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Chole Tikka Masala
Servings – 2 – 3
INGREDIENTS
Chickpeas – 225 grams
Water – 1.5 litres, divided
Salt – 1 teaspoon
Yogurt – 120 grams
Ginger garlic paste – 1 1/2 teaspoons
Garam masala – 1 teaspoon
Chaat masala – 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – 1 teaspoon
Turmeric – 1/4 teaspoon
Tandoori masala – 1 teaspoon
Paprika – 1/2 teaspoon
Sugar – 1 teaspoon
Red chili – 1/2 teaspoon
Dry fenugreek leaves – 1 teaspoon
Oil – 2 tablespoons, divided
Butter – 1 tablespoon
Cumin – 1 teaspoon
Garlic – 1 1/2 teaspoons
Ginger – 1 1/2 teaspoons
Green chili – 1 teaspoon
Onions – 160 grams
Tomato puree – 275 grams
Turmeric – 1/8 teaspoon
Salt – 1/4 teaspoon
Chana masala – 1 teaspoon
Paprika – 1/4 teaspoon
Water – 250 milliliters
Fresh cream – 1 1/2 tablespoons
Coriander – for garnishing
PREPARATION
1. In a bowl, add 225 grams chickpeas, 500 millilitres water and soak for overnight.
2. Take a pressure cooker, add 1 litre water, soaked chickpeas, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 3 – 4 whistles.
4. Open the lid and remove it from heat.
5. In a mixing bowl, add 120 grams yogurt, 1 1/2 teaspoons ginger garlic paste, 1 teaspoon garam masala, 1 teaspoon chaat masala, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/4 teaspoon turmeric, 1 teaspoon tandoori masala, 1/2 teaspoon paprika, 1 teaspoon sugar, 1/2 teaspoon red chili, 1 teaspoon dry fenugreek leaves and mix it well.
6. Add the boiled chickpeas and mix it well.
7. Marinate for 30 minutes.
8. Heat 1 tablespoon oil in a skillet, add the marinated chickpeas in it and mix it well.
9. Cook for 8 – 10 minutes on medium heat.
10. Remove it from heat and keep aside.
11. Heat 1 tablespoon oil, 1 tablespoon butter in a skillet, add 1 teaspoon cumin, 1 1/2 teaspoons garlic, 1 1/2 teaspoons ginger, 1 teaspoon green chili and stir for 2 – 3 minutes.
12. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add 275 grams tomato puree and mix it well.
14. Cook for 5 – 7 minutes on medium heat.
15. Add 1/8 teaspoon turmeric, 1/4 teaspoon salt, 1 teaspoon chana masala, 1/4 teaspoon paprika and mix it well.
16. Then, add 250 milliliters water and mix it well.
17. Bring it to a boil.
18. Now, add the cooked chickpeas and mix it well.
19. Cook for 5 – 7 minutes on medium heat.
20. Add 1 1/2 tablespoons fresh cream and mix it well.
21. Cook for another 3 – 5 minutes on medium heat.
22. Remove it from heat.
23. Garnish with coriander.
24. Serve hot.