250 gms chole
3 potatoes
2 onions (grounded to paste)
3 tomatoes (pureed)
2 to 3 green chillies (chopped)
2 tea spoons ginger garlic paste
1 tea spoon  red chilli powder
1 tea spoons dhaniya powder
1/4 tea spoon haldi
1 tea spoon chole masala powder
2 tea spoons salt (as per taste)
1 tea spoon sugar (optional)
2 to 3 cloves
1/2 inch cinnamon
2 bay leaves
1 tea spoon saunf
2 table spoons of oil
chopped coriander leaves for garnish

For Dry Masala

1 small piece of Bay Leaf
1 Black Cardamom
1 tablespoon Coriander Seeds
1 teaspoon Cumin Seeds
4-5 Black Peppercorns
1 Dry Red Chilli
2 Cloves (lavang)
1-inch piece of Cinnamon


Clean, wash and soak chole (chick peas) for 5 to 6 hours.  Wash and peal potatoes.  Cook them along with the soaked chole  in a pressure cooker to 3 to 4 whistles.
Heat 2 table spoons of oil in a pan.  Add cloves, saunf, bay leaves ad cinnamon and fry for few sec.  Add ginger garlic paste.  Saute and add the onion paste.  Fry in a medium flame until the paste turns pink.  Add red chilli powder, dhaniya powder and haldi.  Stir and add tomato puree.  Add sugar and salt to it.  Cook until the tomatoes start leaving oil.  Now add the cooked chole and potatoes  to it mix well. Add 2 cups of water.  Cook in a medium flame until the gravy thickens.  Stir occasionally. Add chole masala powder and cook for few mins. and switch off the flame.

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