So I had a cup of pre-soaked black chole in the fridge and I needed to feed two hungry stomachs (me and the husband), and I knew that the chole would not be enough, and I needed a filler. So what was the logical choice?? Potato obviously. This was a last minute thrown together innovation that was fuelled by a desire to eat something filling in the cold rainy weather and an empty fridge on a Saturday night. I improvised as I went and the end result was not half as bad. So what is the next thing I do? Take pictures and write a recipe obviously.
So here is how I made this curry.
Black channa (or kabuli channa whichever is available) – soaked overnight and then cooked for a couple of whistles in the cooker or boiling water to soften it slightly.
Potato – as per requirement and availability – half cooked, peeled and cubed
I used 2 small potatoes for a cup of chole.
Dry masalas – bay leaf, cinnamon stick, cardamom and clove
Jeera/cumin seeds – 1/2 tsp
Onion – 1 medium finely chopped
Green chillies – 2 to 3 finely chopped
Ginger – 1 inch piece finely chopped
Tomato – 1 large finely chopped
Dhania powder/corainder powder – 1/2 tsp
Jeera powder/cumin powder – 1/2 tsp
Turmeric – 1/4 tsp
asafotieda – small pinch
Garam masala/kitchen king masala – 1/2 tsp
Kasuri methi – 1 tsp
Tamarind juice – 1 tsp
Salt and chilli powder – to taste
Cream or curd/yoghurt – 1 tbsp
Lemon juice optional
Chopped coriander leaves – to garish
Ghee – for tempering
Warm ghee in a heavy bottomed pan. I use pressure cooker. Add the dry masalas once the ghee gets warm and fry until the masalas are toasted and change colour slightly. This will release the aromas into the ghee and flavour it. Add the cumin seeds and allow them to splutter.
Now add the chopped onion, green chillies and ginger. Fry till the onions have changed colour and fried well.
To this add the chopped tomatoes and cook till the tomatoes have cooked and turned mushy.
Now add the half cooked chole and potatoes and mix well.
Add the dhania powder,jeera powder,garam masala powder/kitchen king masala, salt, chilli powder, turmeric, asafotieda powder and kasuri methi and mix well. Make sure that the potatoes and chole are well coated with the masalas. At the same time potatoes should not turn mushy. Add the tamarind juice and mix well.
When the masalas start leaving out the ghee, add a glass of water and cook on high heat till the gravy bubbles. Turn down the heat and cook for some more time. Add the curd/cream and continue cooking till you get the desired consistency. You can keep it watery or make it thick. The more you cook it, the better it will taste. You can add more water if you want to.
Just before serving, add chopped coriander and lemon juice.
Serve hot with rice, chapatis or puris.
As you can see, the public demand was for puris.