Recipe Description

Chole get a new identity when cooked with fresh fenugreek leaves.

Ingredients:-

• Bunch fenugreek (methi), leaves pricked – 1 no medium
• Chick peas (chole), soaked overnight and pressure cooked – 300 grams
• Tomatoes – 2 no medium
• Oil – 2-3 tbsp
• Cumin seeds – 1 tsp
• Dried red chillies – 2-3 no
• Garlic finely chopped – 1 tbsp
• Ginger finely chopped – 1 tbsp
• Onions, finely chopped – 2 no small
• Green chilli paste – 1 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tbsp
• Roasted cumin powder – 1 tsp
• Dried mango powder(amchur) – 1 tsp
• Garam masala powder – 1 tsp
• Salt – to taste
• Fresh green coriander finely chopped – 1 tbsp
• Amla candies, thinly sliced for garnishing – 4 no

 

Method:-

1. Roughly chop the tomatoes and blend into a coarse purée.
2. Heat oil in a non stick kadai. Add cumin seeds and dried red chillies and sauté till fragrant.
3. Add garlic and ginger and sauté for a minute.
4. Add onions, mix well and sauté till the onions become light golden.
5. Add fenugreek leaves and sauté for 4-5 minutes. Add green chilli paste, red chilli powder, coriander powder, roasted cumin powder, dried mango powder, garam masala powder and sauté for 1-2 minutes.
6. Add tomato purée, salt and mix well. Cook for 4-5 minutes till the tomatoes become pulpy.
7. Add the chole, mix well and simmer for 1-2 minutes. Add fresh green coriander and mix.
8. Transfer into a serving bowl, garnish with thin slices of amla candies and serve hot