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Ingredient
Marwari cholay
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Chef :
Sumera RahmanMarwari cholay
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The cuisine of a region is impacted by the climatic conditions of that area. “The Marwar region is extremely dry with limited vegetation but they have always had an abundance of milk – be it cow milk, goat milk or camel milk, since milk cannot be stored for long it is converted into ghee and yoghurt that has a longer shelf life. As a result, the medium of cooking for most dishes is ghee and yoghurt preparations such as Kadhi are an integral part of Marwari cuisine. “Even Gatte ki subzi, the most famous Marwari preparation uses yoghurt.” Moreover, tomatoes are alien to Marwar and yoghurt is used as a souring agent..
After partition some Marwari community migrated towards sindh Karachi wher they set there new life and bring up Marwari culture in Pakistan Creamy, delicious ,little sour and spicy chana masala curry which I made in Marwadi style. It can be a hi tea main item or It can be eaten as main dish with , chapati, parathas,puri and rice.
Ingredient
1 bowl
boiled chana
1/2 bowl
boiled potato cubes
200 gram
Tamarind paste
1 tbs
Besan
1 tbsp
ginger garlic paste
1 tbs
Dry coriander seeds
2
Cloves
5 to 6
Curry leaves
2 + 1 tbsp
Oil
1 tbsp
Ghee
1/2 tsp
Cumin seeds
1/2 tsp
Asafoetida
1 tsp
Red chilli powder
1 tbsp
Coriander powder
1/4 tsp
Turmeric powder
Cooking instructions
* Step 1
Take some warm water in bowl and drop red chilli for 5 minutes.
* Step 2
Grind onion, garlic, green chilli, ginger, cloves, black pepper, soaked dry red chilli, curry leaves and coriander seeds in pestle.
* Step 3
Add approx 1 tbsp oil in-between grinding masala.
* Step 4
Heat kadai add oil and ghee for simmer.
* Step 5
Add cumin seeds for tempering add asafoetida and turmeric powder.
* Step 6
Add grounded masala paste and sauté till it start to leave oil.
* Step 7
In a bowl add tamarind paste, besan, red chilli powder, coriander powder and salt then blend it.
* Step 8
Now pour mixture in kadai and mix well.
* Step 9
Add boiled chana and potato in vit cook for 8 to 10 minutes or bring it to boil.
* Step 10
When curry become little thick add coriander leaves, turn off from flame and serve hot.
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