Friday, March 7, 2014

Chole Masala

I am sure you'd love them with your chapathi...


Chole - 1 cup, soaked overnight
Big onion - 1 big, finely chopped
Green chilly - 2
Ginger - 1 inch piece, crushed
Garlic - 2 cloves, crushed
Tomato - 2, finely chopped
Turmeric powder - 1/4 tsp
Chilly powder - 1  1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Dry mango powder / Amchoor powder - 1 tsp
Cumin seeds - 1 tsp
Oil - 1 tbsp
Coriander leaves, chopped - 2 tbsp - for garnishing


1. Pressure cook the soaked chole along with salt and little turmeric powder for 5-6 whistles. Keep it aside for the pressure to release.
2. Heat a wide thick-bottomed pan and add oil. Crackle the mustard seeds.
3. Throw in the chopped onions and saute till raw smell is gone. Add the crushed ginger, garlic and chillies. Saute till oil starts leaving the mixture.
4. Add the chopped tomatoes and saute till oil leaves.
5. Now add the powders (chilly powder, garam masala, salt, coriander powder) and saute well for atleast 30s.
6. Add the cooked chole to the masala along with the water in the cooker. Let it boil in the masala for 5-6 minutes, until the gravy thickens.
7. Sprinkle the amchoor powder if the curry isn't tangy enough. Check for salt and add if needed.
8. Garnish with chopped coriander leaves and serve hot with chapathis.

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