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.
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
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.