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Tuesday, August 17, 2010

Punjabi Chole


Onion: 1 large (finely chopped)
Tomato: 4-5 (chopped)
Chick peas: 2 cups (soaked overnight and boiled)
Green chillies: 2-3 (finely chopped)
Ginger: (finely chopped)
Cinnamon, clove powder, bay leaves (according to your spice level)
MTR Chana massala: 2-3 table spoon
Dhaniya powder: 1 teaspoon
Lemon juice: 2-3 table spoon
Cilantros for garnishing.


Step1: Take a large pan and heat oil for 2-3 minutes. Add cinnamon sticks, bay leaves, cumin seeds, clove powder, ginger, green chillies and fry for a minute.
step2: Add the finely chopped onion and deep fry until it turns golden brown.
Step3: Add tomato and fry for 2-3 minutes. Allow this mixture to cool down and grind them to a fine paste.
step4: Add the boiled chick peas to this mixture and cook in low flame for 5-10 minutes.
Step5: Add garam masala and MTR chana masala and cook for 2-3 minutes. In the end add 1 teaspoon of dhaniya powder and add 2-3 table spoon of lemon juice.

Garnish with cilantro and serve hot with rotis/pooris.