Imli Chole
Servings – 2 – 3
INGREDIENTS
Chickpeas – 250 grams
Water – 500 milliliters
Tamarind – 40 grams
Water – 50 milliliters
Water – 1 litre
Salt – 1 teaspoon
Cloves – 4 pods
Black cardamom – 1
Oil – 2 tablespoons
Cinnamon stick – 1
Cumin – 1 teaspoon
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Green chili – 1 teaspoon
Onions – 210 grams
Tomato – 210 grams
Turmeric – 1/2 teaspoon
Salt – 1/2 teaspoon
Red chili – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Chana masala – 1 teaspoon
Garam masala – 1 teaspoon
Coriander – 2 tablespoons
PREPARATION
1. In a bowl, add 250 grams chickpeas, 500 milliliters water and soak for overnight.
2. In a another bowl, add 40 grams tamarind, 50 milliliters water and soak for 30 minutes.
3. Transfer this into a blender and blend it into a smooth paste.
4. Keep aside.
5. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 1 teaspoon salt, 4 pods cloves, 1 black cardamom and cover it with lid and cook until you hear 5 whistles.
6. Open the lid and remove it from heat.
7. Heat 2 tablespoons oil in a heavy skillet, add 1 cinnamon stick, 1 teaspoon cumin, 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir for 1 – 2 minutes.
8. Then, add 1 teaspoon green chili, 210 grams onions and fry till translucent or until it turns golden brown in color.
9. Now, add 210 grams tomato and saute until it turns soft and pulpy.
10. Cook for 5 – 7 minutes on medium heat.
11. Add 1/2 teaspoon turmeric and stir well.
12. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon chana masala and mix it well.
13. Then, add the boiled chickpeas and mix it well.
14. Now, add the blended tamarind paste and mix it well.
15. Cover it with lid and cook for about 8 – 10 minutes on medium heat.
16. Open the lid, add 1 teaspoon garam masala, 2 tablespoons coriander and mix it well.
17. Cook for 5 – 7 minutes on medium heat.
18. Remove it from heat.
19. Garnish with coriander.
20. Serve hot.
Chole Tikka Masala
Servings – 2 – 3
INGREDIENTS
Chickpeas – 225 grams
Water – 1.5 litres, divided
Salt – 1 teaspoon
Yogurt – 120 grams
Ginger garlic paste – 1 1/2 teaspoons
Garam masala – 1 teaspoon
Chaat masala – 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – 1 teaspoon
Turmeric – 1/4 teaspoon
Tandoori masala – 1 teaspoon
Paprika – 1/2 teaspoon
Sugar – 1 teaspoon
Red chili – 1/2 teaspoon
Dry fenugreek leaves – 1 teaspoon
Oil – 2 tablespoons, divided
Butter – 1 tablespoon
Cumin – 1 teaspoon
Garlic – 1 1/2 teaspoons
Ginger – 1 1/2 teaspoons
Green chili – 1 teaspoon
Onions – 160 grams
Tomato puree – 275 grams
Turmeric – 1/8 teaspoon
Salt – 1/4 teaspoon
Chana masala – 1 teaspoon
Paprika – 1/4 teaspoon
Water – 250 milliliters
Fresh cream – 1 1/2 tablespoons
Coriander – for garnishing
PREPARATION
1. In a bowl, add 225 grams chickpeas, 500 millilitres water and soak for overnight.
2. Take a pressure cooker, add 1 litre water, soaked chickpeas, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 3 – 4 whistles.
4. Open the lid and remove it from heat.
5. In a mixing bowl, add 120 grams yogurt, 1 1/2 teaspoons ginger garlic paste, 1 teaspoon garam masala, 1 teaspoon chaat masala, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/4 teaspoon turmeric, 1 teaspoon tandoori masala, 1/2 teaspoon paprika, 1 teaspoon sugar, 1/2 teaspoon red chili, 1 teaspoon dry fenugreek leaves and mix it well.
6. Add the boiled chickpeas and mix it well.
7. Marinate for 30 minutes.
8. Heat 1 tablespoon oil in a skillet, add the marinated chickpeas in it and mix it well.
9. Cook for 8 – 10 minutes on medium heat.
10. Remove it from heat and keep aside.
11. Heat 1 tablespoon oil, 1 tablespoon butter in a skillet, add 1 teaspoon cumin, 1 1/2 teaspoons garlic, 1 1/2 teaspoons ginger, 1 teaspoon green chili and stir for 2 – 3 minutes.
12. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add 275 grams tomato puree and mix it well.
14. Cook for 5 – 7 minutes on medium heat.
15. Add 1/8 teaspoon turmeric, 1/4 teaspoon salt, 1 teaspoon chana masala, 1/4 teaspoon paprika and mix it well.
16. Then, add 250 milliliters water and mix it well.
17. Bring it to a boil.
18. Now, add the cooked chickpeas and mix it well.
19. Cook for 5 – 7 minutes on medium heat.
20. Add 1 1/2 tablespoons fresh cream and mix it well.
21. Cook for another 3 – 5 minutes on medium heat.
22. Remove it from heat.
23. Garnish with coriander.
24. Serve hot.
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