I think this would be one of the first dishes. I had prepared for the Blog. That time I wasn’t very happy with the photographs so I kept it on hold (well 4 months ). Recently, I had an opportunity to prepare the same for a party. This time I made sure I got a nice photograph to post it on the blog.
If a list is prepared of one of the most famous recipes in India, this would rank in the top 10 for sure. The actual recipe originates from Punjab, India. But as people loved, it did spread from region to region the taste and ingredients changed.
This is my take on this lovely recipe. Have fun and enjoy.
Kabuli Chana – 2 cups
Onion (finely chopped) – 2 medium sized
Tomatoes (finely chopped) – 1 large sized
Ginger Garlic paste – 1 teaspoon
Oil – 3 tablespoons
Garam masala – 3 tablespoons
Coriander powder – 1 teaspoon
Kasuri methi (finely crushed) – 1 teaspoon
Salt – to taste
Red chili powder – 1 teaspoon
Sugar – 1 teaspoon
Dry mango powder – ½ teaspoon
- Soak the kabuli chana with enough amount of water overnight.
- Cook them into a pressure cooker for 4 whistles along with the soaked water. Once done after removing the pressure cooker lid, drain the water from the chana. Do not discard this water.
- In a heavy bottomed pan heat oil and sauté finely chopped onions until golden in color.
- Add the ginger garlic paste and the chopped tomatoes. Sauté well on low flame for 3-4 minutes.
- Now add the garam masala, coriander powder and red chili powder and sauté well on low flame till the tomatoes are completely cooked
- Add the cooked chick peas and mix gently. Add the water which is kept aside from draining the chana to a required gravy consistency.
- To this add salt, sugar, kasuri meethi and dry mango powder. Let it boil.
- Serve hot with rotis, bhautra, naan, or jeera rice.
You may also use ready made choley masala instead of garam masala which is easily available across all the super markets.
Use the drained water from chana not only in choley but other dals or veggies also. This way the nutrients aren’t lost.
I like a bit of sweet and tangy taste to my chole. This is why I have added sugar and dry mano powder. You may exclude it if you want.