Marwari cholay

Name: Marwari cholay
Cuisine: Pakistani
Ingredients: 1 bowl boiled chana; 1/2 bowl boiled potato cubes; 200 gram Tamarind paste; 1 tbs Besan; 2 Chopped onions; 2 Green chilli; 1 tbsp ginger garlic paste; 1 tbs Dry coriander seeds; 5 Black pepper; 2 Cloves; 5 to 6 Curry leaves; 2 + 1 tbsp Oil; 1 tbsp Ghee; 1/2 tsp Cumin seeds; 1/2 tsp Asafoetida; 1 tsp Red chilli powder; 1 tbsp Coriander powder; 1/4 tsp Turmeric powder; 2 Dry red chilli

Sumera Rahman @cook_19058549

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The cuisine of a region is impacted by the climatic conditions of that area. “The Marwar region is extremely dry with limited vegetation but they have always had an abundance of milk – be it cow milk, goat milk or camel milk, since milk cannot be stored for long it is converted into ghee and yoghurt that has a longer shelf life. As a result, the medium of cooking for most dishes is ghee and yoghurt preparations such as Kadhi are an integral part of Marwari cuisine. “Even Gatte ki subzi, the most famous Marwari preparation uses yoghurt.” Moreover, tomatoes are alien to Marwar and yoghurt is used as a souring agent..
After partition some Marwari community migrated towards sindh Karachi wher they set there new life and bring up Marwari culture in Pakistan Creamy, delicious ,little sour and spicy chana masala curry which I made in Marwadi style. It can be a hi tea main item or It can be eaten as main dish with , chapati, parathas,puri and rice.

Sumera Rahman @cook_19058549

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Ingredients

1 bowlboiled chana
1/2 bowlboiled potato cubes
200 gramTamarind paste
1 tbsBesan
2Chopped onions
2Green chilli
1 tbspginger garlic paste
1 tbsDry coriander seeds
5Black pepper
2 Cloves
5 to 6Curry leaves
2 + 1 tbspOil
1 tbspGhee
1/2 tspCumin seeds
1/2 tspAsafoetida
1 tspRed chilli powder
1 tbspCoriander powder
1/4 tspTurmeric powder
2Dry red chilli

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Steps

1

Take some warm water in bowl and drop red chilli for 5 minutes.
2

Grind onion, garlic, green chilli, ginger, cloves, black pepper, soaked dry red chilli, curry leaves and coriander seeds in pestle.
3

Add approx 1 tbsp oil in-between grinding masala.
4

Heat kadai add oil and ghee for simmer.
5

Add cumin seeds for tempering add asafoetida and turmeric powder.
6

Add grounded masala paste and sauté till it start to leave oil.
7

In a bowl add tamarind paste, besan, red chilli powder, coriander powder and salt then blend it.
8

Now pour mixture in kadai and mix well.
9

Add boiled chana and potato in vit cook for 8 to 10 minutes or bring it to boil.
10

When curry become little thick add coriander leaves, turn off from flame and serve hot.