Chole / Channa Masala

An easy and lightly spiced version of chana or chole or chickpea curry.

Cooking Time : 30 mins

Serves : 3-4

For pressure cooking the chickpeas:

1) 1 cup chole (dry chickpeas or white chana) - soaked overnight
2) 1 inch cinnamon(dalchini)
3) 1/2 black cardamom
4) 6-8 black pepper
5) 2 cloves (lavang)
6) 1 tej patta
7) 1 teaspoon ajwain (carom seeds)
8) pinch of soda
9) water for pressure cooking
10) salt as required.

For cooking:

1) 1 big onion diced into cubes
2) 2 medium tomatoes diced
3) 1/2 tbsp ginger paste
4) 2 green chilies, slit
5) 2 tablespoon oil
6) ½ teaspoon turmeric powder (haldi)
7) 1 teaspoon kashmir red chilli powder or deghi mirch or red chili powder
8) 1/2 teaspoon coriander powder
9) 1/2 teaspoon channa masala
10) 1/2 teaspoon garam masala
11) 1 teaspoon kasturi methi crushed
12) chopped coriander leaves(optional)

How to prepare recipe :

Cooking chickpeas:

1) Rinse the chickpeas well. soak in enough water overnight or for 8-9 hours. drain the soaked chickpeas.

2) In a pressure cooker, take the chickpeas, black cardamoms, pepper, cloves, cinnamon, tej patta, carom seeds, a pinch of soda and salt.

3) Pressure cook the chickpeas/chole for 2 whistles on a medium flame, keep the chickpeas aside. no need to drain them.

Preparing the masala:

1) In another pan heat oil, add the diced onions & saute them till translucent or light brown, then add the tomatoes

saute till the tomatoes soften and till the oil start to leave the sides.Remove and keep aside.Once cooled grind with 2 tbsp water to make a fine paste.

2) In the same pan, add the green chilies, and ginger. Fry for 30 secs and add turmeric powder, red chilli powder, coriander powder and chana masala. Mix very well.

3) Add the sauted onion-tomato paste to this mixture. Mix very well and simmer for 5-7 minutes or more till the gravy or curry becomes smooth and slightly thickens.

4) Now add the drained Chana and mix well. Don't discard the water. We will use it later.

5) After 4-5 mins add the water as per your desired consistency.

6) Mash a few chickpeas with the spoon to thicken the gravy or curry.

7) Lastly add garam masala powder and crushed kasturi methi leaves..

8) Check the taste and add more salt if required.

9) Garnish with chopped coriander leaves.

10) Serve chole masala hot with roti, rice, poori, naan or bhatura.

11) To spice the chole more, serve them with finely chopped onions, green chilli and lemon wedges.

- Enjoy Your Meal -

Kalo jeere diye Patla Maacher Jhol

Ingredients:        
                       
Cooking time: 30-40 minutes

6-8 pieces of Rohu / Katla Fish
2 medium potatoes peeled &cut length wise
2 medium / 3 small tomatoes
3-4 split green chillies
1/2 tsp of nigella seeds or kalo jeera
1  tsp of cumin powder
1 tsp of turmeric powder
1 tsp chilli powder
1 tbsp onion paste
Salt and sugar to taste
Warm water as per consistency
Coriander leaves (chopped)
Mustard oil for cooking


Method:

1) First of all, rub salt and turmeric powder on the fish pieces and then deep fry them in mustard oil. Keep them aside.

2) Cut the tomatoes in slices or just dice into big pieces and keep aside.

3) Pressure cook the potatoes with salt for 1 whistle and keep aside.

4) Heat mustard oil in a wok and oil turns smoking hot, add nigella seeds. When they begin to crackle, add the onion, saute for a few minutes and then tomato and green chilli paste. Sauté.

5) Add cumin powder, chilli powder and turmeric powder. Sauté again. If the masala becomes too dry, add a bit of water during sautéing.

6) Once the masala is cooked add the boiled potatoes and saute for 2 mins.

7) Now measure out warm water as per your requirement for gravy. Sprinkle salt and let the gravy bubble up.

8) Slide in the fish pieces. Cook covered on medium heat for 4-5 minutes.

9) Spread the coriander leaves on top and mix in.

10) Serve hot with rice