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6 August, 2017

Masala Chole (Chickpeas) In Pure Jain Gravy

Posted in : Indian on by : Animesh Tags: , , ,

Masala Chole (Chickpeas) In Pure Jain Gravy

 

Masal Chole Jain Cooking Recipe

Jaincooking.com, Jain recipes

Here is one more recipe for making Chola (Chickpeas in Punjabi Gravy), contributed to us by our reader Mrs. Hema Jain, from Ahmadabad in Gujarat we hope you will enjoy it….

>> Prepration Time :: 35 Minutes   Cooking Time :: 30 Minutes <<

:: Ingredients ::

  1. Boiled Chickpea – 2 cups
  2. Grated Bottle Gourd – 200gm. 
  3. Finely Chopped Cabbage – 100g.m.
  4. Green Chili Paste – 2 – 3 tbsp. (as per preference) 
  5. Tomato Puree – 1/4 cup
  6. Milk – 1 tbsp.
  7. Salt – to taste
  8. Red Chili Powder – to taste
  9. Garam Masala – 1/2 tb.sp.
  10. Cumin Seeds – 1/4 tsp. {Jeera}
  11. Asafoetida – Small Pinch {Heeng}
  12. Turmeric Powder – 1/4 tsp. {Haldi Powder}
  13. Oil/ Butter – 3 to 4 tbsp.

:: Preparation ::

  1. Heat oil/butter in a pan and add cumin seeds to the same, once the cumin starts to crack ad a small pinch of Asafoetida, along with green chili paste and cook for around 2 minutes with constant stirring.
  2. Now add Tomato Puree and grated bottle gourd to the pan and mix well, after this add finely chopped cabbage.
  3. After this add salt, red chili powder, turmeric powder and mix well , now add milk to the same and stir well or around 2 minutes, put on low flame and cover for around 2 minutes.
  4. Now add Garam Masala, to the gravy mix and stir well.
  5. Take around 1/4 of the gravy and grind using a mixer and add it to the gravy in the pan while stirring continuously also add boiled chickpeas to the gravy and mix well.
  6. Keep the preparation on a low flame while covering the same. 
  7. Serve hot garnished with chopped Coriander leaves.
:: Tips ::
  • You can use this gravy with vegetables or paneer (cottage cheese) as well.
  • You can also use, 3 chopped green chilies instead of green chili paste if required.
  • Pour some water on the covering lid of the pan when gravy is kept at low flame.

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