Ingredients (4 servings)
Kabuli chana, 1 cup, soaked overnight (or for atleast 4 hrs)
For the spice bag ( you also need a small muslin cloth to make the spice bag)
Few black pepper corns
2 to 3 green cardamom
2 to 3 clove
1 bay leaf
1 small piece cinnamon stick
Other ingredients
1 large onion,sliced
5 cloves of crushed garlic
A teaspoon of carom seeds (ajwain)
2 tea bags
salt to taste
1/4th cup ghee
1 tbsp chana masala
1 tsp coriander powder
1 tsp pepper powder
1 cup tomato puree
1 tbsp ginger julienne
1 tsp cumin powder
1 tsp amchur powder
1 tbs garam masala
1 tbs kasuri methi
3 slit green chillies
For Garnishing
Few onion rings
Deep fried potato cubes (coat the potato cubes in a mix of little maida, garam masala and a pinch of salt and deep fry in mustard oil. Later this oil, combined with ghee can be used for making chole)
Deep fried green chillies
lemon wedges
Ginger julienne
Method
Wash and drain the soaked chana and put it in a pressure cooker.
Make a bag of spices (pepper, cardamom, cinnamon, clove and bay leaf) with a piece of clean muslin cloth. Tie the muslin cloth tightly (like a potli) so that the spices are completely secured inside the bag. Put this bag into the cooker.
Then add onion, garlic, ajwain, tea bag and salt also into the pressure cooker and add enough water.
Close the cooker and turn on the stove. After first whistle, keep the stove on sim and cook for another 20 minutes. Turn off the stove.
In a kadai, Pour some oil and deep fry the potatoes and chillies as mentioned above. Keep it aside for final garnishing.
In the same oil, add ghee, put chana masala, coriander powder, pepper powder and fry for few seconds. (Do this in low flame, so that the masala wont get burned),
To this,add tomato puree, chillies, ginger, cumin powder and if required, salt (salt is already added,while boiling chana).
Remove and discard tea bags and spice bag from cooked chana, add this chana to the masala and mix well.
To this add garam masala, amchur powder, and kasuri methi. mix well.
Simmer and cook for another 10 minutes or till the gravy thickens as per your preference.
Transfer chole masala to a bowl.
Garnish with fried potatoes, fried green chillies, onion rings, ginger julienne and lemon wedges.
Serve hot with bature/ roti.
Kabuli chana, 1 cup, soaked overnight (or for atleast 4 hrs)
For the spice bag ( you also need a small muslin cloth to make the spice bag)
Few black pepper corns
2 to 3 green cardamom
2 to 3 clove
1 bay leaf
1 small piece cinnamon stick
Other ingredients
1 large onion,sliced
5 cloves of crushed garlic
A teaspoon of carom seeds (ajwain)
2 tea bags
salt to taste
1/4th cup ghee
1 tbsp chana masala
1 tsp coriander powder
1 tsp pepper powder
1 cup tomato puree
1 tbsp ginger julienne
1 tsp cumin powder
1 tsp amchur powder
1 tbs garam masala
1 tbs kasuri methi
3 slit green chillies
For Garnishing
Few onion rings
Deep fried potato cubes (coat the potato cubes in a mix of little maida, garam masala and a pinch of salt and deep fry in mustard oil. Later this oil, combined with ghee can be used for making chole)
Deep fried green chillies
lemon wedges
Ginger julienne
Method
Wash and drain the soaked chana and put it in a pressure cooker.
Make a bag of spices (pepper, cardamom, cinnamon, clove and bay leaf) with a piece of clean muslin cloth. Tie the muslin cloth tightly (like a potli) so that the spices are completely secured inside the bag. Put this bag into the cooker.
Then add onion, garlic, ajwain, tea bag and salt also into the pressure cooker and add enough water.
Close the cooker and turn on the stove. After first whistle, keep the stove on sim and cook for another 20 minutes. Turn off the stove.
In a kadai, Pour some oil and deep fry the potatoes and chillies as mentioned above. Keep it aside for final garnishing.
In the same oil, add ghee, put chana masala, coriander powder, pepper powder and fry for few seconds. (Do this in low flame, so that the masala wont get burned),
To this,add tomato puree, chillies, ginger, cumin powder and if required, salt (salt is already added,while boiling chana).
Remove and discard tea bags and spice bag from cooked chana, add this chana to the masala and mix well.
To this add garam masala, amchur powder, and kasuri methi. mix well.
Simmer and cook for another 10 minutes or till the gravy thickens as per your preference.
Transfer chole masala to a bowl.
Garnish with fried potatoes, fried green chillies, onion rings, ginger julienne and lemon wedges.
Serve hot with bature/ roti.
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