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Ultra Pressure Cooker’s Classic Chole

Nithya Anantham is a MBA graduate, a Marketing Consultant and a ‘fusion chef’ at home. She is a food enthusiast by heart, who loves to explore various cuisines and experiment the same in her kitchen with easily available local ingredients. Being self-taught, most of what she cooks is picked up through reading and experimentation. She also loves to travel, which lets her to discover and learn the local food culture of a particular place / country. If she isn’t cooking or traveling, she is looking for interesting recipes that are extremely delightful for the palate, or those that will teach her some new techniques.

Classic Chole

INGREDIENTS

Makes 3 Cups

Prep Time
30 MINS

Total Time
45 MINS

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2 Cups Kabuli Chana, soaked overnight
10-12 Pieces Dried Goosberry / Amla
1 Onion, finely chopped
2 Tomatoes, pureed
2 Green Chillies, Slit
2 Teaspoons Ginger, cut into juliennes
1 Teaspoon Red Chilli Powder
1 Teaspoon Dry Mango Powder (Aamchur)
½ Teaspoon Garam Masala Powder
½ Teaspoon Dry Ginger Powder
½ Teaspoon Black Salt
1 Bay leaf
2 Tablespoon Ghee
2 Teaspoons KasuriMethi, crushed
1 Teaspoon Ginger Jullienes, for garnish
Salt to taste

Ingredients for dry roasted masala
2 Tablespoons Coriander Seeds
2 Teaspoons Cumin Seeds
1 Teaspoon Black Pepper Corns
1 Teaspoon Anardana (dried pomegranate seeds)
½ Teaspoon Carom Seeds (Ajwain)
4-5 Cloves
1 Small piece Cinnamon
2 Green Cardamom
1 Black Cardamom
1 Star Anise
1 Bay Leaf

METHOD

1. Use the Ultra Pressure Cooker: Add the soaked chole, dried amla, salt and 4 cups water
2. Put the lid on and pressure cook for 2 whistles, and slow cook for 20 minutes
3. When done, discard the dried amla pieces and Keep aside
4. Slow roast the ingredients for masala
5. Heat a pan, add coriander seeds, cumin seeds, black pepper corns, anardana seeds, carom seeds, cloves, cinnamon, green cardamom, black cardamom, star anise and bay leaf
6. Slow roast on medium heat
7. Use the Ultra Mixer Grinder: Add the ingredients to the Ultra Mixer Grinder Jar and grind into a fine powder. Keep aside
8. Heat ghee in a pan, add the bay leaf
9. Add the finely chopped onion and sauté until it turns golden brown
10. Add the tomato puree, sauté until its cooked well
11. Add the spice powders – red chilli powder, dry mango powder, garam masala, dry ginger powder, black salt and the prepared dry roasted masala
12. Saute until the masala cooks well
13. Add the chopped green chillies and ginger juliennes. Mix well
14. Add the cooked chole, ½ cup of saved water from boiling, season with salt and mix well
15. Add water to your desired consistency, simmer for 5 minutes
16. Add the crushed kasuri methi, mix well and switch off the heat
17. Add it to the Serving dish, garnish with ginger juliennes on top, and serve along with hot steamed rice