Chole Curry


Cooking Time 30 min
Serves 2-3 Persons


Ingredients:

Kabuli channa white (soaked all night)
1 Cup
Onion (finely Sliced)
1 Big
Potatoes (Peeled & Washed)
2
Tomato (chopped)
1
Green Chillies (chopped)
4
Tamarind
1 lemon sized
Ginger Garlic paste
1 Tsp
Red chilli pwd
1 ½ Tsp
Channa masala pwd
1 ½ Tsp
Turmeric
⅛ Tsp
Coriander leaves
For Garnishing
Salt
To Taste

For Seasoning:
Dried Red chillies
2
Kala( Black) Jeera
1 Tsp
Urad dal
1 Tsp
Mustard seeds
1 Tsp
Curry Leaves
Few
Oil
1 Tbsp


Process:
  • In a pressure cooker take the soaked Kabuli channa, potatoes (cut into half), salt, 2 1/2 cups water. Cook for 3 to 4 whistles.
  • Mean while heat oil in a pan and do the seasoning. Add chopped Onions and green chilles & fry until golden brown.
  • Add Ginger Garlic paste & fry for a min. Add turmeric, red chilli pwd, channa masala pwd & fry for a min.
  • Add chopped tomato and cook until they are soft.
  • Add the cooked channa & potatoes (chopped) to the pan.
  • Add the tamarind juice (by adding little water to the tamarind) & some water if needed.
  • Cover & cook for 10 - 15 min on a medium flame.
  • Remove from heat and garnish with coriander leaves.
  • Serve with chapati's or poori's.

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