Masala Chole
by mukvij
20 Dec 2001
This recipe has been viewed 8009 times
You can use aamchur (dry mango powder) in place of pomegranate seeds.
Masala Chole recipe - How to make Masala Chole
Preparation Time: Cooking Time: Total Time:
1 cup kabuli chana (white chick peas)
1 tea bag
2 tbsp oil
1 medium onion
1/2 cup chopped onions
1 piece ginger (adrak) (1 inch in length)
3 large green chillies
1 tsp garlic (lehsun) paste
1/2 cup coriander (dhania)
1 tsp sugar
1 tsp pomogranate seeds (anardana)
salt to taste
4 cloves (laung / lavang)
2 cinnamon (dalchini) sticks (1 inch )
2 cardamoms (elaichi)
1 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
5 whole black peppercorns (kalimirch)
1/4 tsp nutmeg (jaiphal) powder
Method
- Soak chick peas overnight and cook in sufficient water until cooked well.
- Drop tea bag in 1/4 cup of hot water, let it seep for 2 minutes. remove and discard tea bag. retain the water.
- Grate medium sized onion, slice green chilis length-wise and keep aside.
- Heat cloves, cinnamon, cardamom, coriander seeds, cumin seeds, black pepper corns,and nutmeg in a skillet, on medium heat, while stirring constantly for 5 to 7 minutes. remove from heat, powder and keep aside.
- Heat oil in a skillet and when oil is hot add grated onion, garlic paste,chopped ginger , green chili and sugar. fry until onion turns pale brown.
- Now add boiled chick peas and powdered spices and fry on medium heat for 5 minutes.
- Next add 1/2 cup of water, water seeped with tea and pomegranate seeds to the skillet and cook on low heat until all the water evaporates.
- Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves.
- Serve very hot.
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