![]() ![]() Add a cup of water (I used a cup of the cooking liquid, in which the beans were boiled) and add slit green chilies.ġ0. Now add the reserved cooked beans and mix well.ĩ. However, use only a little, else it'll be very overpowering. You can use any store brought green chutney. I added my reserved marinade and mix well. Add the tomatoes and cover and cook till the tomatoes are pulpy and the oil has separated from the masala.ħ. Add the salt, turmeric powder, red chili powder and coriander powder and fry till the masala is cooked through.Ħ. Now add the grated ginger and garlic and fry till the rawness is gone.ĥ. ![]() Once the spices stop spluttering, add the finely chopped onions and fry till slightly golden.Ĥ. Heat the oil in a wok/ pan and temper with bay leaf, cardamom, cinnamon and cloves.ģ. If using canned beans, drain and wash thoroughly and set aside.Ģ. ![]() Soak the dry beans in ample water, overnight and pressure cook till tender, drain and reserve. Recipe Snapshot: Green Chutney Infused Punjabi Chole (Chickpea/ Garbanzo Bean Curry)ĭry Kabuli Channa/ Chickpea/ Garbanzo Bean - 2 cup A store brought Green Chutney or a Mint Chutney would do the trick as well. And you need not prepare the chutney fresh every time. I just added a teaspoon of my marinade to the masala and it just took the dish to a whole new level. I prepared it just the way we prepare our usual Punjabi Chole, with lots of onion, garlic, ginger and tomato. actually six days later I re-discovered it and as luck would have had it, I had my big bowlful of plumped up Chole ready from the overnight soaking. I poured the extra marinade in a small zip lock labeled it, with date and tucked it neatly in the freezer, behind the bag of frozen broccoli and forgot all about it.Ī zillion years later. And as usual, my proportion went for a toss and I was left with a little less than half cup of excess marinade. I am making my green marinade for my Lamb Chops for our cookout party. Put a big bunch of cilantro, a handful of fresh mint leaves, 2 cloves of garlic, 4 green chilies, a teaspoon of coarse salt and a cup of fat-free Greek Yogurt in a blender and puree to a smooth paste. ![]()
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