Chole
Ingredients
- Kabuli Channa (Chole gram) ยฝ kg (soaked in water overnight)
- Onions 2 (finely chopped)
- Ginger-garlic paste 1 tsp
- Green chillies 2 (cut into 1 inch pieces)
- Curry leaves 10-15
- Tomatoes 2 (finely chopped)
- Coriander leaves 3 Tbsp
- Chole masala 2 Tbsp
- Coriander powder 1 Tbsp
- Turmeric powder ยฝ tsp
- Chillie powder 1 tsp or more
- Chaat masala 1 tsp
- Kasuri methi 1 Tbsp
- Water 3 cups
- Oil 2-3 Tbsp
- Salt 1ยฝ tsp
Instructions
- Wash the kabuli channa and drain out the water.
- Boil the soaked kabuli channa by adding the 3 cups of water in a pressure cooker for 4-5 whistles. Switch off the gas stove and keep aside.
- In the meantime, in a kadai add 2-3 Tbsp of oil and let it warm up.
- Add the chopped onions, green chillies and curry leaves and allow it to fry until the onions becomes translucent.
- Add the ginger-garlic paste and saute for a minute while stirring frequently.
- Add the chillie, turmeric, coriander powders and chaat masala and chole masala and mix everything thoroughly.
- Now add the tomatoes and saute it until the mixture becomes pulpy and leaves the sides of the kadai. Salt can be added now. This will aid in speeding up the tomatoes from cooking.
- Now transfer this mixture to the pressure cooker that was used to boil the channa.
- Mix all the ingredients thoroughly. Mash some of the channa against the sides of the pressure cooker. This will help to thicken the chole gravy.
- Sprinkle the kasuri methi and mix well. Check for the gravy consistency. Add water if required. At the same time, check for the flavours of the gravy. If required add salt.
- Cover the pressure cooker and give it a couple of whistles. Switch off the stove and allow it to rest.
Notes
This chole can be eaten with Bhature or plain rotis.ย Garnish with some finely chopped onions, tomatoes, and fresh coriander while serving.
