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16 January, 2013

Chhole Ki Sabji

Posted in : Uncategorized on by : Sonali Tags:

Have you ever come across a north-indian particularly a bihari eating home-cooked food or cooking ?…
If yes… U might have noticed Potato is the essential item on our menu… This brings to our today’s item, Chhole ki sabji. Punjabi Chhole when cooken in Bihar, it becomes Chhole ki Sabji.

U will need: A large bowl of Chhole, 2 medium sized onion, 3 medium tomato,
                   3 small potato,1 tbspn ginger-garlic paste, 1 tspn jeera, 2 dry red chilli,
                  1 bay-leaf, 1 tspn turmeric powder, 2 tspn chilli powder, 1 tbspn coriander
                   powder, 1 tspn garam-masala powder, some fresh coriander leaves, 
                  2 tbspn mustard oil, Salt to taste.


Soak chhole in warm-water for3-4 hours. Wash 2-3 times. Boil the chhole(chick-peas) in a pressure cooker with a tspn of salt and a cup of water; initially for 5-8 minutes on medium flame and then for next ten minutes on sim. Don’t drain the water. Meanwhile, peel n cut the potato and onions. Wash and chop the tomatoes.

Heat  a pan. Add oil. Once heated, add jeera, red chilli(broken into 2 pieces) and bay leaf to oil. Add onion. Keep the flame to medium. When onion changes the color, add potatoes. Saute for 3-4 minutes. Add ginger-garlic paste. Saute for a minute. Add half of the tomatoes. Saute for two minutes. Add all the spices. Saute for two minutes. Add boiled chickpeas. Cook for five minutes. Add rest of the tomatoes. Saute for 2-3 minutes. Add salt. Add a cup of warm water. Cover the pan with a lid. Keep the flame to minimum. Cook for next five minutes.
Now Sprinkle chopped coriander leaves in the pan and cover the pan. Serve after few minutes.

Tip Of the Day: If you dont want a tangy tomato flavour, reduce the amount. Don’t cover while
                          cooking. You may add a pinch of amchoor  for taste.

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