Saturday, February 18, 2017

Dhaba Style Channa Masala / Chole


This is yet another type of Chole / Channa recipe Iam posting
It goes well with Phulkas, Poori and Plain Parata


Part 1 - Pressure Cooker
  • Kabuli / White Channa - 2 cups
  • Tea Bag - 1
  • Cloves - 2
  • Cinnamon Stick - small piece
Part 2 - Seasoning and Saute
  • Oil  + Ghee - 1 tablespoon
  • Cumin seeds - 1 tablespoon
  • Green Chilly - 8 nos 
  • Ginger - a small piece
  • Garlic - 10 nos (finely chopped)
  • Onion - 3 nos (finely chopped)
  • Tomato - 5 nos
  • Curd - 1/2 cup
Part 3- Masala / Spices
  • Coriander Powder - 2 teaspoons
  • Chilly Powder - 1 teaspoon
  • Garam Masala Powder - 1 teaspoon or little more
  • Channa Masala / Chole Masala Powder - 2 teaspoons
  • Turmeric Powder - 1/2 teaspoon
  • Salt - 2 teaspoons

Part 5 - Garnish
  • Kasuri Methi - 1 tablespoon
  • Coriander leaves - 1 tablespoon
  • Lemon Juice - 1/2 lemon 
Method
Step 1 - Pressure Cooking
  • Wash and soak Channa overnight ie at least for 8 hours
  • Add some more water to immerse Channa, put tea bag, cloves and cinnamon stick
  • Pressure cook for 6 whistles
  • Discard tea bag, cloves and cinnamon stick

Step 2 - Preparation
  • Grind ginger, garlic and green chillies to a coarse paste
  • Also puree the tomatoes and keep it ready
Step 2 - Seasoning / Tadka
  • Heat oil + ghee and season with cumin seeds
  • Fry ginger, garlic and chilly paste in it
  • Add onions and saute it well
  • Put all spice powders (do not add salt now) and toss it
  • Add whipped curd and let it boil 


Step 4 - Dhaba Channa

  • Add in the tomato puree and close the lid
  • Cook till the raw smell goes
  • Add in the boiled channa / chole
  • Put salt and bled it well
  • Finally garnish with coriander leaves, kasuri methi.Switch off the stove aand squeeze lemon

Serve with Rotis