- In a large bowl take 1 cup chickpea and soak in enough water for 8 hours. transfer the soaked chickpea to a pressure cooker. add ¼ tsp baking soda, ¾ tsp salt and 3 cup water. pressure cook for 5 to 6 whistles. Then in a pan take ¼ cup coriander seeds, ¼ cup cumin, 2 tsp pepper, 1 tsp clove, 2 pod black cardamom, 2 inch cinnamon, 1 mace, 1 tsp fennel, 1 tsp shah jeera. roast on low flame until the spices turn aromatic. further add 10 dried red chilli and roast. cool completely and transfer to a mixi. add 2 tbsp aamchur, 2 tbsp kasuri methi and 1 tsp turmeric. blend to fine powder without adding any water. In a large kadai heat 2 tbsp ghee and saute 3 pod cardamom, 1 bay leaf, 1 tsp cumin until spices turn aromatic. add 1 onion, 1 chilli, 1 tsp ginger garlic paste and saute until the onions turn golden brown. further add in 1 tbsp of prepared chole masala and ½ tsp salt. saute on low flame until the masala turn aromatic. now add 2 cup tomato puree and mix well. to prepare tomato puree, blend two ripened tomatoes to a smooth paste without adding any water. saute until the oil separates from the masala paste. now add in pressure cooked chana and mix well. cover and simmer for 10 then add 2 tbsp coriander and serve.
Chole masala
#myrecipe
By Chandana Guptha
Feb, 22nd
563
Servings
4 persons
Cook Time
20 minutes
Ingredients
23
- 25
Ingredients
- Chana
- Water
- Baking soda
- Salt
- Corinader seeds
- Pepper
- Cumin
- Cloves
- Cinnamon
- Cardamom
- Mace
- Fennel seeds
- Red chilli
- Caraway
- Amchur powder
- Kasuri methi
- Turmeric powder
- Ghee
- Bay leaf
- Onion
- Green chillies
- Ginger garlic paste
- Salt
- Tomato puree
- Corinader
