Chole
By LDM
Rate this recipe
4/5
(12 Votes)
0 Picture
Ingredients
- Chick pea-1/2 cup
- Tomato- 4 big
- Jeera
- Lavang
- Dalchini
- Elaichi
- Teapathi
- Lasang
- Turmeric
- Chilli powder-1 tsp
- Salt
- Chole masala-1 t1/2 tsp
- Coriander leaves- garnish
- Butter-1 tsp
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Soak peas overnight and pressure cook for 40 min.
Step 2
Boil water, blanch tomatoes, peel and grind them.
Step 3
Saute jeera and add turmeric, chilli powder and salt. Add Lavang, Dalchini, Elaichi, Teapathi & Lasang to a muslin cloth close and drop in it.
Add ground paste.
Step 4
Add chole with cooked water and add chole masala.
Cook for 10 minutes.
Step 5
Add coriander leaves and butter for garnish.
You'll also love
-
Southwestern Hot and Spicy Roasted...
4/5
(11 Votes)
-
Freezer Friendly Honey Lime...
4/5
(10 Votes)
-
Balu Shahi
4/5
(10 Votes)
-
caramelized drunk chicken stew...
4/5
(10 Votes)
-
Butter Chicken
4/5
(10 Votes)
-
house potatoes
4/5
(10 Votes)
-
Chipolte Chicken Bites
4/5
(9 Votes)
-
Beef or Deer Roast
4/5
(5 Votes)
Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
Review this recipe