Dry Chole Aloo
Serving – 2 person
Time Required - 20 minutes
- 100g soaked overnight & boiled chole (chickpeas)
- 3 boiled & chopped potatoes
- 1/2 teaspoon Zilli's Ginger Powder
- 1/2 teaspoon Zilli's Garlic Powder
- 1/2 teaspoon Zilli's Red Onion Powder
- 1/2 teaspoon Zilli's Green Chilli Powder
- 1 teaspoon Zilli's Tomato Powder
- 1/2 teaspoon cumin powder
- 4 tsp mustard oil
- 1/2 teaspoon cumin
- 1 dry red chilli
- 1 bay leaf
- 1 inch cinnamon stick
- 5-6 cloves
- a pinch or 2 of hing (asafetida)
- 3-4 elaichi
- salt as per taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon chaat masala
- 1/2 teaspoon Zilli's Lemon Powder
- Take a bowl, add garlic, ginger, red onion, tomato, green chilli & cumin powder.
- Mix well. Add little water to make paste.
- Stir well till no lumps are formed and you get desired consistency. Keep the masala paste aside.
- Heat mustard oil in a pan.
- Add cumin, red chilli, bay leaf, cinnamon stick, cloves, hing and ealichi.
- Saute well.
- Carefully add masala paste. and let come to boil.
- Add salt, turmeric powder and corainder powder.
- Mix well.
- Add chopped potatoes and mix well.
- Add boiled chole and mix well.
- Add some water and mix it.
- Close the lid and cook for 5-6 minutes on medium flame.
- Open the lid and give it a stir.
- Cook on low flame for 4-5 minutes.
- Close the flame.
- Add chaat masala and lemon powder.
- Mix well.
- Your dry chole aloo is ready to be served as side dish on main course or as chaat.
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