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.