Ingredients
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1 cup Kabuli Chana
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3 large raw TomatoesPuree
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2 small OnionsFinely Chopped
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2 Green ChilliesSlit
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1 teaspoon GingerJuliennes
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2 Black Tea Bag
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1 tablespoon Wonder’s Mera Wala Chhole Masala
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2 teaspoon Wonder Merawala Chilly Powder
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1/2 teaspoon Wonder Merawala Turmeric Powder
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1 Bay Leaf or Tej pata
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1 teaspoon Wonder's Mera Wala Cumin Seeds
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Salt
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2 tablespoon Mustard oil
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1 tablespoon Ghee
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1 tablespoon fresh Coriander LeavesChopped
Directions
Spicy Amritsari Chhole and soft Naan is a protein-packed meal match made in heaven. With the blend of quality wholesome spices, bring in the authentic flavor and aroma from the North India region in your kitchen with Wonder Mera Wala Chhole Masala.
Steps
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1
Done
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Wash and soak the Kabuli chana in 4 cups of warm water overnight or at least 6-8 hours. |
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2
Done
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Drain all the water and pressure cook the chana with 3 cups of water. The level of water should be just enough to cover the chole. Add the tea bag and 1 teaspoon of salt. You can also make your own tea bag by adding 3 teaspoons of black tea in a muslin cloth and tie it like a potli. |
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3
Done
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Pressure cook till the chana is cooked and tender. Discard the tea bag and keep the chana aside in a bowl. |
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4
Done
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Heat a wide pan or kadhai on a medium flame, add mustard oil and ghee followed by Wonder Mera Wala Cumin Seeds, green chilies, ginger, bay leaf, stir it. Add the onions, saute it till soft and light brown. |
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5
Done
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Now add tomato puree and simmer it for 3 - 4 mins. |
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6
Done
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Spice it up with Wonder Mera Wala Chhole Masala, red Wonder Mera Wala Kashmiri/Kumthi Chilly Powder, Wonder Mera Turmeric Powder, salt and cook for 2 mins for the masalas to blend nicely. |
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7
Done
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Finally add the chana in the pan. Stir it gently. Mash a spoonful of chana to thicken the gravy. Add little water, if it looks dry. |
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8
Done
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Cover the pan and simmer it for for 8-10 mins and it's ready! |
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9
Done
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Garnish the Amritsari Chhole with chopped coriander leaves and serve with garma garam naan and boondi raita. |
