Saturdays are usually hectic for me. A compulsory sani temple visit, vegetable shopping(as I get the freshest vegetables behind this particular temple) and Milee’s music class at 12 noon – is enough to keep me on my toes. I have to finish cooking n all other house work well before 10.30 in the morning. So, I try to make something which is very quick and everyone eats happily without a fuss. Kabuli Channa is one of the few dishes that elicits a smile from my dear family members.
This super quick and super yumm curry requires no chopping and cutting(Yay!)Its ready in like 15-20 mins. So, whenever you’re in a hurry, keep Chole as an option.
You Need –
- 1 big cup Kabuli Chole/Chickpeas, soaked overnight and boiled(with a little salt)
- 1 tbsp oil
- 1 onion
- 4 cloves garlic
- a small piece ginger
- 2-3 cloves, 1 small green cardamom, 1 small stick of cinnamon
- 1/2 a cup of mixed mint and coriander leaves
- 1-2 tomatoes
- 1/2 a tsp of Anardaana
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsps of chole masala
- salt to taste
For the garnish: onion rings,julienned ginger, julienned tomato and potato fries or chopped Coriander leaves
In a kadai, heat oil. Make a paste of onion, ginger, garlic, the coriander mint, whole spices. Add this paste to the hot oil. Fry for almost 5 minutes. Make another paste of tomatoes and anardaana. Add this to the fried onion paste, along with all the dried masala powders like turmeric, red chili powder and chole masala. Fry well till the oil separates from the onion tomato mix. Now to this add the boiled chickpeas. As the gravy and the wholesome seed comes together, with the back of your ladle mash some of the chickpea, to give the dish an even consistency.
Now, remove in a serving bowl, garnish with onion rings, ginger, tomato and if you have fries! Else, simple chopped coriander leaves is enough for this delicious curry. Serve it with puris, bhature, rice or just plain roti. You’ll find your loved ones asking for more!