Tuesday, February 8, 2011

Chole / Channa Masala / Chickpea Curry

Chole / Channa Masala

My cousin & his wife were coming for dinner and i wanted to make something nice which they would enjoy. Decided to make Puri & Chole for them. This is a less time consuming and a nice side dish. But cannot be made if unplanned as we need to soak the channa overnight. I Love Chole be it with Bread or Puri or with Plain Rice.
Ingredients ::

Kabuli Channa / Chickpeas - 200 Grams
Onion - ¾ kg
Cinnamon - 1 small piece
Grated coconut - 1 spoon
Saunf - 1 spoon
Tomato - ½ kg
Ginger Garlic Paste - as required
Channa Masala - 1 ½ spoons
Coriander powder /
Jeera Powder /
Red chilly powder
Garam Masala / - 1 Spoon each
Bay leaf - 1
Salt / Sugar - as required
Coriander - to Garnish

Method :

Soak Channa overnight in water (to be soaked for 10 hours). In the morning remove water and cook channa in pressure cooker for 2 – 3 whistles. Keep it aside.

Grind together onions (keep aside 2 onions separately to be served in plate) along with 1 spoon chole, little saunf, cinnamon and grated coconut. Keep it aside.

Put tomatoes in boiling water, peel off the skin and grind separately to a smooth paste.

In a kadai / pressure pan add oil and add bay leaf and 1 spoon saunf. When it changes colour add the ginger garlic paste and fry for few minutes. Then add the ground onion paste and fry till raw smell is gone and oil is separated (leaves oil on the sides). Add the Garam Masala, Channa masala, Jeera Powder, Coriander powder, red chilly powder, sugar and salt and mix well.

Now add the tomato puree and allow it to cook for 5- 7 minutes. The gravy now looks like this (Image attached).

When it boils well, add the cooked channa and mix well. Add more water depending on the consistency.

You may mix some corn flour in water and add to the gravy if it is not very thick. This also helps in blending all the ingredients together in the dish.

Serve With hot puris or Parota and some finely chopped Onions and a piece lemon in the plate.

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