Kadhai chole | punjabi kadai choley sanjeev kapoor recipe

Chick peas cooked with chana masala in kadai

Chole bhature .....wah aiktach tondala pani sutla na.....this is one of my favourites......I still remember the chole we had tasted Kailash parbat restaurant in andheri lokhandwala ..Vow amazing.....I too have learnt making similar one from master chef sanjeev kapoors site  .....I got a compliment from my hubby for the same..........

Chole tastes good when accompanied with bhature or poori.

Chole is my all time favourite .if you too like here are few chole recipes for you.

chole pulav
chole salad
amritsari chole
pindi chana
kadhai chole
punjabi chole



Pls click on crispy-bhature for the recipe of bhature & click  on puri for recipe of poori

 

INGREDIENTS

Chickpeas (kabuli chana) 2 cup
Salt to taste
Tea leaves 1 teaspoon
Dried Indian gooseberry (amla) 1-2
Oil 5 tablespoons
Cumin seeds 1 tablespoon
Onion 1 large
Ginger paste 2 tablespoons
Coriander powder 1 tablespoon
Red chilli powder 1 1/2 teaspoons
Garlic paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Cumin powder 2 teaspoons
Garam masala powder 2 teaspoons
Green chillies, slit 2-3
Tomatoes 2 medium

FOR CHANNA MASALA

Pomegranate seeds (anardana) 1 tablespoon
Cumin seeds 1/2 teaspoon
Coriander seeds 1 teaspoon
Black peppercorns 7-8
Kachri powder 1/2 teaspoon
Whole dry red chillies 2 

GARNISHING

Coriander leaves

Onion rings

METHOD

1. Wash and soak kabuli chana in three cups of water overnight. Take chana in a pressure cooker along with three cups of water and salt. Tie up tea leaves and dried amla in a small piece of muslin cloth to make a potli and add to chana.
2. Pressure cook till soft. Discard the potli.
3. Saute onions & tomatoes slightly & grind to paste
4. Prepare chana masala by coarsely grinding all the ingredients together in a grinder.
5. Heat three tablespoons of oil in an iron kadai (lohe ki kadai) and add cumin seeds.
6.  When they begin to change colour, Add ginger and garlic pastes, powdered chana masala, coriander powder, red chilli powder, turmeric powder and half of the cumin powder. Add little water or else masala will get burnt.saute it for 1 minute.
7.  Next add onion and  tomato paste & fry till oil starts separating. add a pinch of kasuri methi
8.  Add boiled chana with the water, salt, garam masala powder and let it cook for five to six minutes.
9.  In another pan, heat two tablespoons of oil, add slit green chillies, remaining cumin powder and tomatoes.
10.  Cook for a minute and transfer the mixture into the kadai. Stir and allow it cook on low heat till u get the required consistency. Serve hot with onion rings & kothimbir and crispy bhature.Click here for crispy-bhature recipe .

    
    
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