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Ingredient
Posto choley
Introduce
Ingredient
Food ration :
4 servingsCooking time :
50 minutes
1 cup
chickpeas
4 tbsp
mustard oil
1
tejpatta
2
laung
1/2 tsp
sabit kali mirch
1/4 tsp
zeera
1/2 cup
semi brown onion paste
1 tsp
garlic paste
1 tsp
ginger paste
1.5 tsp
salt
1/2 tsp
haldi powder
2 tsp
dhania powder
1 tsp
red chilli powder
1/2 cup
fresh tomato puree
2 tbsp
posto dana
10
makhana
15
kaju
1/2 tsp
garam masala powder
Cooking instructions
* Step 1
Soak posto dana, makhana & kaju in hot water for 1 hr, grind it to a fine paste with lil water, keep aside.
* Step 2
Soak chickpeas in water overnight for at least 12 hrs, wash it, strain it, add in a pressure cooker, in goes 1 tsp salt & 4 cup water. Place the lid, give 8 whistles on high flame, lower the flame, cook it for 15 minutes. Open the lid after a minute. Check it, add lil more water & give more whistles on high flame if chickpeas are still hard, cook it until completely cooked. Take out in a bowl, keep aside.
* Step 3
Clean the same pressure cooker, dry it up, add oil, heat it. Now add bari elaichi, tejpatta, laung, kali mirch, dalchini & jeera, let it splutter.
* Step 4
Now add onion paste, mix it well, sprinkle lil water, in goes ginger garlic paste, mix it well, cook it covered on low flame until oil has oozed out.
* Step 5
Open the lid, increase the flame, add salt, haldi powder, dhania powder & red chilli powder, mix it well, cook it until oil has surfaced.
* Step 6
In goes tomato puree, mix it well, lower the flame, cover it with the lid, cook it until oil has oozed out.
* Step 7
Now add posto masala, mix it well, in goes garam masala powder, mix it well, cook it stirring for a minute.
* Step 8
Add in boiled choley, mix it well, add lil water if required, place the lid, give 4 whistles on high flame. Lower the flame, cook it for 5 minutes.
* Step 9
Turn off the flame, allow it to depressurise naturally, open the lid after 10 minutes, mix it well.
* Step 10
Take out in a serving bowl, garnish it with chopped dhania patta, remove all the whole garam masala before serving.
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