Dhaniya masala chole with Tawa naan

Happiness lies in cooking your family's favourite food, Dhaniye masala chole was one of  the first recipes I ever cooked. I'm a determined eater and creator of this Punjabi curry. I remember my brother asking to save some for his next day's office dabba <3 and mom dad enjoying the food with sweet smiles on their face. Being a Pujabi kitchen Chole bhature, chawal, naan, paratha, is a frequent affair at my house just like any other punjabi household. This chole preparation is cooked in a fresh coriander based gravy along with various spices giving it a fresh and subtle flavours.

Dhaniye Masala Chole:
Ingredients:

• 1/2 kg chickpeas(soaked overnight)
• 1 tea bag
• 3 medium sized onions (paste)
• 4-5 big tomatoes (pureed)
• 1 tbsp green chilli, ginger garlic paste
• 1/2 cup fresh coriander leaves paste
• 1 tsp cumin seeds
• 2 black cardamom
• 1 bay leaf
• 2-3 cloves
• 1/2 cinnamon stick
• 5-6 black peppercorns
• A pinch of asafoetida
• 1/2 tsp degi mirch powder(red chilli powder)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 2 tsp dry roasted cumin seeds
• Salt to taste
• 3-4 tbsp tamarind paste
• 4-5 tbsp oil
• 1/2 cup water

For garnishing:

• Onion rings
• Coriander leaves
• Small cubes of fried cottage cheese
  

Directions:

• Boil chickpeas in a pressure cooker adding salt and a tea bag in a pressure cooker till tender( this generally takes 6-7 whistles on medium flame)  discard the tea bag, crush roasted cumin seeds in a mortar and pestle and add in the boiled chickpeas, keep aside.
• In a wok heat oil add add asafoetida, cumin seeds, after the seeds splutter add rest of the whole spices and saute for a minute.
• Next add green chilli and ginger garlic paste, saute for a minute.
• Add onion paste and cook till golden brown.
• When onions are cooked add tomato puree and coriander leaves paste and cook till oil separates from the sides.
• Next add all the dry spice powders and cook again for a minute.
• Add boiled chickpeas, tamarind paste and water and let the mixture boil for 10-12 minutes.( adjust the seasonings if required)
• Garnish with onion rings, cottage cheese and coriander leaves.
• Serve hot with naan, paratha, kulcha or rice.
  

Tawa Naan:
Ingredients:

• 1 1/2 cup all purpose flour
• 1 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp oil
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 cup curd
• water as required
  

Directions:

• In a mixing bowl add both flours, baking powder, baking soda, salt and sugar and whisk well. Make a well in the center, add oil, curd and water and knead into a soft pliable dough.
• Cover the dough with a wet muslin cloth and keep it aside for 2 hours.
• Take an orange sized ball from the dough and roll into an elongated shape on a clean surface dusted with flour, apply some water on the top of the naan and put it on a tawa from the wet side so it sticks to the tawa.
• Cook on medium flame, when the naan starts to puff on the top turn the tawa upside down and cook naan on direct flame from the top side.
• When cooked put a dollop of butter and serve hot
  

Enjoy Dhabba style food at home :)