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Tuesday, April 21, 2009



Garbanzo beans (Kabuli chana) : 1/2 cup, soaked in water for 6-8 hours
Onion : 1 big
Tomato : 1
Ginger : 1" piece
Garlic : 2 flakes
Sambar powder : 2 tsp
Everest Chole Masala : 1/2 tsp
Tamarind extract : 1 gooseberry size
Butter : 2 tbsp
Oil : 2 tsp
Jaggery or sugar : 1 tsp
Salt to taste
Coriander leaves to garnish

  1. Saute onion, ginger and garlic in a little oil and grind to a fine paste.
  2. Pressure cook garbanzo beans for 6-7 whistles and keep aside.
  3. Take butter in a pan and add the onion paste and saute well till raw smell goes completely.
  4. Add chopped tomatoes and saute well.
  5. Add sambar powder and saute till the paste starts leaving the edges.
  6. Add tamarind extract, salt and boiled garbanzo beans and bring to a boil.
  7. Add chole masala and boil well.
  8. Add jaggery/sugar, mix well and allow to boil.
  9. Garnish with coriander leaves.
  10. Serve hot with chapathis.

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