Chhole alu

Yield: 1 recipe

Measure Ingredient
2 cups Kabuli channa
1 pinch Salt
1 pinch Baking soda
4 tablespoons Oil
1 each 1" piece ginger, grated
2 larges Onions, diced
6 eaches Green chillies, slitted
2½ teaspoon Garam masala
2½ teaspoon Roasted & ground cumin seeds
1 teaspoon Ground shajeera
2½ teaspoon Chilli powder
½ teaspoon Ground cardamoms
1 medium Tomato, diced
1 cup Water
1 tablespoon Jaggery
2 mediums Potatoes, diced
1 tablespoon Tamarind paste
1 bunch Cilantro, chopped
Mint leaves, sliced
2 eaches Green chiles, minced
1 each Lime, cut into wedges

GARNISH

Soak channas in water overnight. Next morning, boil them with the salt & soda until tender. Drain & set aside.

Heat oil & put in ginger and onions and fry till the mixture turns limp and almond coloured. Add tomatoes and spices and cook well.

Mash with a wooden spoon to a smooth paste then put in 1 cup water, jaggery & cooked channas. Mix well and bring to a boil, reduce heat and put in chiles & potatoes & cook till the chiles are done. Add tamarind paste to the pot & mix well. Cook until the gravy turns quite thick. Remove from fire & serve hot garnished with onion rings, minced chillies, cilantro, mint & lime wedges.

Aroona Reejhsinghani, "Cooking the Punjabi Way". Posted by Karen Mintzias Submitted By MARK SATTERLY On 05-25-95

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