Sindhi Choley 
Recipe: Sanjay Hingorani 

Ingredients :

Choley - Kabuli Channa / Garbanzo Beans

Two big cups of Choley, soak over night, pressure cook upto 4 whistles with a piece of ginger whole, 1/2 tsp red chillies, 1/2 tsp salt and a tea bag to get colour/flavour. Discard the teabag. Keep cooked choley aside. Use the water here for cooking later.

Ingredients: 1 large onion finely chopped, 2 medium tomatoes / puree, 1 tsp jeera powder, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp dhaniya powder, 1 tsp garam masala, 1 tbsp GnG paste, 6-8 whole green chillies, 5-6 curry leaves. 1 tbsp Kasuri methi. 1 tbsp ghee.

How to : Fry onions and some gng paste, curry leaves, green chillies, till onions are brown, add jeera powder. Add tomatoes and the masala powders together, I add 5 tbsp of cooked Choley here. Cook for 15 mins on med heat. Blend everything together, we get a thick gravy base. Put it back in the pan. Add the remaining choley. Add ghee. Simmer for 15-20 mins or till the oil breaks free or until the khusboo of the choley makes waiting anymore pointless.

Garnish with finely chopped coriander and serve hot. Can add ginger juliennes. Sprinkle some chaat masala.

Best eaten with sev, chopped onions, pav and green chutney

Eat, Enjoy, Repeat !

Cheers,
Sanjay 

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