Chhole Masala

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients

• 400 g - Chick peas
• 2 - Tomatoes
• 2 - Medium onions
• 3 - Green chilies
• 1 small cup - Sour cream
• 1 tbsp - Ginger garlic paste
• 1/2 tsp - Garam masala
• 2 tbsp - Chhole masala powder
• 1 tbsp – Dhaniya (coriander) jeera (cumin seed) powder
• 1 tbsp - Red chili powder
• 1 tsp - Turmeric
• 3 tbsp - Butter
• 1 tbsp - Rai (mustard seeds)
• 1 tbsp – Cumin seed
• 2 - Red chilies
• 1 pinch - Asafetida
• Salt according to taste
• Coriander leaves

Method:

1. Soak the peas in water overnight and cook them until they become soft. Make sure they are not over cooked.

2. Cook cut onions, chilies and tomatoes separately. Keep aside about ½ cup of cut onion.

3. Grind them along with a cup of the cooked chana to smooth gravy.

4. Now heat butter in a kadai and add rai, jeera, red chilies and asafetida.

5. When the jeera starts spluttering add the onions, set aside.

6. Now add the ginger garlic paste, garam masala, dhaniya jeera powder, red chili powder, chhole masala powder and turmeric.

7. When oil starts leaving from sides, add all the drained chhole and the onion-tomatoes gravy.

8. Add salt according to taste and let it cook on low flame for 5-10 minutes.

9. Now add sour cream and allow it to mix completely and cook on low flame until oil starts separating about 15-20 minutes.

10. Now remove from the flame and garnish with finely chopped coriander.
11. The secret is the more you boil the gravy on low flame the tastier it is.

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