Chole masala

1 cup boiled chole (soaked overnight or 5-6 hrs)

1 big onion grated

1 tsp ginger paste

1 tsp garlic paste

1/4 tsp Turmeric

1 tsp Coriander powder

3 medium tomatoes

1/2 tsp Garam Masala

1 tbsp Green Coriander chopped


Soak channa in enough water for 8 hours or overnight. After soaking they will double up in size. Drain the soaking water.

First we will make dry spice powder. Take bay leaves, black cardamom, cloves, peppers and cinnamon stick in a small pan. Dry roast them on low-medium heat for 2 minutes. You will get nice aroma of spices.

Remove it to a plate and let it cool completely. Once cooled, take into grinder. Make fine powder out of it. Keep it aside.

Add 2 ¼ cups of water. Cover the pressure cooker with lid. Put the weight on. Let it cook for 20-25 minutes on medium heat. During cooking time, it will keep whistling. Then turn off the stove, let the pressure go down by itself. Open the lid. Chana is cooked well. Stir it.

Now chop onion, tomato, ginger, garlic and green chili. Make smooth paste in grinder or blender.  Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit. Then add prepared onion-tomato puree. Sprinkle some salt. Let it cook. Cook till oil starts to leave. and moisture is evaporated. Then add red chili powder, turmeric powder, coriander powder and prepared spice powder. 

Mix well and cook till oil starts to ooze out. Add  cooked chana. Mix well without breaking channa. Pour one tsp of gingelly oil. Mix well. Chole masala is ready to serve. 



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