INGREDIENT
Kabuli Chana 150 gm
Oil 3 table spoon
3 medium size onions
12 cloves of garlic
1 medium tomato
1 tea spoon jeera
1 tea spoon turmeric
Chole masala 1tea spoon
1 bay leaf( tez patta), 1 tea spoon jeera, cinnamon( dal chini) 1/2 ", 3 cloves, 3 black pepper, 2 green cardamom, 1 black cardamom
Chilli powder according to taste
Salt according to taste
Hara dhania and onions ring for garnishing
PREPARATION
1.) Soak chana for 7-8 hours and cook into cooker with salt for 4 whistle
2.) Masala( wet): 1 medium onion, garlic, 1/2 tea spoon jeera, black cardamom, green cardamom, clove, black pepper, cinnamon grind into fine paste add turmeric, chilli powder and chole Masala
3.) Grind tomato into fine paste
4.) Finely chop onions
RECIPE
Heat oil into pan, add bay leaf ( tez patta) jeera now add fine chopped onions fry it until it becomes light brown now add Masala ( wet) and fry it nicely. When it starts releasing oil add tomato paste and again fry it for 3-4 min and when it starts releasing oil add boiled chana and water. Cook it for 10 min or for 1 whistle into cooker. Garnish with hara dhania and onion ring.
