Chickpea-Kabuli Chana Choley In Punjabi Style

by MiaVarghese
Chickpea/kabuli chana/Kondai kadalai/Uddina bele chole in punjabi style is prepared by cooking soaked chickpeas with onion, ginger-garlic pastes, kasuri methi and other ingredients
Print Recipe
Chickpea-Kabuli Chana Choley In Punjabi Style – pachakam.com
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine North Indian
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. First soak chickpeas over night in sufficient water.
  2. Pressure cook the chickpeas until done. Drain water from cooked chickpeas and keep aside.
  3. Heat oil in a pan and fry chopped onion till golden brown in color.
  4. Grind the fried onion with cumin seeds.
  5. In the same oil fry the ground onion paste, ginger garlic paste and chopped tomatoes. Saute for a few minutes.
  6. Add coriander powder, garam masala, red chilly powder and sautT in low flame till the tomatoes are fully mashed.Add curd.
  7. Stir in cooked chickpeas and mix well. Pour slowly the water which was kept aside and adjust further addition, in order to achieve a thick consistency.
  8. Add kasuri meethi, dry mango powder, sugar and required salt. Allow to boil and remove vessel from fire. 8)Serve hot with chappathi, rice, naan etc.
Share this Recipe

Related Posts

Leave a Comment