INGREDIENTS
Channa (chole) soaked overnight 1 1/2 cups
Dry amla pieces 2
Tea bag 1
Dry mango pieces 2
Water 3 Cups
Onions 4 medium
Green chillies 2
Pomegranate beads 15
Oil 3 Tablespoon
Cinnamon 1
Green cardamom 3
Clove 4
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Tomato puree 1 cup
Red chilli powder 1 1/4 teaspoon
Jeera powder 1 teaspoon
Chole masala powder 1 1/2 teaspoon
Salt to taste
Ghee 3 tablespoon
Sliced green chillies 2
Sliced ginger 1 inch piece
METHOD
In a pressure cooker add soaked channa,dry amla pieces, a tea bag,dry mango pieces and add adequate amount of water and cook it for 10 minutes.
In a mixer jar, put roughly sliced onions,green chillies and pomegranate beads - grind it to a coarse paste.
Heat a pan, put 3 tablespoons of oil then put cinnamon,green cardamom,clove and add the paste to it.
Add garlic paste,ginger paste and saute.
Then add a cup of tomato puree , close it with lid and cook for 2 minutes.
Now add red chilli powder,jeera powder,chole masala powder and salt.
Add the cooked channa with that remaing water in the cooker.
Give it a stir and close the lid and cook for 3 minutes.
Now take another pan , put 3 tablespoons of ghee and add sliced green chillies & sliced ginger. Pour this on the gravy..
Taadaahh !!!
Serve hot with Bhatura :) I bet u feel the taste of Shree Mitthai's chole :)
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