Chole Curry

The very famous "Chole Curry" is in the menu today. Can't beat the authentic taste of actual north indian taste chole. Have tried to re create a recipe, quite close to the authentic one.

For easy cooking these types of legumes needs to be soaked overnight or at least 8-9 hours for fasting cooking . I am pretty sure you might have had it somewhere ..& the taste still lingers in your mouth . Once they are soaked well, these types of curry are boon to the people making it, as it takes very less effort to cook one.

Ingredients :- serves 6-7

Chole / Chick pea 1/2 to 1 cup

Oil 2 tbsp

Cumin Seeds 1 Tsp

Asafoetida 1/2 - 1 tsp

Onion 1 large or 2 medium size very thinly chopped.

Butter 1 tsp (optional )

Tomato 2 Thinly Chopped.

Ginger -Garlic Paste 1 Tsp each ( as per taste)

Bay leaf 1

Salt 1 (as per taste)

Turmeric Powder 1 Tsp

Coriander Powder 1 Tsp

Red Chilli Powder 1 Tsp

Badshah Chole Masala 1 -2 Tsp ( as per taste) .Any brand

Garam Masala Powder 1 Tsp ( Optional)

Kasturi Methi 1 tsp crushed

To make the Potli/ Packet :-

Tea Powder 1 Tsp ( any brand )

Cloves 3

Green Cardamom 2

Black Cardamom 1

Cinnamon stick 1

Method :-

1) Soak 1/2 to 1 cup( as much required ) of chole -overnight

2) There is a slight change in the video v/s the blog recipe, there is an extra step here . Have added a Potli of tea powder ( 1 tsp ), 1 Tsp of Asafoetida and whole garam masala ( 2 Green cardamom , 1 Black cardamom , 3 cloves and 1 small cinnamon stick ) tied it in a muslin cloth and 1 Bay leaf . ...add it in the chole while boiling it .

* This will give nice dark rich color to your whole curry .

3) Have pressured cooked it with 5-6 whistle( the time duration for all pressure cooker varies )

* Once cold enough to touch, tight squeeze out the water of the potli into the chole and thrown the potli away.

3) Take a pan , first add 1 tsp Cumin seeds ...let it crackle and then add onion thinly chopped, ginger garlic paste, add salt and let it cook for 5- 10 mins on low. When it turns slight or golden brown in color , add tomatoes chopped.

*** If you forget to add Asafoetida while boiling the chick pea, you can add it along with cumin seeds.

4) You can cover and cook until the tomatoes are soften ( 5 mins )

5) Then add 1 tsp of Coriander powder , 1 tsp of red chilli powder , 1 tsp of chole masala & 1 tsp of turmeric powder..and Garam Masala powder (Optional ) cook on low flame until the oil separates .

You can speed up the process by covering while cooking.

6) Now add the boiled cooked chick peas.

7 ) Crushed Kasturi Methi ( dry Fenugreek leaves ).

8) Add enough water you want your curry to be. 1/2 to 1 cup or more . Cover and cook for 10-15 mins on low -medium flame. And cook for 2 mins without covering .