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Ingredients:
To pressure cook chole
- 1 cup chole (soaked overnight)
- 2 cup water
- 1 tea bag
- 1 teaspoon salt, adjust to taste
For gravy
- 2 tablespoon oil
- 1 inch cinnamon stick
- 2 cloves
- 2 green cardamom
- 1 small bay leaf
- 1 black cardamom
- 11/2 cups onion, finely chopped
- 1 green chilli slit
- 1 tablespoon ginger garlic paste
- 1 cup tomatoes, finely chopped
- 1/2 teaspoon salt, adjust to taste
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Spices
- 1/2 teaspoon Anoop Kashmiri Mirch Powder
- 1 tablespoon Anoop Chole Masala
- 1 teaspoon Anoop Kasuri Methi
Tadka
- 1 tablespoon ghee
- 1/2 inch ginger julienne
- 2-4 green chili, slightly slit
- 1/2 teaspoon hing
- 2 tablespoon coriander leaves
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Recipe
- Soak chole overnight or for a minimum 8 hours.
- Add to pressure cooker along with water, salt and teabag. Pressure cook for 5-6 whistles until soft on a medium heat.
- When pressure drops, open lid and discard the tea bag. If chickpeas are undercooked, cook longer.
- Heat oil in a pan, add whole spices and let it sizzle.
- Add onions and green chili. Fry on medium heat.
- Add ginger garlic paste and cook it.
- Next add tomatoes and cook on medium high heat until it loses its raw flavor.
- Reduce heat and add in Anoop Kashmiri Mirch Powder, Anoop Chole Masala, and salt.
- Sauté for 5minutes till nice golden-brown color.
- Add cooked chole along with 1 cup chole water and 1 cup more water to bring it to a gravy consistency.
- Bring it to a boil on high heat, then reduce to low heat. Cover and let it simmer for 15-20 minutes until chole absorbs the flavor. Adjust the thickness of gravy if required by adding more water.
- Add Anoop Kasuri Methi.
- For Tadka, heat ghee in a small tadka pan, add green chilies, and ginger.
- Turn off heat and add hing. Pour this tadka over the chole.
- Sprinkle coriander leaves. Serve hot chole with bhature, poori, naan or basmati rice.
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