Jahangiri Chhole: Punjabi Chole in a Nawabi Way
 
 
Jahangiri chole is mughlai/Nawabi version of punjabi chole recipe.
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Kabuli chana: 1 ½ -2 tea cups
  • Tea bag: 1 (black)
  • Onions: 2
  • Tomato: 1 (large)
  • Green chilli: 6-7
  • Ginger: ½”
  • Garlic: ⅚ cloves
  • Cashew nuts: ⅚
  • Raisins: handful
  • Khoya: ¼ cup
  • Hing: 1 pinch
  • Bay leaves: 2
  • Methi seeds: 1 tsp
  • Clove: 3-4
  • Black cardamom powder: 1 tsp
  • Cinnamon powder: 1 tsp
  • Cumin seeds: 1 tsp
  • Turmeric powder: 1 tsp
  • Chilli powder: 2 tsp
  • Cumin seeds powder: 1 tsp
  • Coriander powder: 1 tsp
  • Garam masala powder: 1 tsp
  • Dried mango powder: ½ tsp (optional)
  • Chat Masala: ½ tsp (optional)
  • Beaten curd: 1 tbsp
  • Pre-cooked mutton: 1 tea cup
  • Oil: 2 tbsp
  • Ghee: 1 tbsp
  • Water: 2 cups (warm)
Instructions
  1. Wash and clean the chana and soak overnight. (if you are in hurry, use warm water and soak for 6 hrs. atleast)
  2. Put the chana in a pressure cooker with the tea bag, pinch of turmeric powder and salt. Cook it for 4-5 whistles (or until they are soft). Drain and discard the tea bag. Keep the chana aside.
  3. Soak raisins in a bowl of water.
  4. Finely chop onions, tomato, green chillies. Grate ginger and garlic.
  5. Dry roast cashew nuts.
  6. Heat oil in a wok. Add (11) to (17) and wait for them to crackle.
  7. Add onion, green chilli, fry until onions are translucent. Add ginger-garlic and continue frying until fragrant and onions are golden brown.
  8. Add tomato with little salt, fry until tomato is cooked (or you can’t smell any rawness of the tomato).
  9. Add dry ingredients from (18) to (21) and fry for another minute.
  10. Add the chana and give it a good stir. Add warm water, mix well. Let it boil until the curry reduced to half of it. Sprinkle the dried mango powder now (if you are using any).
  11. Add pre-cooked minced mutton and stir well.
  12. Turn off the heat. Remove the wok from oven. Mix the Chat masala (if you are using any) with beaten curd and mix with the chana by stirring well. Take back the wok to oven and keep on simmer.
  13. Add khoya, cashew and raisins one by one and stir continuously avoid burning. Once it thickens (little), remove the wok from flame.
  14. Transfer chhole into the individual serving bowl and sprinkle little garam masala.
  15. Chhana
  16. Top with little ghee (be generous if you are not running on the treadmill ;) ), onion rings and lime wedges. Serve hot with bhhature/paratha/kucha/naan and salad.
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/jahangiri-chhole/