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8 February, 2016

Maharashtrian Chole Recipe

Posted in : main course, north indian curry, Party recipes, Veg Gravy on by : nrdubey Tags: , , , ,

Preparation time – 15 mins

Cooking time – 45 mins

Recipe type – main

Serve – 3-4

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Ingredients

Measurement cup used 1 cup = 220 ml

Kabuli chana/chick peas – 1 cup

Onion – 1 medium (sliced)

Tomato – 1 medium (make paste)

Red chilly powder – 1-2 tsp

kashmiri red chilly powder – ½ tsp for color (optional)

Coriander powder – 1 tsp

Turmeric – 1 tsp

Garam masala – ½ to 1 tsp

Oil – 4-5 tbsp (adjust accordingly)

Water – 2 ½ cups to 3 cups (approximately)

salt – as per taste

fresh coriander leaves – 2 tbsp

Whole garam masala

Cumin /jeera – 1 tsp

Bay leaf – 1

Cinnamon – 1 inch

Green cardamon/elaichi – 1-2

Black cardamon – 1

For making Paste

Onion- 1 medium (roughly chopped)

Garlic clove – 5-6

Ginger – 1 inch

Coconut – 2 tbsp grated (dry roast)

Method

Wash chana properly with water.

Soak them in enough water for about 8 hours to over night.

Now take chana in a pressure cooker add 1 ½ cup of water and salt.

Cook them for 18-20 whistle or after 1 whistle cook chana over simmer for about 10 mins. Chana should be cooked well and soft.

Let pressure settle down on its own and keep them aside.

For making paste

In a kadai dry roast grated coconut till they turn medium brown.

In a blender take roughly chopped onion, garlic, ginger and roasted coconut.

Make fine paste without adding water. Keep aside.

Heat oil in a kadai add ingredients under ‘whole garam masala’ let them splutter.

Add 1 medium sliced onion, fry till it’s turn light brown.

Add grinded paste, red chilly powder, coriander powder, turmeric,salt and kashmiri red chilly powder (if adding).

Fry till oil separates form the masala.

Add tomato paste, fry for 2 minutes nicely over medium flame or till oil separates from the masala.

Note – masala should fry nicely to avoid raw smell.

Add boiled chana (with cooked water) and 1 to 1 ½ cup of water.

Adjust salt and bring them to boil over high flame.

When the gravy starts boiling simmer the flame and cook chana for about 5 -7 mins. If needed stir in between.

This will help chana to absorb all flavours off masala.

Finely add chopped coriander leaves and turn off the flame.

Serve hot with chapati, tandoori roti, puri or rice.

 

In Short

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Soak chana in sufficient water for 8 hours

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Add water and salt, pressure cook

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After pressure cook

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Dry roast grated coconut

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Till light brown

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Grind onion, garlic, ginger and roast coconut

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Make paste without adding water

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These are the whole spices

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Heat oil add whole spices

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Add sliced onion, fry till light brown

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Add grinded paste, red chilly, kashmiri red chilly, turmeric, coriander and garam masala powder

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Fry till oil separates

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Add tomato paste

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Fry till masala turn dry and oil separates

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Add cooked chana along with water

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Add water

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Adjust salt

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Let it cook at simmer for about 5-7 mins

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Add chopped coriander and turn off the heat

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Chole is ready

 

 

 

 

 

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