Do try
this recipe.
Ingredients
1 cup Kabuli Chana or Chickpea
(Soaked overnight and pressure
cooked with 1 tsp salt up to 2 whistles on medium flame.)
2 small-size tomatoes
1 Medium-size Onion
1 tbsp ginger-garlic paste
1 tbsp Everest Chole Masala
½ tsp turmeric powder
2 tsp Kashmiri chilly powder
½ tsp cumin-coriander powder
1 Bedagi red chilly
1 slid green chilly
1 bay leaf
Salt to taste
Water as required
2 tbsp cooking oil
Fresh
coriander for garnish
Procedure
Pressure
cook the Chickpeas and set them aside.
In a
flat bottom vessel, add oil.
Once
the oil is heated add bay leaf, bedagi red chilly followed by finely chopped
Onion. Toss it well until transparent.
Add
ginger-garlic paste. Once its raw smell goes away add all the spice powders
namely turmeric powder, Kashmiri red chilly powder, cumin-coriander powder,
Everest chole masala.
Mix it
well until aromatic.
Add
chopped tomatoes. Add salt,1/4th cup of water and cover it with a lid. Let it
cook for 2-3 minutes.
Once
it's cooked well take aside a ladle full of the mixture especially including
the bedagi chilly and add 2 tbsp of pressure-cooked chickpea to it.
Grind
this into a smooth thick paste.
Add
this to the mixture.
Lastly,
add the boiled chickpea to it with the required amount of water.
Add a
slid green chilly and let it cook for 4-5 min on low flame.
At this
stage check for salt and adjust the thickness of the curry.
Once it
starts to boil garnish with freshly chopped coriander and turn off the flame.
Serve
hot with Pooris or Batura
Tips and Notes
Grinding some handful of chickpea along with a little of the mixture
helps to create a good amount of thickness to the curry.
Any brand of Chole Masala can be used.
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