A special chole recipe as this method is used in weddings and made with lot of love and lot of spices!
SHAADI WALE CHOLE
Ingredients
1 cup chickpeas (kabuli chana), soaked overnight and drained
1 tsp black tea leaves
1 tbsp dried Indian gooseberries (sukha amla)
Salt to taste
1 bay leaf
2 black cardamoms
2 tbsps ghee
1 tsp oil
1 tsp cumin seeds
A pinch of carom seeds (ajwain)
3-4 black peppercorns
1-2 cloves
1 green cardamom
1 large onion, finely chopped
1½ tbsps ginger-garlic paste
1 tsp green chilli paste
½ tsp turmeric powder
1 tsp red chilli powder
½ tbsp coriander powder
½ tsp cumin powder
1 tbsp dried pomegranate pearls (anardana)
½ tsp asafoetida (hing)
1 inch cinnamon stick
1 cup fresh tomato puree
1 tsp dried fenugreek leaves (kasuri methi)
1 large potato, boiled and peeled
1 tbsp Tata Sampann Punjabi Chole Masala
Chopped fresh coriander leaves for garnish
Onion rings for garnish
Slit green chillies for garnish
Method
1. Take muslin cloth, add tea leaves dried Indian gooseberries and tie into a knot.
2. Heat a pressure cooker, add sufficient water, chickpeas, knotted muslin cloth, salt,bay leaf and black cardamoms and mix well. Cook on high heat for 7-8 whistles, reduce the heat and cook further for 15 minutes.
3. Heat ghee and oil in a non-stick pan, add cumin seeds, carom seeds, black peppercorns, cloves and green cardamom and sauté till fragrant.
4. Add onion, a pinch of salt and sauté till golden brown. Add ginger-garlic paste and sauté till the raw smell goes away.
5. Add green chilli paste and mix well. Add 2 tbsps water, salt, turmeric powder, red chilli powder, coriander powder and cumin powder and mix well.
6. Add 2 tbsps water and mix well. Reduce the heat to low, add dried pomegranate seeds and asafoetida and sauté for 1-2 minutes.
7. Add cinnamon and sauté for 30 seconds and add fresh tomato puree and mix well.
8. Add dried fenugreek leaves and mix well, cook till the fat separates.
9. Mash potato and add into the pan, add Tata Sampann Punjabi Chole Masala and mix well. Reduce the heat.
10. Discard the knotted muslin cloth and black cardamom, add cooked chole in the pan and mix well , cover and cook for 10-15 minutes
11. Transfer into a serving bowl, garnish with coriander leaves, onion rings and slit green chillies. Serve hot.
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