Punjabi Chikkad Chole

Ingredients

• 250 grams kabuli chole (overnight soaked)
• 2 medium potatoes, peeled
• as required water
• salt, to taste
• 1/2 cup fresh dahi (curd)
• 3-4 Tbsp mustard oil
• 1 Tbsp ginger
• 2 pcs green chillies
• 2 small onion
• 1 Tbsp kashmiri chilli powder
• 1/2 Tsp haldi (turmeric)
• 1 Tbsp coriander powder
• 1 Tsp garam masala
• 2-3 Tbsp chana masala (Everest)
• 2 Tbsp desi ghee (tadka)
• some ginger (tadka)
• 2-3 pcs green chillies (tadka)
• 1/2 Tsp hing
• 1 Tbsp ajwain
• 2 Tbsp kasuri methi
• 1 Tbsp kashmiri chilli powder (tadka)

Steps

1. Pressure cook 250 g overnight-soaked kabuli chole with 2 peeled potatoes, water and salt on medium flame for ~15 mins (4-5 whistles).
2. Blend the boiled potatoes and chole with 1/2 cup fresh dahi into a smooth paste.
3. Heat 3-4 Tbsp mustard oil in a kadhai; sauté 1 Tbsp ginger, 2 green chillies and 2 small onions.
4. Add the curd-chole paste, kashmiri chilli powder, haldi, coriander powder, garam masala, 2-3 Tbsp chana masala and salt to taste; cook together.
5. For the tadka: heat 2 Tbsp desi ghee; add ginger, 2-3 green chillies, hing, ajwain, kasuri methi and kashmiri chilli powder; pour over the chole.
6. Serve hot with rotis or parathas.

The reel

via @spoonsofdilli

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions