Chole masale(my style)

Name: Chole masale(my style)
Cuisine: Indian
Ingredients: 250 grams chole(chickpeas)kabuli chana; 3-4 tomatoes chopped; 2 medium sized onions; 2 tbsp ginger garlic paste; 1 tsp red chillli powder; 1/2 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 2 tbsp Everest chole masale; To taste salt; As required oil; 1 tsp cumin seeds; 2-3 whole green chillies; For garnishing coriander leaves and green chillies

Nazia Parveen @Nazia_786

Kolkata

#Indiankitchen
#goldenapron
Punjabi Rasoi is incomplete without chole so have tried my hands on making this yummy chole masale in my own way

Nazia Parveen @Nazia_786

Kolkata

#Indiankitchen
#goldenapron
Punjabi Rasoi is incomplete without chole so have tried my hands on making this yummy chole masale in my own way

Saved

Ingredients

250 gramschole(chickpeas)kabuli chana
3-4tomatoes chopped
2medium sized onions
2 tbspginger garlic paste
1 tspred chillli powder
1/2 tspturmeric powder
1 tspcumin powder
1 tspcoriander powder
2 tbspEverest chole masale
To tastesalt
As required oil
1 tspcumin seeds
2-3whole green chillies
For garnishingcoriander leaves and green chillies

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Steps

1

Soak chana for 5-6 hours or overnight.chop onion and tomatoes and keep all the(dry masala) ready
2

Now put the chane into the cooker add 1/4 tsp red chillli powder and 1/4 tsp turmeric powder and little salt and allow to pressure cook till 5 whistles.switch off the flame
3

Once the stream releases strain the chickpeas into a strainer.Press the chane between fingers to check if it is boiled properly.Do not discard the stock.We will be using it later.
4

Now heat a non stick pan,add oil then add cumin seeds and green chillies and allow it to crackle.Then add onion and fry until golden.Add ginger garlic paste and stir for 3-4 mins then add chopped tomatoes and salt and allow the gravy to cook properly.
5

Once the pan leaves the oil add all dry masalas and stir then add chole and mix well.Finally add the stock (reserved earlier from chole)
6

Cook for another 6-8 mins until the gravy dries and desired consistency is obtained.Goes well with bhatura and Puri.

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Cooksnaps

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Nazia Parveen @Nazia_786

on April 17, 2019 09:59

Kolkata

Working as a community manager at CookpadI have a Facebook Food grp JHATPAT RECIPESand I also run a food blogsubscribe to my YouTube channelhttps://www.youtube.com/channel/UC7sVJhGsV2Gfblqs2Ozz3Gw