Sunday, February 26, 2006

Relative shortcut to making chole

1 onion chopped fine
3 tomatoes chopped
Garlic, 3 pods
Ginger, 1-inch
Green chilly, 1
Make a paste of the above three
Bada elaichi, 1
Chhota elaichi, 1
Bay leaf, 1
Sugar, 1 spoon
Salt, to taste
Kabuli chana, ½ kg soaked overnight
Turmeric powder
Coriander powder, 1 spoon
Jeera powder, 1 spoon
Potatoes, 2
Oil, 1 spoon

Heat some oil. Add some sugar to the oil and once it has melted and turned brown, add the dalchini, chhota, bada elaichi and the bay leaf.
Once that turns a little brown, add the chopped onion and the chilly, garlic, ginger paste. Wait till it turns golden and then add the tomatoes. Stir it for a bit, and add the jeera, dhaniya powder and the haldi. After the tomatoes have melted and become one mushy mass, add the chana and the diced potatoes and mix it well with the masala. Add the salt and the water. Close the pressure cooker and wait till the whistle blows once. Then put the gas on sim and let the whistle blow thrice more.
Garnish with dhaniya.


  • update....I was getting quite sick of this Maggie picture...!!!!

    By Anonymous Nitu, at 8:06 AM  

  • a shorter shotcut:
    Cook 1 1/2 chopped onions in heated oil. Add bay leaf, elaichi, jeera, green chilis. then add salt and Laxmi ginger-garlic paste. Stir around. Add a tomato and some mashed chhole. Then dump 2 cans of Goya chickpeas, sprinkle generous amount of Everest chhole masala and let it simmer, till it's all nice smelling. Garnish with lemon juice and dhania.

    By Anonymous shilpa, at 9:53 AM  

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