Masaledaar Chholay Recipe - A spicy combination of kabuli chana, amla and anardana.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas (kabuli chana) ( काबुली चना ) , Dried Indian gooseberry (amla) ( आँवला )

Cuisine : Punjabi

Course : Main Course_Veg

Masaledaar Chholay

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

You can also find more Main Course_Veg recipes like Sambariya , Chutney Paneer, Kakdi Ki Sabzi, brinjal gravy. Or try out these recipes from Punjabi Cuisine like Cauliflower Capsicum Bhaji, Amritsari Aloo Kulcha, Healthy Chatpati Chaat, Sesame Dal.

Masaledaar Chholay Recipe Card

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Prep Time : 8-10 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Masaledaar Chholay

  • Chickpeas (kabuli chana) 1 1/2 cups

  • Dried Indian gooseberry (amla) 3-4

  • Salt to taste

  • Tea leaves 2 teaspoons

  • Onions 3 large

  • Ginger 2 one- inch piece

  • Garlic 8-10 cloves

  • Green chillies 2

  • Tomatoes 4 medium

  • Fresh coriander leaves 1/4 bunch

  • Cumin seeds 2 tablespoons

  • Oil 4 tablespoons

  • Coriander powder 3 tablespoons

  • Red chilli powder 1

  • Pomegranate seed powder coarsely powdered 1 tablespoon

Method

Step 1

Soak chana overnight in four cups of water. Drain and boil in three cups of water with salt, tea leaves and dried amla tied in a piece of muslin cloth till tender.

Step 2

Remove the muslin cloth bag. Peel, wash and chop onions. Peel, wash ginger and garlic.

Step 3

Remove stems, wash green chillies and make a paste of ginger, garlic and green chillies.

Step 4

Wash and chop tomatoes. Clean, wash and chop coriander leaves. Dry roast cumin seeds, cool and grind to a powder.

Step 5

Heat oil in a pan, add chopped onions and sauté till brown. Add ginger-garlic-green chilli paste and sauté for two minutes.

Step 6

Add coriander powder, ground roasted cumin seeds, red chilli powder and anardana powder and sauté till oil separates.

Step 7

Add drained chana and mix well. Add tomatoes and a little cooking liquor and salt if required.

Step 8

Cook till the chanas are well mixed with the gravy. Serve hot garnished with coriander leaves.

How to make Masaledaar Chholay

Step 1

Soak chana overnight in four cups of water. Drain and boil in three cups of water with salt, tea leaves and dried amla tied in a piece of muslin cloth till tender.

Step 2

Remove the muslin cloth bag. Peel, wash and chop onions. Peel, wash ginger and garlic.

Step 3

Remove stems, wash green chillies and make a paste of ginger, garlic and green chillies.

Step 4

Wash and chop tomatoes. Clean, wash and chop coriander leaves. Dry roast cumin seeds, cool and grind to a powder.

Step 5

Heat oil in a pan, add chopped onions and sauté till brown. Add ginger-garlic-green chilli paste and sauté for two minutes.

Step 6

Add coriander powder, ground roasted cumin seeds, red chilli powder and anardana powder and sauté till oil separates.

Step 7

Add drained chana and mix well. Add tomatoes and a little cooking liquor and salt if required.

Step 8

Cook till the chanas are well mixed with the gravy. Serve hot garnished with coriander leaves.

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