Chhole alu Recipe

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Chhole alu

Artist:	_	Yield:	1
Categories:	Central Asian, Entrees, Indian, Vegetarian	Rating:	0
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Ingredients:

2	cup	Kabuli channa
1	pinch	Salt
1	pinch	Baking soda
4	tbsp	Oil
1	each	1" piece ginger, grated
2	large	Onions, diced
6	each	Green chillies, slitted
2 1/2	tsp	Garam masala
2 1/2	tsp	Roasted & ground cumin seeds
1	tsp	Ground shajeera
2 1/2	tsp	Chilli powder
1/2	tsp	Ground cardamoms
1	med	Tomato, diced
1	cup	Water
1	tbsp	Jaggery
2	med	Potatoes, diced
1	tbsp	Tamarind paste
		GARNISH
1	bunch	Cilantro, chopped
		Mint leaves, sliced
2	each	Green chiles, minced
1	each	Lime, cut into wedges

Procedures:

1	Soak channas in water overnight.
2	Next morning, boil them with the salt & soda until tender.
3	Drain & set aside.
4	Heat oil & put in ginger and onions and fry till the mixture turns limp and almond coloured.
5	Add tomatoes and spices and cook well.
6	Mash with a wooden spoon to a smooth paste then put in 1 cup water, jaggery & cooked channas.
7	Mix well and bring to a boil, reduce heat and put in chiles & potatoes & cook till the chiles are done.
8	Add tamarind paste to the pot & mix well.
9	Cook until the gravy turns quite thick.
10	Remove from fire & serve hot garnished with onion rings, minced chillies, cilantro, mint & lime wedges.
11	Aroona reejhsinghani, "cooking the punjabi way"