Papadam recipe of the week - Punjabi Chole - Chef Rodricks
Ingredients
One and a half cup ChickPeas soaked overnight
2-3 pieces of dry mango
3 tablespoon of oil
1 large onion cut into cubes
1 teaspoon pomegranate seeds
3-4 green chillies
2 pcs cinnamon sticks
4-5 green cardamom
4-5 Cloves
1 tablespoon garlic paste
1 tablespoon ginger paste
3-4 fresh tomatoes; puree` the Tomato
1 and half inch ginger; cut into Juiliennes
1 teaspoon red kashmiri chilli powder
1 and half tablespoon chole masala
1 teaspoon roasted jeera powder
Chopped
Cilantro for Garnishing
Salt to Taste
METHOD
Boil the chickpeas with 2 pieces of dry mango and salt till tender. Save the remaining liquid.
Make a paste of raw onion, green chilly and pomegranate seeds.
Take a deep pan, heat the oil, add the garam masala, onion paste and cook till the oil appears to separate.
Add ginger and garlic paste, cook for another 3 mins till the sharp flavor is gone. Then add fresh made tomato puree` and cook till the oil starts separating from the tomatoes,
Add kashmiri chilli powder, jeera powder, chana masala; one by one and cook till the masala separates from the oil.
Add the boiled chickpeas in the masala and cook for another 3-4 mins, then add the liquid and cook for another 10-15 mins.
Garnish with Cilantro and Ginger Juliennes. Serve with Naan or steamed Basmati Rice.
Ingredients
One and a half cup ChickPeas soaked overnight
2-3 pieces of dry mango
3 tablespoon of oil
1 large onion cut into cubes
1 teaspoon pomegranate seeds
3-4 green chillies
2 pcs cinnamon sticks
4-5 green cardamom
4-5 Cloves
1 tablespoon garlic paste
1 tablespoon ginger paste
3-4 fresh tomatoes; puree` the Tomato
1 and half inch ginger; cut into Juiliennes
1 teaspoon red kashmiri chilli powder
1 and half tablespoon chole masala
1 teaspoon roasted jeera powder
Chopped
Cilantro for Garnishing
Salt to Taste
METHOD
Boil the chickpeas with 2 pieces of dry mango and salt till tender. Save the remaining liquid.
Make a paste of raw onion, green chilly and pomegranate seeds.
Take a deep pan, heat the oil, add the garam masala, onion paste and cook till the oil appears to separate.
Add ginger and garlic paste, cook for another 3 mins till the sharp flavor is gone. Then add fresh made tomato puree` and cook till the oil starts separating from the tomatoes,
Add kashmiri chilli powder, jeera powder, chana masala; one by one and cook till the masala separates from the oil.
Add the boiled chickpeas in the masala and cook for another 3-4 mins, then add the liquid and cook for another 10-15 mins.
Garnish with Cilantro and Ginger Juliennes. Serve with Naan or steamed Basmati Rice.
