Ingredients
For Chhole
- 2 Cups Soaked Kabuli Chana
- Water as required
- 1 Tbsp Tea Powder/Leaves
- 2 Green Cardamom
- 1 Bay Leaf
- 1 Inch Cinnamon Stick
- 2-3 Cloves
- Salt to taste
For cooking
- 1/4 Cup Oil
- 1/4 Tsp Everest Hing Powder.
- 2 Tsp Chopped Garlic
- 2 Tsp Chopped Ginger
- 3/4 Cup Chopped Onion
- 2-3 Slit Green Chillies
- 1/4 Tsp Everest Turmeric Powder
- 1/2 Tsp Everest Kashmiri Red Chilli Powder
- 3-4 Tbsp Everest Chole Masala Powder
- 1 Cup Fresh Tomato Puree
- 1 Tbsp Tamarind Water
- Salt To Taste
Instructions
Boil Chhole
- In cooker add water (as required)
- Add 2 Cups Soaked Chhole and Salt to tatse.
- Cover it and cook for 6-7 whistles.
Cooking
- Take 2 Tbs Oil and 3 Tbsp Ghee in hot kadhai.
- Add 2 Green Cardamom, 1 Inch Cinnamon Stick, 2-3 Cloves, 1 Bay Leaf. Sauté.
- Add 1/2 Cup Chopped Onion.
- Fry for golden brown.
- Add 1 Tbsp Ginger Garlic Paste and cook for 1 minute.
- Then add 1 Cup Tomato Puree in kadhai and Stir well.
- Now add 1/4 Tsp Everest Turmeric Powder, 1 Tbsp Everest Coriander Powder, 1 Tbsp Everest Kashmiri Red Chilli Powder and 1-2 Tbsp Everest Chole Masala Powder.
- Add 1 Tsp Everest Cumin Powder, 2-3 Slit Green Chillies, Salt To Taste and 1-2 Tbsp Curd.
- Sauté till oil oozes out.
- Add boiled Chhole/Chana with water. The add Salt to taste.
- Stir till mixes well.
- Garnish with 1 Tbsp Chopped Coriander Leaves.
- Cook for 10-12 minutes.
- Serve with hot bhature or tandoori roti.