This is one recipe that I still do use a packaged masala for. Its so good, I have not spent any time trying to make my own yet.. I'll probably do it sometime .. but until my current packet is completely used, I am using this .. :)
Ingredients:
2 Cups Chick Peas (Kabuli Chana/Chole)
4 Tomatoes (Juicier ones better)
1 medium onion (chopped)
4 Cloves
2 Cardamom
1 tsp Turmeric
1 Tbsp Oil
2-3 Tbsp Badshah Punjabi Chole Masala (I strongly suggest you get this brand masala for this curry)
salt as per taste
chilli powder as per taste
Process:
If using raw dried chick peas, soak them the night before you want to make the curry.
Then the next day, the chole needs to be cooked. One of my Punjabi friends told me that adding a tsp of Amchur powder (dry mango powder) into the pressure cooker when cooking the chole would create a nice brownish color and add to the flavor. Pressure cook them until you hear 3-4 whistle sounds. Turn off and let it cool.
Meanwhile in a wide pan, add some oil, add cloves and cardomom, add chopped onion, and saute, when the onion is light brownish, add the chopped tomato. You may also puree the tomato based on what you like and then add the puree to the pan. Saute well. Add salt and chole masala powder and stir well. Cover with lid for a few minutes .
Now, open the pressure cooker, drain most of the water and mash a few chole. (about 1/5th of your total proportion) And add all of this to the pan with the cooking tomato. Cook until desired consistency is reached. Adjust salt, chilli powder and masala powder as per taste and turn off the heat.
Garnish with fresh chopped cilantro. Serve with Puri/Chapathi/Rice. Enjoy !
Ingredients:
2 Cups Chick Peas (Kabuli Chana/Chole)
4 Tomatoes (Juicier ones better)
1 medium onion (chopped)
4 Cloves
2 Cardamom
1 tsp Turmeric
1 Tbsp Oil
2-3 Tbsp Badshah Punjabi Chole Masala (I strongly suggest you get this brand masala for this curry)
salt as per taste
chilli powder as per taste
Process:
If using raw dried chick peas, soak them the night before you want to make the curry.
Then the next day, the chole needs to be cooked. One of my Punjabi friends told me that adding a tsp of Amchur powder (dry mango powder) into the pressure cooker when cooking the chole would create a nice brownish color and add to the flavor. Pressure cook them until you hear 3-4 whistle sounds. Turn off and let it cool.
Meanwhile in a wide pan, add some oil, add cloves and cardomom, add chopped onion, and saute, when the onion is light brownish, add the chopped tomato. You may also puree the tomato based on what you like and then add the puree to the pan. Saute well. Add salt and chole masala powder and stir well. Cover with lid for a few minutes .
Now, open the pressure cooker, drain most of the water and mash a few chole. (about 1/5th of your total proportion) And add all of this to the pan with the cooking tomato. Cook until desired consistency is reached. Adjust salt, chilli powder and masala powder as per taste and turn off the heat.
Garnish with fresh chopped cilantro. Serve with Puri/Chapathi/Rice. Enjoy !
Comments
This looks delicious too.
chakali