Hyderabadi restaurant style chole curry

Hyderabadi restaurant-style chole curry

Set 1: (See preparation notes)

White Chana - 1 cup (Soaked overnight or for 5 hrs)  

Water - 2.5 cups

Salt - 1/2 tsp

Oil - 1 tsp

Set 2:

Onion - 1 medium chopped 

Tomato - 1 large chopped (Pureed)

Ginger garlic paste - 1 tsp

Curd - 2 tbsp

Water - 1.5 cups

Whole masala - Bay leaf, cumin seeds, cloves, cinnamon

Spice powders:

Red chili powder - 1/2 tsp

Kashmiri chili powder - 1/2 tsp

Choley masala - 1 tsp

Chat masala - 1/2 tsp

Amchoor powder - 1 tsp

Turmeric - 1/2 tsp

Salt - 1/2 tsp or to taste

Preparation:

• Add chana in an Instant pot, add water, salt, soda, and manual cook for 25 mins.
• Optional for extra thickness - Instead of just tomato puree from set 2 you can grind tomato, 1/2 cup chana water, 1/2 cup boiled chana to paste.

Method :

1. Heat oil in a pan, add the whole garam masala, and fry for a min.

2. Now add onion and fry till the onion turns light golden brown.

2. Now add ginger garlic paste and mix well for a minute.

3. Now add ground tomato paste and spice powders and cook till tomatoes leave oil on sides of the pan

4. Now add cooked chana, curd, coriander leaves, and water and mix well for a minute.

7. Now close the lid and cook for 15 minutes and switch the flame off.

8. Open the lid and serve with rice or roti.

Optional tadka :

Heat 1 tbsp oil or ghee, add 3 garlic cloves, 2 whole green chili, and 5-6 curry leaves and fry till garlic turn light brown and add to cooked and ready to serve chole.

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