Sunday 31 May 2015

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:
  • 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

  • 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:
  • 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

  • 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 :)

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