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  • Ingredients
  • Directions
  • Reviews

Dilli Choley

Ingredient

  • 1½ cups Kabuli Chana
  • 5 tbsp. ghee/oil
  • 1tsp. jeera
  • 2 tbsp. onion paste
  • 1 tbsp. ginger-garlic paste
  • 2 tomatoes (chopped)
  • 1 sachet Kohinoor Dilli Choley Masala
  • Salt to taste
  • ½ tsp. lemon juice

 

 

Direction

  • Soak the Kabuli Chana overnight.
  • Add 8 cups of water to the soaked chana and pressure cook on a high flame. After the first whistle, reduce the flame to low and cook for 2 more whistles.
  • Heat the ghee/oil in a pan. Add the jeera and fry it till it browns, followed by the onion paste.
  • When the onion paste turns golden brown, add the ginger-garlic paste an fry for a minute to cook off its raw flavour.
  • Add the tomatoes followed by salt and our authentic Dilli Choley Masala and continue roasting the mixture.
  • Once the oil leaves the sides, add the boiled Kabuli Chana along with its water and let the gravy simmer for 15 minutes.
  • Stir in the lemon juice and check for seasoning.
  • Garnish with freshly chopped ginger juliennes and coriander leaves.
  • Serve hot with steaming bhature and experience the masaledar taste of Delhi.

  • 1½ cups Kabuli Chana
  • 5 tbsp. ghee/oil
  • 1tsp. jeera
  • 2 tbsp. onion paste
  • 1 tbsp. ginger-garlic paste
  • 2 tomatoes (chopped)
  • 1 sachet Kohinoor Dilli Choley Masala
  • Salt to taste
  • ½ tsp. lemon juice

 

 

  • Soak the Kabuli Chana overnight.
  • Add 8 cups of water to the soaked chana and pressure cook on a high flame. After the first whistle, reduce the flame to low and cook for 2 more whistles.
  • Heat the ghee/oil in a pan. Add the jeera and fry it till it browns, followed by the onion paste.
  • When the onion paste turns golden brown, add the ginger-garlic paste an fry for a minute to cook off its raw flavour.
  • Add the tomatoes followed by salt and our authentic Dilli Choley Masala and continue roasting the mixture.
  • Once the oil leaves the sides, add the boiled Kabuli Chana along with its water and let the gravy simmer for 15 minutes.
  • Stir in the lemon juice and check for seasoning.
  • Garnish with freshly chopped ginger juliennes and coriander leaves.
  • Serve hot with steaming bhature and experience the masaledar taste of Delhi.

Not reviewed yet

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