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

1. 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 .
2. Blend 2 – 3  tbsp of boiled channa into a fine paste and keep aside
3. 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

1. While serving with bhature you can add little meethi imli ki chutney ,onion and pickle
2. Soak in hot water for big size and to reduce the time of soaking.
3. Adding blended puree of channa gives a thick consistency to the gravy.
4. You can also add ginger – garlic paste.
5. 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.
6. While garnishing you can add strips of ginger.
7. Always while adding water water to curry or gravy add hot water.
8. Instead of using the above masala powder u can use any readymade chole masala.
9. 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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