Ingredients
1 cup kabuli chana/white chickpeas( washed & soaked overnight in enough water)
1 cup diced tomato
2-3 tsp ghee/oil
1/2 tsp cumin seeds
1/2 tsp asafoetida
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
salt to taste
Dry masala
2 tsp coriander seeds
2 red dry chilies
a small piece of cinnamon
1/2 tsp cumin seeds
Roast all these on a griddle with a drop or two of oil and grind in a mixer.
Masala Paste
1 cup chopped onion
1 cup chopped tomato
1 inch ginger
7-8 garlic cloves
4-5 green chilies
8-10 sticks of coriander leaves
Grind all these to make a smooth paste
Method
- Pressure cook the soaked chana (Do not throw the water if excess) with a bay leaf.
- Heat ghee/oil in the sauce pan. Add cumin seeds, asafoetida, red chili powder,dry masala and saute a little.
- Add masala paste and fry for 2-3 minutes.
- Add cooked chole,salt to taste,coriander powder,turmeric powder. Mix well and bring it to boil.
- Garnish with tomato slices(optional)
- Serve hot with roti/chapati/bhature/puri
Note
If in a hurry I use ready made Punjabi chole masala instead of dry masala, other procedure remains the same.
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