Chole - Pressure Cooker#MultiCookerMonday

I have already made so many recipes of Chole/Chickpea Curry which are already posted. But this recipe is totally different and we enjoyed this with Yeasted Bhatura.
1 Cup Heaped Dried Chickpeas
3 Large Onions - finely chopped
3 Large Tomatoes- peel of the skin and then chop
5 Big  Cloves Garlic - minced
1 Heaped Minced  Ginger 
2 Bay leaves
2" Stick  Cinnamon  
1 Teaspoon Cumin Seeds
Teaspoon Turmeric powder 
1 1/2 Teaspoon Coriander Powder 
Teaspoons Level Red Chilly Powder 
Tea bag 
4 Tablespoons Heaped Yogurt - beaten
4 Tablespoons Oil
Salt to taste
Wash and soak the chickpeas overnight or for at least 4 hours. Then rinse and boil them in fresh water with salt to taste. Keep this aside.

Heat another pressure pan with no oil and saute the chopped onions, saute them for a minute, then cover the cooker. Remove the weight. Cook on high flame for a couple of minutes so that steam is created inside. 
Then lower the flame and let it cook for 3 minutes. Now take off the lid, onions will have softened and get lightly browned. Add ginger and garlic, saute again for 2 minutes, till light brown. Add tomatoes ( used frozen tomatoes so the skin peels off easily and get mushy too quickly). Cook till tomatoes mushy and mashed up and the liquid released from them evaporates. 
Make a well in the middle, and pour oil. Add bay leaves and cinnamon stick , cumin seeds, let these sauté a bit in the oil, then add turmeric, coriander and red chilly powder. Add salt to taste (just remember that boiled chickpeas already have salt in them)and the tea bag( this will give a nice rich color to gravy without altering the taste of the gravy), so do not worry just add it. Mix all these very well then add the beaten yogurt. Again mix everything well and cook on medium flame, stirring in between. 
If the gravy sticks to the bottom, add the stock from boiled chickpeas little by little so that spices does not burn at the bottom of the pan. When oil starts to surface add the chickpeas and the remaining stock, stir this well. With the back of the spoon mash some chickpeas. Add water if needed to adjust the consistency of the gravy. Taste for seasonings and adjust accordingly. 
Place the lid of the pressure pan, close it, take 3 whistles on high flame. Turn off the flame. When the cooker cools down, transfer to a serving bowl. 
Garnish with chopped coriander, onion rings and flame roasted green chillies. 
Enjoy this with  Yeasted Bhatura . Yum and delicious. 
Do try this recipe and hope you enjoy it.
Other recipes you would like to see
Chole Sabzi (Chick Peas) / Kabuli Channa 

Chole Methi / Chickpeas with Fenugreek
Chole masala
Punjabi Chole - No Onion No Garlic
Labels : Chole, Chickpeas, Vegetarian, Vegetables, Indian, Gluten Free

Multicooker Monday

Recipes for Small Appliances

Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

1 comment:

  1. This is so beautiful with the onion rings on top. Love the color!