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Ingredients
4 servings
1 ½ cupKabuli Chana
Chickpeas, overnight soaked
1 tspNamak
Salt, boil ke liye, To taste, gravy ke liye
1 tspChai Patti
Tea Leaves, kapde ki potli/tea bag banayein
1 inchDalchini
Cinnamon Stick, half boil ke liye, half masala ke liye
2Tez Patta
Bay Leaves, 1 boil ke liye, 1 masala ke liye
4Laung
Cloves, 2 boil ke liye, baaki masala ke liye
3Hari Elaichi
Green Cardamom, 1 boil ke liye, baaki masala ke liye
2Badi Elaichi
Black Cardamom, 1 boil ke liye, 1 masala ke liye
1 tspJeera
Cumin Seeds
1 ½ TbspSabut Dhaniya
Coriander Seeds
½ tspKali Mirch
Black Peppercorns
2Sukhi Lal Mirch
Dry Red Chillies
1 ½ tspKasuri Methi
Dried Fenugreek Leaves
1 pinchMethi Dana
Fenugreek Seeds
1 tspAmchur Powder
Dry Mango Powder
½ tspKala Namak
Black Salt
1 tspKashmiri Lal Mirch Powder
Kashmiri Red Chilli
3 TbspTel
Oil
½ tspAjwain
Carom Seeds
3Pyaaz
Onion, medium, finely chopped ya paste
1 ½ TbspAdrak Lehsun Paste
Ginger-Garlic Paste
3Hari Mirch
Green Chillies, chopped
1 TbspDhaniya Powder
Coriander Powder
½ tspHaldi Powder
Turmeric Powder
½ tspJeera Powder
Cumin Powder
3Tamatar
Tomato, medium, pureed
Hara Dhaniya
Fresh Coriander, Garnish ke liye
Instructions
Step 1
1. Pressure cooker mein bheege hue chole, 3-4 cup paani, 1 tsp namak, aadhi dalchini, 1 tez patta, 2 laung, 1 hari elaichi, 1 badi elaichi aur chai patti ki potli (ya tea bag) daalein. Medium flame par 4 seeti (whistles) aane dein.
Step 2
2. Chole Masala banane ke liye: Ek pan mein jeera, sabut dhaniya, kali mirch, bachi hui laung, tez patta, dalchini, badi-hari elaichi, sukhi lal mirch, anardana, kasuri methi aur methi dana ko dheemi aanch par bhun lein. Thanda hone par isme amchur, kala namak aur kashmiri lal mirch daal kar finely blend (pees) lein. Aapka fresh Chole Masala tayyar hai.
Step 3
3. Ek kadhai ya pan mein 3 tbsp tel heat karein. Isme ½ tsp ajwain daalein aur 3 kate hue pyaaz daal kar golden brown hone tak bhunein.
Step 4
4. Pyaaz me adrak-lehsun ka paste daalein aur 1 minute tak bhunein. Phir isme kati hui hari mirch, swadanusar namak, dhaniya powder, haldi powder, jeera powder aur taiyar kiya hua Chole Masala (lagbhag 2-3 tbsp) daal kar mix karein.
Step 5
5. Ab tamatar ki puree daalein aur tab tak pakaein jab tak masala tel (oil) alag na chhod de.
Step 6
6. Masale ka kachha pan hatane ke liye isme uble hue chole ka 1 cup paani daalein aur 3-4 minute tak bhunein.
Step 7
7. Thick gravy ke liye ek alag katori me 2 chammach uble hue chole mash karein aur masale me mila dein. Phir baaki bache hue saare uble chole aur zaroorat ke hisaab se thoda boiled water daalein.
Step 8
8. Medium flame par ise 10-15 minute tak simmer hone (pakne) dein taaki chole saare masale absorb kar lein.
Step 9
9. Final touch ke liye upar se thodi kasuri methi crush karke daalein aur thoda chole masala sprinkle karein. Fresh dhaniya aur adrak ke lachho se garnish karein.
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