Chole Nawabi

This receipe is adapted from an old magazine and been perfected and fine tuned...Just follow the measures and you'll breeze through.. You'll have the best and yummiest chole, cooked nice and soft with the right amount of masalas coated.. Try this and you will never go wrong with the pressure cooked Chole Nawabi..

Ingredients :

1/4 kg of Kabuli Channa (pre-soaked in water for 6-7 hours)

Onions (big) - 2 (finely chopped)

Tomatoes (big) - 3 (chopped)

2 tbsp corainder leaves, 6-7 mint leaves

1 tbsp of oil, 1 tbsp ghee

1.5 cup of water, salt to taste

1 tsp of cumin seeds

1/2 tsp turmeric powder

1 tsp - red chilli powder

lemon juice - 1 tsp

Masala : (to be pounded coarsely)

Ginger piece - 2 " piece

Garlic - 3

Green chilli - 1

3 bay leaves

3 cloves

1 tsp garam masala

Method :

1. Heat the pressure cooker pan. Add the oil and ghee.

2. Add the cumin seeds, fry till they splutter and then add the coarsely pounded masala.

2. Add the diced onions, fry till light brown. Add the tomatoes and saute for a minute.

3. Add salt, turmeric and red chilli powder.

4. Add the kabuli channa, water and close the pressure cooker.

5. Put the pressure cooker weight on and leave to cook till about 15 whistles. Reduce the flame after 6-7 whistles.

6. After it is done, check whether the coating is thick enough.. if its a little watery, then pressure cook for some more time (Its worth the effort, you see!)

7. Once its done, transfer the chole nawabi in to a serving bowl, garnish with coriander and mint leaves, onion rings and lemon pieces. (alternatively add lemon juice)..

Your finger licking chole nawabi is ready to be served with puris or bhatura!