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Chhole alu
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| Artist: |
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| Categories: |
Central Asian, Entrees, Indian, Vegetarian |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Kabuli channa | | 1
| pinch | Salt | | 1
| pinch | Baking soda | | 4
| tbsp | Oil | | 1
| each | 1" piece ginger, grated | | 2
| large | Onions, diced | | 6
| each | Green chillies, slitted | | 2 1/2
| tsp | Garam masala | | 2 1/2
| tsp | Roasted & ground cumin seeds | | 1
| tsp | Ground shajeera | | 2 1/2
| tsp | Chilli powder | | 1/2
| tsp | Ground cardamoms | | 1
| med | Tomato, diced | | 1
| cup | Water | | 1
| tbsp | Jaggery | | 2
| med | Potatoes, diced | | 1
| tbsp | Tamarind paste | | | GARNISH | | 1
| bunch | Cilantro, chopped | | | Mint leaves, sliced | | 2
| each | Green chiles, minced | | 1
| each | Lime, cut into wedges |
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Procedures:
| 1 | Soak channas in water overnight. | | 2 | Next morning, boil them with the salt & soda until tender. | | 3 | Drain & set aside. | | 4 | Heat oil & put in ginger and onions and fry till the mixture turns limp and almond coloured. | | 5 | Add tomatoes and spices and cook well. | | 6 | Mash with a wooden spoon to a smooth paste then put in 1 cup water, jaggery & cooked channas. | | 7 | Mix well and bring to a boil, reduce heat and put in chiles & potatoes & cook till the chiles are done. | | 8 | Add tamarind paste to the pot & mix well. | | 9 | Cook until the gravy turns quite thick. | | 10 | Remove from fire & serve hot garnished with onion rings, minced chillies, cilantro, mint & lime wedges. | | 11 | Aroona reejhsinghani, "cooking the punjabi way" |
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