Dahi Waale Chole

This creamy tangy chole is an absolute delight to your taste buds. 

Ingredients:

1 small potato, boiled and peeled

1 large onion, chopped

2-3 green chili, chopped (adjust to taste)

1 inch ginger, diced

2 cups boiled chickpeas (chole), drained

1 cup thick curd (plain yogurt)

1/4 teaspoon turmeric

1 teaspoon red chili powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon channa masala

salt to taste

Method:

1. In a blender place boiled potato, 1/4 cup boiled chole, and 1 cup yogurt. Blend to a creamy paste. Keep aside

                                                          

2. Heat 1 Tablespoon oil in a pan. Add chopped green chili, and ginger. Sauté for a couple minutes.  

                                                          

3. Add chopped onion and sauté until translucent.

                                                           

4. Add turmeric, red chili powder, coriander and cumin powder and channa masala. Mix everything and cook for 3 minutes.

                                                            

5. Gently spoon the yogurt mixture into the pan. Stir well. Add 1/2 cup of water. Cook on low flame until oil separates, 5-7 minutes.

                                    

6. Stir in the remaining boiled chole. Add water and cook on medium heat for 6 minutes. Sprinkle kasuri methi. Mix gently. Remove from stove. Serve with warm roti or rice.