Punjabi Chollay (Chana Masala) скачать в хорошем качестве

Punjabi Chollay (Chana Masala)

Punjabi Chollay A proper Punjabi Chana Masala you are sure to savour. This chickpea curry is not only simple and easy to dish up but also extremely delicious. Chollay are perfect with bhaturas or and/or a side of Basmati rice. They are also great to lavish over an alu tikka chaat or samosa chaat. This is a must try recipe! Serves 4 · 480g chickpeas, drained from tin or freshly boiled · 6 tbsp vegetable oil · 1 medium onion, finely chopped · 1 ½ tbsp ginger and garlic paste · 1 green chilli, finely chopped or made into a paste · 350g plum peeled tomatoes, tinned (puréed) or fresh puréed · 1 ½ tsp cumin seeds · 1 tbsp fresh chopped coriander, save some for garnish (optional) · ¾ tbsp dried fenugreek leaves, crushed · ¾ tsp cumin powder · 1 ¼ tsp turmeric powder · ½ tsp red chilli powder · 1 tsp salt or to taste · 1 ¼ tsp garam masala · 1 tsp amchoor (raw mango powder) · 1 tsp anardana powder (raw pomegranate powder) · 200ml water Method: 1. Heat 4 tbsp of the vegetable oil in a saucepan 2. Add cumin seeds and wait for them to sizzle 3. Add onions and cook on a high heat for 4-5 minutes until they are golden brown and caramelized 4. Add ginger and garlic and green chilli, sizzle for a few seconds 5. Add plum peeled puréed tomatoes, lower to a medium heat 6. Add turmeric, red chilli, cumin powder and salt and mix well 7. Cover the saucepan with the lid and cook the masala for 4-5 minutes (mixing occasionally in-between) 8. Check the masala, give it a thorough mix, see how long is required for the masala to split and sizzle and release oil from the edges. Cook for 2-3 minutes more if required 9. Once the masala is fully cooked and sizzling, add in chickpeas followed by 2 remaining tablespoons vegetable oil, cook for 1-2 minutes 10. Add the water, cover saucepan again and cook for another 4-5 minutes (stir occasionally in-between) 11. Uncover the saucepan, add finishing touches of amchoor, anardana powder, fresh coriander, garam masala and dried fenugreek leaves, cook for a final minute 12. Adjust the seasoning as required 13. Cook for a final 2 minutes or so 14. Remove from the heat, garnish and serve #Punjabichollay, #Cholaychaatrecipe, #Cholayrecipe, #Chollay, #Chickpeacurryhealthy, #Chickpeacurryrecipe, #Chickpea, #Chickpeacurry, #Chanamasalahomecooking, #Chanamasalabananekatarika, #Chanamasalarestaurantstyle, #Chanamasalarecipe, #Chanamasala, #Dipnaanandchollay, #Dipnaanandrecipes, #Dipnaanand