Classic Chole

Classic Chole
Serves 2
Ingredients:

  • 2 cups Kabuli Chana, soaked overnight
  • 10-12 pieces Dried Goosberry / Amla
  • 1 Onion, finely chopped
  • 2 Tomatoes, pureed
  • 2 Green Chillies, Slit
  • 2 teaspoons Ginger, cut into juliennes
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Dry Mango Powder (Aamchur)
  • ½ teaspoon Garam Masala Powder
  • ½ teaspoon Dry Ginger Powder
  • ½ teaspoon Black Salt
  • 1 Bay leaf
  • 2 tablespoon Ghee
  • 2 teaspoons KasuriMethi, crushed
  • 1 teaspoon Ginger Jullienes, for garnish
  • Salt to taste

Ingredients for dry roasted masala

  • 2 tablespoons Coriander Seeds
  • 2 teaspoons Cumin Seeds
  • 1 teaspoon Black Pepper Corns
  • 1 teaspoon Anardana (dried pomegranate seeds)
  • ½ teaspoon Carom Seeds (Ajwain)
  • 4-5 Cloves
  • 1 small piece Cinnamon
  • 2 Green Cardamom
  • 1 Black Cardamom
  • 1 Star Anise
  • 1 Bay Leaf



Method:

  • Use the Ultra Pressure Cooker: Add the soaked chole, dried amla, salt and 4 cups water
  • Put the lid on and pressure cook for 2 whistles, and slow cook for 20 minutes
  • When done, discard the dried amla pieces and Keep aside
  • Slow roast the ingredients for masala
  • Heat a pan, add coriander seeds, cumin seeds, black pepper corns, anardana seeds, carom seeds, cloves, cinnamon, green cardamom, black cardamom, star anise and bay leaf
  • Slow roast on medium heat
  • Use the Ultra Mixer Grinder: Add the ingredients to the Ultra Mixer Grinder Jar and grind into a fine powder. Keep aside
  • Heat ghee in a pan, add the bay leaf
  • Add the finely chopped onion and sauté until it turns golden brown
  • Add the tomato puree, sauté until its cooked well
  • Add the spice powders – red chilli powder, dry mango powder, garam masala, dry ginger powder, black salt and the prepared dry roasted masala
  • Saute until the masala cooks well
  • Add the chopped green chillies and ginger juliennes. Mix well
  • Add the cooked chole, ½ cup of saved water from boiling, season with salt and mix well
  • Add water to your desired consistency, simmer for 5 minutes
  • Add the crushed kasuri methi, mix well and switch off the heat
  • Add it to the Serving dish, garnish with ginger juliennes on top, and serve along with hot steamed rice

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Nithya Anantham
Nithya Anantham is a MBA graduate, a Marketing Consultant and a ‘fusion chef’ at home. She is a food enthusiast by heart, who loves to explore various cuisines and experiment the same in her kitchen with easily available local ingredients. Being self-taught, most of what she cooks is picked up through reading and experimentation. She also loves to travel, which lets her to discover and learn the local food culture of a particular place / country. If she isn’t cooking or traveling, she is looking for interesting recipes that are extremely delightful for the palate, or those that will teach her some new techniques.


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