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Chole

Snigdha's picture
Ingredients
  Garbanzo beans 2 Cup (32 tbs)
  Potato 2 Medium
  Pudina 1⁄2 Cup (8 tbs)
  Cilantro 1⁄2 Cup (8 tbs)
  Tomatoes 4 Medium
  Cloves 5
  Cinnamon stick 3 Medium
  Green chillies 3
  Mustard seeds 1⁄2 Teaspoon
  Cumin seeds 1 Teaspoon
  Onions 1⁄2 Cup (8 tbs), chopped
  Dhaniya 1⁄2 Teaspoon
  Garam masala powder 1⁄4
  Masala powder 1⁄2 Teaspoon
  Lime juice 1⁄2 Teaspoon
  Turmeric powder 1 Teaspoon
Directions

Soak Channa in water ( 2 inches above the level of channa) overnight. Pressure cook channa up to 3 - 4 whistles. Keep aside.

Blend & puree mint, cilantro, tomatoes, green chillies in a blender.

Boil potatoes, peel & cut into small cubes.

Heat 5 tbs oil in a deep vessel. Add mustard seeds & allow them to splutter. Add cumin seeds, cloves, cinnamon sticks, onions & turmeric powder. Fry until onions turn golden brown.

Add the pureed mixture. Add dhaniya powder, garam masala powder, chole masala, salt & chilly powder. Cook until mixture starts thickening.

Add boiled potato cubes & pressure cooked channa. Mix well.

Add half cup of water if needed & cook until gravy thickens.

Squeeze juice of lime. Garnish with cilantro if desired.

Serve Hot with lemon wedges on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Occasion: 
Diwali, Holi, Wedding
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
6
Subtitle: 
Chickpeas & Potatoes in Indian Spices

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Chole Recipe, Chickpeas & Potatoes In Indian Spices