Chole Ki Sabji Recipe | Quick & Tasty

If you become tired of cooking and want to eat out but are unable to go during this Corona period, do not be frightened. I’ll demonstrate to you today how to make chickpeas of market quality or Chole Ki Sabji Recipe.

This recipe tastes so excellent that you can prepare it in your free time and eat it to get rid of the exhaustion you’ve been feeling all day. It is excellent to eat as well as beautiful to look at.

Do not worry if you have never cooked chole ki Sabji at home but have seen it served at restaurants or gatherings. It is really simple to make.

You can create chickpeas that taste just like they do in restaurants at home with a few simple spices and the appropriate techniques.

Two ingredients are required to produce this: white gram and a little patience, as the gram, must soak in water for a day before being used in the chickpeas dish, which requires patience for a whole day.

Chole Ki Sabji Recipe

Try this delectable Chole recipe in the same manner whenever you have time or simply want something hot to eat on a holiday. And serve it for dinner or breakfast in the evening with roti or bhatura.

Don’t ask anyone how to make chickpeas anymore now that you know how simple it is to make them like the market.

Ingredients

• 250 grams White gram
• 4 pcs Onion ((3 onion paste and 1 finely chopped))
• 2 Paste Tomato
• 2 tbsp Garlic ginger paste
• 1 teaspoon Pomegranate 
• 2 teaspoons Chickpeas masala
• 1 tbsp Garam masala
• 1 teaspoon Coriander powder
• 1 tbsp Red chili powder
• 1 tbsp Kashmiri red chili powder 
• 4 or 5 pcs Long 
• 1 inch piece Cinnamon
• 4 – 5 pcs Black pepper
• 1 teaspoon Tea leaves
• 1 teaspoon Cumin
• 2 pcs Dry red chili 
• 1 pcs Big cardamom
• ½  teaspoon Amchur powder

For Tempering

• 2 tbsp Ghee
• 2 cut lengthwise Green chili
• a little grated ginger

Steps Or Directions

1. First of all, soak white gram in water one night before, now put the swollen gram and water in the cooker on the second day, then put half a teaspoon of salt and half a teaspoon of turmeric in it, put about a teaspoon of tea leaves in a cotton cloth and make a bundle. Will make it and put it in the cooker too. 
2. Along with that add a piece of cinnamon, 2 cloves and 2 black peppercorns and let the cooker close the cooker and let it boil till four to five whistles come. on medium flame. 
3. Now the gram must have swelled well, then after turning off the gas, we will filter it and separate the gram from the water. 
4. Will keep that water, take out the bundle of tea leaves and keep it aside. 
5. Now put oil in a pan and heat it, as soon as the oil gets hot, add cumin, black pepper, green cardamom and big cardamom and let it crackle. 
6. As soon as it gets fried, add onion paste and fry it too. After the onion is fried, add garlic-ginger paste and fry it for 1 to 2 minutes while stirring. 

Steps Or Directions 2

1. Now add salt, turmeric, chili powder, coriander powder along with it and stir it continuously with a ladle, till the oil starts leaving the edges. 
2. Today the gas will be kept medium to high, as soon as the spices start leaving the oil, we will put boiled gram in it. 
3. Now mix it and cook for 2 to 3 minutes, after that add boiled gram water and cook for two to 3 minutes. 
4. Now add dry mango powder and chickpea spices and mix it. Along with that we will also put pomegranate seeds, garam masala in it. 
5. Mixing all the things well, cover with a lid and cook for 5 to 7 minutes until the gravy becomes a little thick, after that turn off the gas. 
6. While eating, add chopped lemon and finely chopped onion to it, and serve it with Bhature, Puri or Paratha. 

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