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Home Dish Dhaba Style Martabaan Chole (Spiced Indian Chickpeas Curry)

Dhaba Style Martabaan Chole (Spiced Indian Chickpeas Curry)

Name: How to cook Dhaba Style Martabaan Chole (Spiced Indian Chickpeas Curry) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Dhaba Style Martabaan Chole (Spiced Indian Chickpeas Curry)

#ir #week3 #RichinIron #chickpeas Chickpeas ( Chole) or Garbanzo Beans are a type of legume.They are an excellent source of iron, protein and folate.So including this legume in our diet can significantly increase hemoglobin levels and other health benefits.This Spiced Indian Chickpeas Curry is a popular and authentic North Indian style recipe. Serve this delicious and flavourful dish as a side with bhatura, naan, kulcha or basmati rice for a nutritious and filling meal.

Ingredient

Food ration :

4 servings

Cooking time :

45 minutes

200 gms

dry chickpeas

bay leaf

3-4

green cardamoms

1 inch

stick cinnamon

cloves

7-8

black peppercorns

4-5 cups

water

1/4 tsp

baking soda

1/2 tsp

salt

medium onions roughly chopped

1 tsp

ginger paste

1 tsp

garlic paste

green chillies paste

2 tbsp

tomato puree

1 tsp

chole masala

1/4 tsp

salt or to taste

1/2 tsp

kasoori methi (dry fenugreek leaves)

1/4 tsp

cumin seeds

1/4 tsp

carom seeds (ajwain)

1/4 tsp

asafoetida (hing)

2 tbsp

mustard oil

1 tsp

each cumin, coriander, fennel seeds

cardamoms

1 inch

cinnamon

dry red chillies

star anise and half mace

1 tsp

amchoor powder

1 inch

ginger cut into julienne

1/2 tsp

Kashmiri Red Chilli Powder

1 tbsp

coriander leaves chopped

1 tbsp

ghee

Cooking instructions

* Step 1

Soak chickpeas(chole) overnight with enough water.Drain and wash them 2 -3 times in the morning. Add the chole in a pressure cooker.Pour 4-5 cups water, bay leaf, cinnamon, cardamom, cloves, black peppercorns,baking soda and salt. Close lid and pressure cook upto 5-6 whistles in medium high flame. Switch off flame and let the pressure release naturally. Dry roast the masalas listed. Set aside to cool.

* Step 2

Grind to a fine powder adding 1 tsp amchoor powder and store in an airtight container. Strain the chole and reserve the stock for the gravy.Remove the whole spices.Make a coarse paste of onion or grate it, ginger garlic and green chillies. Add 2 tbsp boiled chole while grinding the onion and grind to a coarse paste.

* Step 3

Heat 2 tbsp oil in a wok. Sprinkle cumin, ajwain (carom seeds), and hing.Also add half crushed cardamom, cinnamon, cloves and bay leaf.When they sizzle, add the ground paste.Fry on a medium heat adding 1/4 tsp salt or to taste.Fry till there is no raw smell of onion.Add tomato puree, kasoori methi, Kashmiri Red Chilli Powder, 1 tsp dry roasted and ground spice powder, chole masala. Saute for 3 to 4 minutes until the masala is flavourful.

* Step 4

Add the cooked chickpeas along with the chole cooked water.Adjust quantity of water as desired to make the gravy.Bring it to a rolling boil on high heat.Reduce heat after 5 minutes.Cover and simmer till gravy thickens to the desired consistency.

* Step 5

Sprinkle 1/2 tsp more dry roasted spice powder.Mix well. Remove from heat. Cover and set aside.Now prepare the tadka for extra flavor and heat. Pour 1 tbsp ghee in a tadka pan and heat it. Sprinkle 1 pinch cumin seeds.When they sizzle, add ginger juliennes.Fry and then add 1/4 tsp hing and 1/2 tsp Kashmiri Red Chilli Powder. Pour this tadka just before serving. Garnish with chopped coriander leaves. Serve hot with bhatura, naan, kulcha or basmati rice for a nutritious and filling meal.