Make These Tasty Chole Recipes!


#chole #tasty #yummy Imli Chole Servings - 2 - 3 INGREDIENTS Chickpeas - 250 grams Water - 500 milliliters Tamarind - 40 grams Water - 50 milliliters Water - 1 litre Salt - 1 teaspoon Cloves - 4 pods Black cardamom - 1 Oil - 2 tablespoons Cinnamon stick - 1 Cumin - 1 teaspoon Ginger paste - 1 teaspoon Garlic paste - 1 teaspoon Green chili - 1 teaspoon Onions - 210 grams Tomato - 210 grams Turmeric - 1/2 teaspoon Salt - 1/2 teaspoon Red chili - 1 teaspoon Cumin powder - 1 teaspoon Coriander powder - 1 teaspoon Chana masala - 1 teaspoon Garam masala - 1 teaspoon Coriander - 2 tablespoons PREPARATION 1. In a bowl, add 250 grams chickpeas, 500 milliliters water and soak for overnight. 2. In a another bowl, add 40 grams tamarind, 50 milliliters water and soak for 30 minutes. 3. Transfer this into a blender and blend it into a smooth paste. 4. Keep aside. 5. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 1 teaspoon salt, 4 pods cloves, 1 black cardamom and cover it with lid and cook until you hear 5 whistles. 6. Open the lid and remove it from heat. 7. Heat 2 tablespoons oil in a heavy skillet, add 1 cinnamon stick, 1 teaspoon cumin, 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir for 1 - 2 minutes. 8. Then, add 1 teaspoon green chili, 210 grams onions and fry till translucent or until it turns golden brown in color. 9. Now, add 210 grams tomato and saute until it turns soft and pulpy. 10. Cook for 5 - 7 minutes on medium heat. 11. Add 1/2 teaspoon turmeric and stir well. 12. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon chana masala and mix it well. 13. Then, add the boiled chickpeas and mix it well. 14. Now, add the blended tamarind paste and mix it well. 15. Cover it with lid and cook for about 8 - 10 minutes on medium heat. 16. Open the lid, add 1 teaspoon garam masala, 2 tablespoons coriander and mix it well. 17. Cook for 5 - 7 minutes on medium heat. 18. Remove it from heat. 19. Garnish with coriander. 20. Serve hot. 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. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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