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Main Ingredients | Chickpeas, Onions |
Cuisine | Punjabi |
Course | Main Course Vegetarian |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 cups chickpeas (kabuli chana)
- 1 tablespoon tea leaves
- 2 dried Indian gooseberry (amla)
- 2 tablespoons chole masala
- 1 teaspoon red chilli powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon dried mango powder (amchur)
- ¼ teaspoon garam masala powder
- Salt to taste
- 4 tablespoons ghee
- 1 inch ginger piece, cut into strips
- 2-3 green chillies, slit
- 1 medium tomato, quartered
- 1 teaspoon carom seeds (ajwain)
- 1 tablespoon fresh chopped coriander leaves
Method
- Soak chickpeas in water overnight. Tie up the tealeaves and amla in a small piece of muslin cloth and place with chickpeas in pressure cooker. Cook till done. Chickpeas will get a nice brown colour. Discard the potli.
- Place the chickpeas in a large bowl. Add chole masala, red chilli powder, coriander powder, cumin powder, amchur, garam masala powder and salt. Mix well.
- Heat ghee in a small non-stick pan. Meanwhile also heat a wok. Transfer the chickpeas mixture into it. Add a few ginger strips, green chillies and tomato quarters.
- Add carom seeds in the hot ghee and add this tempering immediately to the chickpeas. Mix well and cook for 2-3 minutes.
- Serve hot garnished with chopped coriander leaves.
Nutrition Info
Calories | 2358 |
Carbohydrates | 269.4 |
Protein | 91.2 |
Fat | 102 |
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