• Overview
  • 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

divider

You May Also Enjoy

    (0)

    Mughlai Khichdi

    The Mughals were known to name certain dishes after themselves to signify where they were invented. A brilliant Khichdi made from rice and moong, this preparation is flavoured with garam masalas. Freshly grated coconut and cashewnuts are used to add volume and flavoring to the Khichdi. Enjoy it with fresh curd, papad and pickle.

    Recipe by Kohinoor

    (0)

    Mutton Biryani Recipe

    A steady interaction between Hadramout among other places in Yemen and the Deccan during the reign of the Bahmani and the Golconda rulers, Hyderabad had a significant impact on the southern Arabia.

    Recipe by Kohinoor

    (0)

    Mutton Curry

    Mutton is a strongly flavoured meat which if cooked well releases its unique flavour. Try cooking it at home and relish it with a plate of chappatis or plain basmati rice.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.