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Fish Shami Kabab

Chomchom

Orange Chiffon Cake

Monday, February 28, 2011

Chola/ Kala chana (ছোলা ঘুগনি)

Ingredients :
  1. Chola (kala chana)-2 cup
  2. Potato-2 medium
  3. Tomato-1 large (chopped)
  4. Onion-2 medium (chopped)
  5. Turmeric powder-1/2 ts
  6. Red chili powder-1 ts or your choice
  7. Cumin powder-1 ts
  8. Garam mashala powder-1 ts
  9. Ginger paste-1 Tbs
  10. Garlic paste-1 Tbs
  11. Bay leaves-3-4 pieces
  12. Oil-around 1/2 cup
  13. Salt-1 and 1/2 ts or your choice
  14. Coriander leaf (chopped)-1 Tbs (optional)
Procedure:
  1. Place Chola (kala chana) into a bowl. Fill it with 6-7 cup water and keep it overnight.
  2. Wash properly. Add 1/2 ts salt and place pressure cooker or large pan. Fill half of pan with water. Boil until soft. Remove from the pan. Drain water, wash it and keep aside.
  3. Peel and wash the potato. Cut it into 1/2 inch square shape. Place them into a pan with water and bring them half boil. Remove from the pan, drain water and keep aside. (if you want you can mashed the potato. This will give a thick gravy in Chola).
  4. Heat oil in a deep pan. Add chopped onion and fry until it become soft. Then add the rest of the ingredients except tomato and potato. Stir it 1-2 minutes in a medium heat. Add tomato and potato; and stir well. Then add a little water and cover the pan. Let it cook for another 3-4 minutes.
  5. When the gravy look thick add Chola (kala chana) and mix it well so that all gravy mix with chola.
  6. Cover the pan and cook in a lower medium heat for 10-12 minutes or until the mixture is thickened.
  7. Then spread the chopped coriander on top of it and serve.

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