CHOLE MASALA
Ingredients
- Chickpea soak in 4 cup water over night - 1 Cup
- Turmeric Powder - 1/2 Teaspoon
- Salt to Taste
- Tea Bag or 1 Tablespoon Tea Powder tie into Muslin Cloth - 1 Tea Bag
- Roast:
- Anardana (Pomegranate Seed) - 1 Tablespoon
- Cardamom - 4
- Clove - 4
- Whole Black Pepper - 5-6
- Coriander Seeds - 1 Tablespoon
- Cinnamon Stick - 1/2
- Mess(Optional) - 1/4 Teaspoon
- Shahi Jeera (Black Cumin Seeds) - 1 Teaspoon
- Cumin Seeds - 1/2 Tablespoon
- Carom Seeds (Ajwain) - 1/2 Teaspoon
- Funnel Seeds - 1/2 Teaspoon
- Chili Powder - 1 Tablespoon (according to Taste)
- For Choley Masala:
- Tomatoes - 1/2 Cup Chopped
- Tamarind Paste - 1 Tablespoon
- Fried Onion - 1/2 Cup
- Chili Powder (as per taste) - 1 Tablespoon
- Hing (Asafoetida) - 1/2 Teaspoon
- Black Salt - 1/4 Teaspoon
- Kasturi Methi (Dry Fenugreek Leaves) - 1 Teaspoon
- Chopped Mint Leaves - 1 Teaspoon
- Chopped Green Coriander - 2 Tablespoon
- Nutmeg Powder - 1/4 Teaspoon
Instructions
- Washed chickpea and soak overnight.
- Wash chickpea and add into cooker along with salt, tea bag and turmeric powder and cook for at least 6-7 whistle or until chick pea cooked softly.
- In a pan add all roast ingredients and roast on slow gas until they are fully roasted,till it gets dark in color..Grind into fine powder and keep aside.
- In a pan add oil ginger garlic paste and tomatoes and cook till tomato is well done reduced the flame,add brown onion,chili powder and hing and roast powder stir for 2 minute.
- Add chick pea (remove the tea bag),black salt,salt stir nicely cover and cook for 2-3 minutes.
- Add tamarind paste let it cook for 3-4 minutes, add kasturi methi,mint and coriander leaves mix it nicely cover and cook for 4-5 minutes.
Garnish with cilantro and Serve with puri or bhatura.
