Ingredients:
- Kabuli Chana/ Garbanzo Beans
- Onions-2
- Tomatoes-2
- Ginger Garlic paste-1Tspn
- Elaichie/Cardamom-2
- Chakka/Cinamon
- Lavanga/Cloves-3
- Jeera-2Tspns
- Red Chillie Powder
- Turmeric
- Salt
- Garam Masala
- Tea Powder
Procedure:
- Soak the chana over night and boil them in a pressure cooker for 3 whistles and let it simmer for 30 mins on a very low flame--this will make the chana soft and not mushy
- In a pan take some oil add jeera and onions--cut into thin slices not a paste
- once the onions turn gloden brown add ginger garlic paste and let it fry for some time
- Add the tomato peices and fry till the tomato pieces are well cooked..the colore should become deep red
- Add salt,red chillie powder , turmeric and Garam masala
- Now add the boiled Chana along with the water
- in an other pot add a cup of water and 5-6 tspns of tea powder and make a de-caution
- Add this de-caution to the chana and let it simmer for 10-15 mins or till the deep brown color is seen
- Punjabi Chole is ready to eat along with Lacha Paratha!!!!
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