Name: Chole Masaledar recipe by Mandeep hundal at BetterButter
Prep time: 480 min
Cook time: 25 min
Total time: 505 min
Yield: 4
Ingredients: White chick pea 2 cups; Onion paste 3/4 cup; Onion sliced 1 medium; Tomato chopped 1 medium; Tomato sliced 1 medium; Green chillies, slit in halves 3-4; Green chillies, chopped 2; Hing a pinch; Oil 3 tbsp + 1 tbsp; Cumin seeds 1 tsp; Coriander powder 2 tsp; Degi mirch 1 tsp; Turmeric powder 1 tbsp; Chana masala 1 tbsp; Methi leaves 1 tbsp; Ginger, chopped 1 tbsp; Garlic, chopped 1 tbsp; Anardana powder 1/2 tsp; Black cardamoms 3; Cinnamon 1"; Bay leaves 2-3; Tea bag 1; Coriander leaves 2 tbsp; Salt to taste

ABOUT Chole Masaledar RECIPE

This delicious dish goes well with puri, parantha, naan, bhatura, roti, they go with everything.

Ingredients Serving: 4

White chick pea 2 cups
Onion paste 3/4 cup
Onion sliced 1 medium
Tomato chopped 1 medium
Tomato sliced 1 medium
Green chillies, slit in halves 3-4
Green chillies, chopped 2
Hing a pinch
Oil 3 tbsp + 1 tbsp
Cumin seeds 1 tsp
Coriander powder 2 tsp
Degi mirch 1 tsp
Turmeric powder 1 tbsp
Chana masala 1 tbsp
Methi leaves 1 tbsp
Ginger, chopped 1 tbsp
Garlic, chopped 1 tbsp
Anardana powder 1/2 tsp
Black cardamoms 3
Cinnamon 1"
Bay leaves 2-3
Tea bag 1
Coriander leaves 2 tbsp
Salt to taste

Instructions

Soak the chana overnight.
In a pressure cooker, boil the chana with 6 cups of water, salt, turmeric and tea bag till it's tender.
Heat 3 tbsp of oil, add in the hing, cumin seeds, anardana powder, black cardamom, bay leaves, cinnamom, laung, degi mirch, ginger, garlic, chopped green chilli, onion paste and cook for 5 minutes. Then add the tomatoes and saute till the oil separates itself.
Take the tea bag out. Take 1 cup of chana, mash it and add it in the pan, then add the chana with it's water.
Next, add coriander powder, chana masala, methi leaves and cook it for 5-8 minutes.
In a tadka pan, heat 1 tbsp oil, then add the slit green chilli, sliced tomatoes and onions. Saute it for a minute, then add it to the chana.
Garnish it with coriander leaves and serve.

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