Purani Dilli Chole Masala

A traditional masala blend which creates flavourful chole without onion or garlic . This is a complex mix of spices preserving the purani dilli taste and authenticity. The masala typically includes warm and earthy spices such as cumin, coriander, cloves, cinnamon, cardamom, and more, creating a well-balanced and aromatic blend.

MADE OF

Carom seed, Anardana (pomegranate seed), Dried mango, Degi mirch, Red chilli, Black peppercorn, Turmeric, Coriander seed, Cumin seed, Cloves, Cardamom

BEST WITH

Chickpeas

RECIPE (Serves 2 persons)

Ingredients 

• Kabuli Chana / ChickPeas - 2 Cups Soaked 6 hrs
• Cinnamon Stick – 1
• Cloves – 2-3 nos
• Black Cardamon – 3
• Black Tea bag – 1 no
• Salt - 2 Tsp
• Baking Soda - 1/2 Tsp
• Water - 6 Cups

Method 

FOR PRESSURE COOK

• In a Pressure cooker, Add Chana (Soaked prior for 6 hours in water).
• In a cotton muslin cloth bag add Cinnamon Stick, Cloves, Black Cardamom, Black Tea bag.
• Close the bag and add to the pressure cooker.
• Add Baking Soda, Salt, Water to the cooker and mix everything well.
• Close the cooker lid, On Low - Med flame cook for 6 whistles. Do not depressurise the cooker.

FOR THE MASALA

• In a chef's pan on Med- High flame, Add Ghee, Hing and ajwain.
• Add the fresh ginger paste. Cook till the raw aroma of ginger disappears.
• Add the Spice Mix, red chilli powder and coriander powder. Cook for 2 to 3 minutes.
• Add tomato puree, mix well. Cover the pan with a lid and cook for 12 to 15 minutes, till the raw taste of the tomato puree is gone.
• Remove the Lid, Add salt and 1 cup of water. Mix well. Cover the pan with a lid again and cook for another 10 to 15 minutes on Med - Low flame.
• Open the Pressure cooker and Move the Chana to the pan.
• Add Kasoori Methi and Mix well.
• Garnish with slit Green Chillies, julienned Ginger and Coriander.