I came across this recipe on line & made a few changes, but nevertheless it came out fine....It is always a hit amongst friends & family, so thought it would be nice to share the recipe.....
Ingredients:
1.Chola(chickpeas)-3 cups (soaked in water overnight or 8hrs min)
2.Onions- 2 big(finely sliced)
3.Tomatoes-2 nos(finely chopped)
4.Green chillies-2 nos(slit)
5.Jeera-1/2 tbs
6.Haldi- a pinch
7.Chilly powder-2-3 tbs
7.Coriander powder-2 tbs
8.Garam masala-3/4 tbs
9.Tea -2 tbs
10.Oil- 3-4 tbs or more if you feel the need..
11.Coriander leaves for garnish(finely chopped)
12.Choley masala is optional-if using,reduce the chilly & coriander powder quantity
13.Cashew-3-4 nos
14.Cloves,cinnamon & cardamom-2 each
15.Ginger Garlic paste-3 tbs
16.Water- as required
Procedure:
1.wash the soaked chickpeas well & put it into a pressure cooker....
2.Boil some tea leaves with water until really dark. Strain & add the black tea into the cooker with washed chickpeas. Add some salt & Haldi & put the pressure cooker on the gas, until some 8-9 whistles come or until the chickpeas is well cooked.
3.In the meantime, in a large pan, put some butter/oil to heat, add the jeera, cloves &elaichi & when they start sputtering, add the sliced onions, cashew & ginger garlic paste....Stir well and once the onions start changing its colour, add the tomatoes & stir well until a little pulpy. Switch off the flame & let this mixture cool down..Once cooled, make a smooth paste of this in a mixer. Heat a tbs of oil in the pan & add this paste to it & the slit green chillies.....stir well ensuring that the paste doesn't get burnt.Add the masalas & mix well. Once the oil starts leaving the sides, add some mashed & cooked chickpeas & stir well.You could add some water at this stage, if the paste starts sticking to the bottom & there are signs of getting burnt....finally add the boiled chickpeas & its reserve water...Let all this boil until the gravy is thick & of the right consistency.....You might have to add some more salt.....Switch off, once the right consistency is achieved....Finally garnish with coriander leaves...Serve with onions sliced into rounds & lemon wedges....
Enjoyyyyy...:)))))
Ingredients:
1.Chola(chickpeas)-3 cups (soaked in water overnight or 8hrs min)
2.Onions- 2 big(finely sliced)
3.Tomatoes-2 nos(finely chopped)
4.Green chillies-2 nos(slit)
5.Jeera-1/2 tbs
6.Haldi- a pinch
7.Chilly powder-2-3 tbs
7.Coriander powder-2 tbs
8.Garam masala-3/4 tbs
9.Tea -2 tbs
10.Oil- 3-4 tbs or more if you feel the need..
11.Coriander leaves for garnish(finely chopped)
12.Choley masala is optional-if using,reduce the chilly & coriander powder quantity
13.Cashew-3-4 nos
14.Cloves,cinnamon & cardamom-2 each
15.Ginger Garlic paste-3 tbs
16.Water- as required
Procedure:
1.wash the soaked chickpeas well & put it into a pressure cooker....
2.Boil some tea leaves with water until really dark. Strain & add the black tea into the cooker with washed chickpeas. Add some salt & Haldi & put the pressure cooker on the gas, until some 8-9 whistles come or until the chickpeas is well cooked.
3.In the meantime, in a large pan, put some butter/oil to heat, add the jeera, cloves &elaichi & when they start sputtering, add the sliced onions, cashew & ginger garlic paste....Stir well and once the onions start changing its colour, add the tomatoes & stir well until a little pulpy. Switch off the flame & let this mixture cool down..Once cooled, make a smooth paste of this in a mixer. Heat a tbs of oil in the pan & add this paste to it & the slit green chillies.....stir well ensuring that the paste doesn't get burnt.Add the masalas & mix well. Once the oil starts leaving the sides, add some mashed & cooked chickpeas & stir well.You could add some water at this stage, if the paste starts sticking to the bottom & there are signs of getting burnt....finally add the boiled chickpeas & its reserve water...Let all this boil until the gravy is thick & of the right consistency.....You might have to add some more salt.....Switch off, once the right consistency is achieved....Finally garnish with coriander leaves...Serve with onions sliced into rounds & lemon wedges....
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