- Kasoori methi – 1 tsp
- Oil – 1 tbsp
- Few whole garam masala [ bayleaves , clove , cardamom , peppercorns, cinnamom ]
PREPARATION
- Soak the chana overnight OR minimum for 8 hrs in water. Wash ,rinse and pressure cook with salt . Pressure cook on medium flame upto first whistle . Now lower the flame to lowest and cook for 12 to 15 mins .
- Blend 2 – 3 tbsp of boiled channa into a fine paste and keep aside
- Make a puree of onion + tomato.
METHOD
Heat oil in a pan and temper the whole garam masala in it.
Add the puree and fry till oil separates .
Add the chilli pwdr, turmeric pwdr, coriander pwdr ,garam masala pwdr and salt.
Fry well till raw smell leaves.
Put the boiled channa and mix well.
Add the blended chana + little hot water . [ water as per the consistency u want ]
Cook for 5 mins on low flame .
Sprinkle the kasoori methi pwdr.
Garnish with coriander leaves.
Serve hot with paratha , bhature ,roti, basmati rice etc.
VARIETY OF CHOLE RECIPES – https://maryzkitchen.com/?s=chole
TIPS
- While serving with bhature you can add little meethi imli ki chutney ,onion and pickle
- Soak in hot water for big size and to reduce the time of soaking.
- Adding blended puree of channa gives a thick consistency to the gravy.
- You can also add ginger – garlic paste.
- For dark colour add a tea bag while boiling the channa in the pressure cooker.If you don’t have tea bag, then take a white muslin cloth and tie some tea into it.
- While garnishing you can add strips of ginger.
- Always while adding water water to curry or gravy add hot water.
- Instead of using the above masala powder u can use any readymade chole masala.
- The left over chole can be used as chaat by adding green chutney and sweet chutneygreen chutney – https://maryzkitchen.com/green-chutney-for-sandwiches/sweet chutney – https://maryzkitchen.com/khajur-aur-imli-ki-chutney/
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