Description

Purani Dilli Chole Masala is a traditional masala blend which creates flavourful chole without onion or garlic. This is a complex mix of spices preserving the purani Dilli taste and authenticity.

Ingredients: Carom Seed, Anardana, Dried Mango, Degi Mirch, Red Chilli, Black Peppercorn, Turmeric, Coriander Seed, Cumin Seed, Cloves, Cardamom.

Recipe for Purani Dilli Chole:

Ingredients:

Pressure Cook
Kabuli Chana / ChickPeas – 2 Cups Soaked 6 hrs
Cinnamon Stick – 1
Cloves – 2-3 nos
Black Cardamon – 3
Black Tea bag – 1 no
Salt – 2 Tsp
Baking Soda – 1/2 Tsp
Water – 6 Cups

MASALA MIX:

• Hing / Asafoetida – a pinch
• Ginger – 1 inch (julienned)
• Green Chilies – 5 (slit)
• Tomato Puree – 1.5 Cup
• Ginger Paste – 2 Tbsp
• Kasoori Methi / Dried Fenugreek Leaves – 1 Tbsp
• Water – 1 Cup
• Ghee- 3tbsp
• Ajwain-1/2tsp
• Red chilli powder- ½ tsp
• Coriander powder-1/2 tsp
• Purani Dilli Chole Masala – 4 tsp

FOR PRESSURE COOK:

• In a Pressure cooker, Add Chana (Soaked prior for 6 hours in water).
• In a cotton muslin cloth bag add Cinnamon Stick, Cloves, Black Cardamom, Black Tea bag.
• Close the bag and add to the pressure cooker.
• Add Baking Soda, Salt, Water to the cooker and mix everything well.
• Close the cooker lid, On Low – Med flame cook for 6 whistles. Do not depressurize the cooker.

FOR THE MASALA:

• In a chef’s pan on Med- High flame, Add Ghee, Hing and ajwain.
• Add the fresh ginger paste. Cook till the raw aroma of ginger disappears.
• Add the Spice Mix, red chilli powder and coriander powder. Cook for 2 to 3 minutes.
• Add tomato puree, mix well. Cover the pan with a lid and cook for 12 to 15 minutes, till the raw
  taste of the tomato puree is gone.
• Remove the Lid, Add salt and 1 cup of water. Mix well. Cover the pan with a lid again and cook
  for another 10 to 15 minutes on Med – Low flame.
• Open the Pressure cooker and Move the Chana to the pan.
• Add Kasoori Methi and Mix well.
• Garnish with Slit Green Chillies, Julienned Ginger and Coriander

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