Sabji-chole ki sabji
Making chickpea(chhole) curry:I am going to share with you the best method of making chickpeas, so that your chickpeas will become very soft and tasty, you can make these chickpeas and enjoy them with Bhature, Puri or rice, then let's start
Material
- Chickpea(Choole) = 500 grams
- Salt = 1 tsp
- Turmeric powder = 1 tsp
- garlic = a pothi
- Ginger = 1 inch piece
- Black pepper = 1/2 tsp
- Whole cumin = 1 tsp
- Mustard or refined oil = 2 tbsp
- Bay leaf = 2
- Cinnamon = 1 piece
- cloves = 3-4
- Onion crushed = 3 medium
- Tomato = 3 medium
- Coriander powder = 2 tsp
- Red chili powder = 1 tsp
- Fennel powder = 1 tsp
- hing = a pinch
- Curd = 3/4 cup
- Chickpeas masala = two teaspoons
- Kasuri methi = 1 tbsp green coriander
Method of preparation of chickpeas
- I am making this Chole recipe for 6 people, so the ingredients have been taken accordingly.
- I have taken 500 grams of chickpeas, these chickpeas were covered overnight in double water in a vessel and kept to swell.
- Before making the recipe, I have put these chickpeas in a cooker along with this much water that even after these chickpeas are submerged, the water remains above these chickpeas
- With these chickpeas, we will put a teaspoon of salt and half a teaspoon of turmeric powder.
- In this cooker, we will set 7-8 whistles on medium flame (we are setting more whistles because we have not put sweet soda in the chickpeas)
- Switch off the gas and take off the cooker and let the cooker cool down.
- Do not open the lid and let the pressure of the cooker release on its own.
Chole Banane Ki Vidhi
- In the chutney jar of the mixie, we peel a bunch of garlic, an inch piece of ginger, half a teaspoon of black pepper. Add a teaspoon of cumin and grind it finely by adding a little water.
- Now turn on the gas and make the flame medium and put a pan on it.
- I have put 2 tbsp mustard oil in this pan When the oil becomes hot, two bay leaves, a piece of cinnamon, three to four cloves and a pinch of asafoetida are added to this oil.
- After frying for 30 seconds, I have coarsely ground three medium sized onions in a mixie and put them in this pan.
- We will fry the onion on medium flame till it is cooked till it cooks.
- Now we will add ginger garlic black pepper paste which we made in the mixie to this onion and fry it for 2-3 minutes on low flame.
- So that ginger garlic also cooks well When ginger and garlic have also been roasted, then we will grind three medium tomatoes in this pan and put them in a grinder.
- Now cook the tomato water on high flame till it dries up.
- Now we will put dry spices in it, so I have put one teaspoon turmeric powder, two teaspoon coriander powder, one tablespoon red chili powder You add chili according to your taste)
- Also I have added one teaspoon of fennel powder and one teaspoon of salt We have to roast these dry spices on low flame for 3-4 minutes and add 1/4 cup of water and cook till the oil separates.
- When the spices leave the oil, then we will put less than a cup of curd in it (if the curd is too sour then add less than half a cup)After adding curd, keep stirring it continuously, otherwise the curd will curdle. After stirring for 2 minutes, there is no problem of curd curdling. So the masala is ready, then we will put the cooked chickpeas in this pan along with water.
- (Don't add all the water in the cooker, add a little less then add it later if needed)
- But before that take out some chickpeas separately in a bowl.
- And we will mash them so that they will thicken the gravy of chickpeas, which will increase its taste.
- Along with this, we will put two tablespoons of chickpeas masala and one tablespoon of kasuri methi in these chickpeas, crushed by hand. How to make chola and cook for two to three minutes till it comes to a boil Take it off and chop the green coriander and put it.
- So you read chole sabji ki recipe, you must try this recipe. And you must have noticed that we have not put soda and tea leaves in these chickpeas. Because it changes the taste of this vegetable