Sunday, 30 October 2011



Chick peas – 500 gms
Onion -2nos (medium size-finely chopped)
Ginger paste – ½ table spoon
Garlic paste – 1 table spoon
Oil/Ghee- 2 table spoon ( I used coconut oil)
Choley masala powder- 3 table spoon
(I used Mehran Choley masala from Union Co-op, Dhs. 2/- pkt)
Tomato- 2 nos (medium size)
Salt to taste

Soak chick peas overnight in salty warm water or 10hrs .Pressure cook chick peas with 1 table spoon masala powder,salt and enough water till they become soft (you can add two tea bags if you want in choley in drak brown colour)

Heat the Pan first and put Oil in Pan. Add chopped Onions and add a pinch of Salt and fry till they turn brown. Add ginger garlic paste and sauté for another 2mnts, add masala powder again fry for some time, Add tomatoes and fry till the oil leaves from the sides.

Add boiled chick peas into the Pan without water and stir so that it gets mixed up well. Add the same water which was left in pressure cooker while boiling. Make a salt test now, then Cook the chick peas with gravy for 8-12 min’s till gravy dries. Garnish with Coriander Leaves and green chilly .Serve with Puri, Chapati or Rice.

(By:Sammy Nathan)

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