Punjabi Chole - Nutan Shenoy-Kini
Ingredients :-
Kabuli Chana (Chick pea) – 4 cups – soaked overnight.
Ghee – 4 tbsp.
Oil – 2 tbsp.
Onions – 5 Large ( Finely chopped ).
Tomatoes – 4 ( chopped).
Ginger – Garlic Paste – 4 tbsp.
Turmeric Powder – 2 tsp.
Tea leaves – 1 tsp. tied up in a cloth ( potli ) bag.
Chole Masala ( preferably Everest ) – 4 tsp.
Chilli powder – 2 tsp.
Kashmiri Chilli Powder – 2 tsp.
Salt as desired
Water.
Coriander leaves & lemon rings for garnish.
Method :-
1. Add 1 tsp. turmeric powder, little salt, 1 tsp oil, & a bag of a tsp of tea-leaves to the kabuli chana. Add water atleast 1 inch above the contents.
2. Pressure cook for 5 – 6 whistles.
3. In a heavy bottomed vessel, oil the ghee & oil & add the chopped onions when the oil heats up.
4. Fry till translucent. Add chopped tomatoes & ginger-garlic paste, chilli powder, Kashmiri Chilli Powder, salt, turmeric powder & cook covered. When the tomatoes cook, mash them & add a cup of water & bring to a boil. Reduce flame, cook on low flame, till oil separates.
5. Remove the tea-leaves potli (bag) from the chana & add the chana to the vessel.
6. Add water if required. Bring to a boil. Add Chole Masala. Stir in well. Boil for another 5 minutes on low flame till aroma spreads.
7. Remove from flame. Garnish with coriander leaves & lemon rings.
8. Serve hot with puri, coriander-mint chutney.
Ingredients :-
Kabuli Chana (Chick pea) – 4 cups – soaked overnight.
Ghee – 4 tbsp.
Oil – 2 tbsp.
Onions – 5 Large ( Finely chopped ).
Tomatoes – 4 ( chopped).
Ginger – Garlic Paste – 4 tbsp.
Turmeric Powder – 2 tsp.
Tea leaves – 1 tsp. tied up in a cloth ( potli ) bag.
Chole Masala ( preferably Everest ) – 4 tsp.
Chilli powder – 2 tsp.
Kashmiri Chilli Powder – 2 tsp.
Salt as desired
Water.
Coriander leaves & lemon rings for garnish.
Method :-
1. Add 1 tsp. turmeric powder, little salt, 1 tsp oil, & a bag of a tsp of tea-leaves to the kabuli chana. Add water atleast 1 inch above the contents.
2. Pressure cook for 5 – 6 whistles.
3. In a heavy bottomed vessel, oil the ghee & oil & add the chopped onions when the oil heats up.
4. Fry till translucent. Add chopped tomatoes & ginger-garlic paste, chilli powder, Kashmiri Chilli Powder, salt, turmeric powder & cook covered. When the tomatoes cook, mash them & add a cup of water & bring to a boil. Reduce flame, cook on low flame, till oil separates.
5. Remove the tea-leaves potli (bag) from the chana & add the chana to the vessel.
6. Add water if required. Bring to a boil. Add Chole Masala. Stir in well. Boil for another 5 minutes on low flame till aroma spreads.
7. Remove from flame. Garnish with coriander leaves & lemon rings.
8. Serve hot with puri, coriander-mint chutney.
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