There is list in my mind which contains the names of the dishes that I would never refuse!! Chole or Chana Masala being one of the many on that list! 😛 it’s simply irresistible!
Look at that deep, rich colour of the gravy! This was totally lip smacking along with some Laccha Parathas. It tasted like the ones we enjoy at Punjabi Dhabbas 😋 And speaking of lip smacking, you should try my Khatte Chole too😁
I had been wanting to try this recipe for a very long time and finally did it on the weekend. Hubby and me..we both relished it to the core! Besides, it’s really easy to make☺️ Here’s my take on it…
Yield: serves 2
Equipment: a pressure cooker, a heavy bottomed wok, a ladle, a blender, measuring cups/ spoons, a small pan.
2 cup chickpea (White Chole)
1 nos. teabag
2 nos. medium onion
1 nos. large ripe tomato
1/2 cup coriander leaves
10 garlic cloves
2″ piece of ginger
2 nos. green chilli
1 bay leaf
4-5 cloves (Laung)
4-5 whole peppercorns (kalimiri)
1″ piece of cinnamon (dalchini)
1 nos. black cardamom (Badi elaichi)
2 nos. green cardamom (choti elaichi)
1 tsp roasted cumin pwd (Jeera)
1 tsp coriander pwd
1/4 tsp turmeric pwd
1/2 tsp degi Mirch pwd (red chilli pwd)
1/2 tsp anardana pwd (optional)
2 tsp tamarind pulp
Salt to taste
2-3 tbsp oil
a pinch of hing (asafoetida)
1/2 tsp Jeera dana (cumin seeds)
some cubes of fried cottage cheese (paneer) and onion rings to garnish.
Soak the Chole overnight in 4 cups of water. Next day, pressure cook the soaked Chole with some salt and the teabag. It will take 3-4 whistles to cook. Once done, discard the teabag & drain all the water. Now add the roasted cumin pwd to the boiled Chole and mix it well. Set that aside for later use.
Grind the ginger, garlic , green chillies and onions together to make a smooth paste. Also purée the tomato and coriander leaves together. Set these aside.
Now, heat oil in the wok. Once it’s hot enough, add the Jeera dana and hing. Let these splatter a bit. Then add all the whole spices and sauté for a minute.
(Please note that my hubby doesn’t not like whole spices in the food so I have used the infuser while sautéing the spices and then later discarded the same, you can add directly into the wok).
Then add the onion, ginger, garlic & green chilli paste. Cook this for about 7-8 minutes until it leaves oil from the sides. Next add the tomato and coriander purée. Again cook on medium flame for about 10 minutes. The colour will darken and the oil should separate. Also, the mixture will not have the raw fragrance of the tomatoes. At this stage, add the dry spices except the anardana pwd and season with salt (but not too much as the boiled Chole is seasoned with some salt while boiling).Mix well and cook for 5-6 mins for the spices to cook well.
Now add the boiled Chole + anardana pwd (optional) + tamarind pulp. Mix well and add some water to correct the consistency. Cover and cook for 15 mins. Once done, check for seasonings and correct the same. Garnish with some cubes of fried paneer and a few onion rings! That’s it..serve it piping hot 👌😄
And that’s how you spend a lazy Sunday! 😂 Enjoy!
Adapted from Cookoholichomemaker