PESHAWARI CHHOLE with CHHOLE MASALA

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PESHAWARI CHHOLE with CHHOLE MASALA

Ingredients

For Chhole

  • 2 Cups Soaked Chhole
  • Salt to taste
  • Water as required

For Cooking

  • 2 Tbsp Oil
  • 3 Tbsp Ghee
  • 2 Green Cardamom
  • 1 Inch Cinnamon Stick
  • 2-3 Cloves
  • 1 Bay Leaf
  • 1/2 Cup Chopped Onion
  • 1 Cup Tomato Puree
  • 1 Tbsp Ginger Garlic Paste
  • 1/4 Tsp Everest Turmeric Powder
  • 1 Tbsp Everest Coriander Powder
  • 1 Tbsp Everest Kashmiri Red Chilli Powder
  • 1-2 Tbsp Everest Chole Masala Powder
  • 1 Tsp Everest Cumin Powder
  • Salt To Taste
  • 2-3 Slit Green Chillies
  • 1-2 Tbsp Curd
  • Water as required
  • 1 Tbsp Chopped Coriander Leaves

Instruction

Boil chhole

  • In cooker add water (as required)
  • Add 2 Cups Soaked Chhole and Salt to tatse.
  • Cover it and cook for 6-7 whistles.

Cooking

  • Take 2 Tbs Oil and 3 Tbsp Ghee in hot kadhai.
  • Add 2 Green Cardamom, 1 Inch Cinnamon Stick, 2-3 Cloves, 1 Bay Leaf. Sauté.
  • Add 1/2 Cup Chopped Onion.
  • Fry for golden brown.
  • Add 1 Tbsp Ginger Garlic Paste and cook for 1 minute.
  • Then add 1 Cup Tomato Puree in kadhai and Stir well.
  • Now add 1/4 Tsp Everest Turmeric Powder, 1 Tbsp Everest Coriander Powder, 1 Tbsp Everest Kashmiri Red Chilli Powder and 1-2 Tbsp Everest Chole Masala Powder.
  • Add 1 Tsp Everest Cumin Powder, 2-3 Slit Green Chillies, Salt To Taste and 1-2 Tbsp Curd.
  • Sauté till oil oozes out.
  • Add boiled Chhole/Chana with water. The add Salt to taste.
  • Stir till mixes well.
  • Garnish with 1 Tbsp Chopped Coriander Leaves.
  • Cook for 10-12 minutes.
  • Serve with hot bhature or tandoori roti.

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