Chole (Sanjiv Kapoor)

Tuesday. November 19, 2013 - 1 min

Ingredients:

• 1.5 cups of kabuli chana
• Salt to taste
• 1 tablespoon tea leaves
• 1-2 dried amla
• 5 tablespoon oil
• 1 tablespoon cumin seeds
• 1 large onion - chopped
• 2 tablespoon ginger paste
• 2 tablespoon garlic paste
• 1 tablespoon dhaniya powder
• 1.5 teaspoon red chili powder
• 1/2 teaspoon haldi powder
• 2 teaspoon jeera powder
• 2 teaspoon garam masala powder
• 2-3 green chilies (slit)
• 2 medium tomatoes

Chana Masala:

• 1 tablespoon anardana
• 1/2 teaspoon jeera poweder
• 1 teaspoon dhania seeds
• 3-4 peppercorns
• 1/2 teaspoon kachri powder
• 2 dried red chillies

Directions:

• Soak the chana’s overnight or at least 6 hours
• Put the chanas in Pressure Cooker, with 3 cups of water and salt. Tie tea leaves and dried amla in a small potli and add to cooker. Cook till soft, discard potli
• Grind all the ingredients of channa masala to a coarse paste
• Heat 3 tablespoon oil in a kadai
• Add jeera seeds
• Add Onion and sauté till pink
• Add ginger and garlic paste
• Add powdered chana masala
• Add dhaniya powder
• Add chili, turmeric powder
• Add half of the jeera powder
• Mix for 30 seconds
• Add boiled chana with the water, salt and garam masala
• Cook for 5-6 minutes
• In a separate pan heat 2 tablespoon oil
  • Add slit green chilies
  • Remaining jeera powder
  • And tomatoes
  • Cook for 1-5 minutes
• Transfer mixture to kadai and mix.
• Cook over low heat, till almost dry.
• Serve hot.

VARUN MEHTA

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