Saturday, 22 June 2013

Chole Masala


Channa - 1 cup
Big Onion - 1small, finely chopped
Channa masala powder - 1 1/2 tsp
Oil - 1.5 tbsp
Cumin seeds - 1/2 tsp
Cinnamon - 1/2 inch
Cloves - 2
Bay Leaf - 1/2
Salt to taste
Coriander leaves - to garnish

To saute and grind:
Oil - 1 tsp
Tomatoes - 2 medium, roughly chopped
Onion - 1 Medium, roughly chopped
Ginger - 1 inch piece
Garlic - 6 cloves
Cashews- 5 -8
Poppy seeds - 1/2 tsp
Red chilli powder - 1/2 tsp


Wash and soak the chole (chickpeas) in enough amount of water overnight.

In a pressure cooker add the chole, little bit of turmeric powder, enough water, and pressure cook for 5-6 whistles. The chole should be soft when you mash it.

In a pan, add 1 tsp of oil, add garlic, onion, tomato and saute for 2 Min's , now add cashew nuts, red chili powder, poppy seeds and ginger to it saute well.
 Don’t burn them.

Once they are cooled, grind them into a fine paste.

In a  pressure cooker, add oil, once the oil becomes hot, add the spices- jeera, cinnamon, cloves,bay leaf &  chopped onions. Fry till the onion become transparent.

Now add the grounded paste, stir well. Once the raw smell of the paste disappears, then add the chole masala & add a required amount of salt to it, Saute for a minute.

Now add  the Channa along with the cooked water to this mixture. You can add more water if you want more gravy. Simmer for 1 -2 minutes and pressure cook for 2 whistle in medium flame.
Open the cooker when the pressure is released and add more water, if the gravy is too thick and cook on a medium heat for 1 Min . when desired consistency is reached, Garnish with coriander leaves.

serve hot with bhatura, chapatti , & paratha....

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