Ingredients
Coriander, Chilli, Dry Mango, Cumin, Black Pepper, Pomegranate Seeds, Dry Ginger, Ajwain, Kachari, Kasoori Methi, Cinnamon, Dry Mint Leaves, Fenugreek, Cloves, Black Cardamom, Long Pepper, Nutmeg, Bay Leaves, Star Anise, Mace, Green Cardamom. Asafoetida, Black Salt, Lemon Salt, Rock Salt, Salt
RECIPES :
CHOLE Serving : 3-4
COOKING INGREDIENTS :
Chickpeas soaked overnight and boiled – 1 cup, Onion medium size fine chopped – 1 no, Tomatoes medium size fine chopped – 2 nos, Ginger Garlic Chilli paste – 2 tsp, Jeera – 1 tsp, My Choice Channa Masala – 2 tbsp, My Choice Turmeric Powder – ½ tsp, Cloves, Cardamom, Cinnamon and Tej Patta – 2 pieces each, Oil – 3 tsp, Coriander chopped – ¼ tsp, Salt to taste
COOKING METHOD :
Heat the fry pan, add oil, when hot add jeera, cloves, cardamom, cinnamon, tej patta, fine chopped onions and sauté till brown. Add the My Choice Turmeric Powder, ginger garlic chilli paste, add the tomatoes, add My Choice Channa Masala and sauté nicely till the tomatoes are soft, add the boiled chickpeas and salt. Add 2 ½ cups of water and simmer on medium flame till the gravy becomes thick. Garnish with coriander. Serve hot with Bhatura.
