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–+ servings

Chickpea-Kabuli Chana Choley In Punjabi Style

Chickpea/kabuli chana/Kondai kadalai/Uddina bele chole in punjabi style is prepared by cooking soaked chickpeas with onion, ginger-garlic pastes, kasuri methi and other ingredients
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Prep Time 20 minutes
Total Time 20 minutes
Cuisine North Indian
Servings 3 people

Ingredients
  

  • 1 cup White chick peas/Kabuli Chana
  • 1/2 tsp Kasuri methi crushed, Uluva ela
  • 1 no Onion finely chopped, medium
  • 1 tsp Cumin seeds
  • Ginger garlic paste – 1/2 tsp
  • 1 no Tomato finely chopped, small
  • 1/2 cup Curd
  • 1/2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1 tsp Red chilly powder
  • 1/4 tsp Dry mango powder
  • 1/2 tsp Sugar
  • 2 tbsp Oil
  • Salt As reqd

Instructions
 

  • First soak chickpeas over night in sufficient water.
  • Pressure cook the chickpeas until done. Drain water from cooked chickpeas and keep aside.
  • Heat oil in a pan and fry chopped onion till golden brown in color.
  • Grind the fried onion with cumin seeds.
  • In the same oil fry the ground onion paste, ginger garlic paste and chopped tomatoes. Saute for a few minutes.
  • Add coriander powder, garam masala, red chilly powder and sautT in low flame till the tomatoes are fully mashed.Add curd.
  • Stir in cooked chickpeas and mix well. Pour slowly the water which was kept aside and adjust further addition, in order to achieve a thick consistency.
  • Add kasuri meethi, dry mango powder, sugar and required salt. Allow to boil and remove vessel from fire. 8)Serve hot with chappathi, rice, naan etc.
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