Makhani Chole is a must try if you haven’t made it yet.
So regular Chole is a something which we eat once a week hence when I had a chance to try out a new twist , I thought of making Chole in Makhani Masala. Oh! this turned out great.
Making Makhani Masala my is about keeping it off Makkhan ..ha ha ya, don’t kill me for that. But while you can go ahead and try out all butter and ghee and oil , I love keeping food flavor some but not very rich specially when its daily food. However if it’s for a guest or a special occasion , I do let myself indulge a bit more.
The trick is to be patient and keep cooking till masalas are done. Using fresh whole masalas when cooked and grinded take the whole taste to the next level.
Try out these Makhani Chole with home made tandoori rotis or naan or even kulcha. Otherwise enjoy with some raita and jeera rice.
Makhani Chole
Ingredients
- 2 cups Boiled Chole
- 1 Onion Chopped
- 2 Tomatoes Chopped
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 Bay Leaf
- 4 Pepper Corns
- 2 Green Cardamom
- 1 Cinnamon Stick
- 2 Cloves
- 1 tbsp Coriander Masala
- 1/2 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1 tbsp Salt
- 1 tbsp Jaggery
- 1 tsp Cumin Seeds
- 1 Green Chilli
- 8 Almonds Soaked
- 2 tbsp Hung Curd
- 1 tbsp Oil
- 50 gms Paneer Cubes
- 1 tbsp Kasoori Methi
Instructions
Boil Chole with some salt and keep aside when done and de-skin almonds too.
Add little red chilli powder, turmeric and cumin powder with some salt over paneer and let it marinate for some time. You can also lightly sauté them after marination of 20mins otherwise use as it it.
In a wok add oil and cumin seeds and then all whole masalas , like bay leaf, cloves, pepper corns, cardamom and cinnamon.
Saute onions and once they are light brown, add ginger garlic and cook till done.
Next add chopped tomatoes and cook till tomatoes are mushy and done.
Add coriander powder, turmeric powder, red chilli powder, cumin powder and let it cook till masala leaves the side. Add almonds and cook for sometime.
Once this masala is ready cool it and add in mixer grinder and make a paste of this again. The paste should be as smooth as possible.
Now add this paste back to the wok and on slow flame keep cooking it. Add hung curd and mix well.
Gradually add cooked chole and paneer but not the chole water in which it was cooked. Save it for later.
Add salt and cover the wok and let the masalas mix with with chole and paneer.
Add kasoori methi and let it bubble and then gradually add the retained water to adjust consistency.
Add a dash of jaggery and mix well and then serve this with some kulcha or naan and enjoy.