Namaste 🇮🇳🙏🏻
Hello Friends, How are you all ?? Wishing you all happy and prosperous life Ahead.
Today i would like to share the recipe of Masala Chhole(Chickpea Curry) which is north indian curry recipe made with chickpea and Aromatic & Flavourful Indian Spices.
You can paired chhole with Bhature naan, paratha, roti, or lachha paratha. There are countless chhole recipes out there, but the one I shared is a quick, one-pot dish made with everyday ingredients that everyone loves. We usually make chhole bhature on weekends for brunch because it delivers great taste with minimal effort. It's the ultimate weekend recipe—do give it a try, I'm sure you'll love it! Traditionally, chhole is served with bhature. I will definitely share the bhature recipe in my next blog, so don't forget to check it out!
Timming 🕡
| Preparation Time | 15 Minutes |
|---|---|
| Cooking Time | 20 Minutes |
| Soaked | |
| Cuisine | Punjabi |
| Course | Curries |
| Serving | 3 person |
Ingredients 📃
For pressure cooking:
• 1 cup chickpea(chana).
• water, for soaking.
• ¼ tsp baking soda.
• ¾ tsp salt.
• 3 cup water,for pressure cooking.
For Gravy
• 3 tbsp of Oil
• 2-3 pod cardamom.
• 1 bay leaf.
• 5-6 Whole Black Pepper.
• 5-6 whole clove.
• 1 pod black cardamom.
• 2 inch cinnamon.
• 1 tsp cumin.
• Pinch of Asafoetida.
• 1 Chopped Onion.
• 3-4 Slit Green chilli.
• 4-5 Cloves of Chopped Garlic.
• 1 Inch grated Ginger.
• 2 Chopped Tomatoes.
• 1 tbsp of Turmeric Powder.
• 2 tbsp of Coriander Powder.
• 1 tbsp of Kashmiri Lal Mirch.
• 2 tbsp of Chhola Masala.
• 1 tbsp of kathuri Methi.
• Salt to Taste.
• 2 tbsp Finely Chopped Coriander.
Process 👨🏻🍳
Transfer the chickpeas into a bowl and rinse them thoroughly 3 to 4 times with water. Soak the chickpeas in a large bowl overnight,
Add the chickpeas, salt, and baking soda as per the given quantity into the pressure cooker. Pour enough water so that it completely covers the chickpeas, Let it cook for about 4 to 6 whistles or untill chickpeas get soft and allow the pressure to release naturally.
Once the chickpeas are completely soft, transfer them to another bowl.
Heat oil in the same cooker, or another pan. Add cumin seeds, asafoetida, bay leaf, black pepper, cinnamon and cloves, then saute until they splutter and turn aromatic.
Now add the chopped garlic, ginger, and chopped onions, and saute well until the onions turn translucent.
Now add the green chilies and tomatoes to this. Cook until the tomatoes turn soft.
add turmeric, red chili powder, coriander powder, and chole masala, then sauté well. Keep the flame low to prevent the spices from burning.
Add a few drops of water so the spices don't burn, and cook until the oil starts separating from the sides.
Now add the boiled chickpeas along with their water into this, and stir well so the spices mix thoroughly with the chickpeas.
Now, cook it on low heat for at least 5 to 7 minutes so the chickpeas absorb the spices well. Then, crush some kasuri methi by hand, add it in, and garnish with fresh coriander.
Adjust the consistency of the chole to your liking. If you prefer it thicker, mash a few chickpeas and cook a bit longer; otherwise, serve it as is.
Now, serve your Hot chhole with bhature or naan. I will share the bhature recipe in my next blog,
It's Delicious and easy to cook recipe, try it. 'm sure you are gonna love it. Try this recipe and let me know how it is. For more indian cuisine stay connected to my blogs.
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