Dhaba style pindi chole

Name: Dhaba style pindi chole
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Cups Kabuli Chana / Chick Peas - Soaked 6 hrs Cinnamon Stick; 6 Cloves; 2 tsp black tea; 2 tsp salt; 1/2 Tsp Baking Soda; 2 Cups Water; 2 Bay leaves (tej patta); 2 Tomatoes, finely chopped; 1/2 teaspoon Turmeric powder (Haldi); 1/2 teaspoon Red Chilli powder; 1/2 teaspoon Coriander (Dhania); 1/2 teaspoon Garam masala powder; 1 tablespoon Chana Masala Powder; 5 sprigs Coriander (Dhania) Leaves, finely chopped; 1 tsp ginger garlic paste; 2 tablespoons Ghee; For cooking; 2 Onions, thinly sliced

Monika Jain @monika_jain

#DSR

Monika Jain @monika_jain

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Ingredients

45 mins

2 servings

2 CupsKabuli Chana / Chick Peas - Soaked 6 hrs Cinnamon Stick
6Cloves
2 tspblack tea
2 tspsalt
1/2 Tsp Baking Soda
2 CupsWater
2Bay leaves (tej patta)
2Tomatoes, finely chopped
1/2 teaspoonTurmeric powder (Haldi)
1/2 teaspoonRed Chilli powder
1/2 teaspoon Coriander (Dhania)
1/2 teaspoonGaram masala powder
1 tablespoon Chana Masala Powder
5 sprigsCoriander (Dhania) Leaves, finely chopped
1 tspginger garlic paste
2 tablespoonsGhee
Forcooking
2Onions, thinly sliced

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Steps

45 mins

1

Pressure cook the soaked Kabuli chana along with little salt, cinnamon stick, clove, black tea and water (at least 2 inches above the chana) for about 45 minutes.
Once you turn off the heat after 45 minutes, allow the pressure to release naturally. The chana should feel very soft, that when you press it between your fingers it will mash easily. Keep this cooked chana aside.
2

Now make an onion paste, take onion, ginger garlic paste n green chili and make a fine paste
3

Heat ghee in a large pan; add bay leaf, then the onion paste. Saute until the onion paste become soft and lightly brown.
4

Add the tomatoes puree turmeric powder, red chili powder, garam masala powder, coriander powder, and chana masala powder. Saute until the tomato puree become thick
5

Add the cooked Kabuli chana. Stir well, check the salt and add more if required. Cover the pan and simmer the Dhaba Style Chana Masala for 10 minutes so the flavours seep deeply into the chana. Add a little water to adjust the consistency of the chana masala. Once done, turn off the heat and stir in the coriander leaves into the Dhaba Style Chana Masala.
6

Transfer the Dhaba Style Chana Masala into a serving bowl and serve hot.
Serve the Dhaba Style Chana Masala along with puri, onion n green chili, lemon, and pickle for a perfect weekend meal.