Saturday, October 25, 2008

Khatte Rasmeese Aloo - Puri Aloo Dish

Chitra Pal Kathe Rasmeese Aloo

· 4 Boiled diced Potatoes
· 1 tsp. of Cumin / zeera
· 1 teaspoon Haldi/turmeric powder
· 1 teaspoon Red chili powder
· Salt to taste
· 1 teaspoon Anaardana & Amchoor (dry Mango powder)

· Heat Oil in non stick pan and add cumin seeds to splutter.
· Now add all dry spices and mix gently.
· Add boiled diced Potatoes
· Turn down heat to low and add 1 cup water
· Slide down the lid on to it.
· Serve hot with Puri's, Paranthas

Chili Kadhai Paneer-Perfect Party Snack

 Chitra Pal Chili Paneer

· 2 roughly chopped Onion
· 2 roughly chopped Green bell peppers
· 2 tsp. minced ginger
· 1 small Tomato sauce/paste can
· 3 half hut green chilies
· 1 tsp. red chili powder
· 250 gm. Indian cottage cheese / Paneer
· 2 tsp. of Soy Sauce
· 1 cup roasted peanuts (not fried)


· Cut cottage cheese/ paneer in 1 inch cubes and keep it aside.
· Now take a non stick pan and add ginger to it.
· As soon as Ginger turns pink add Onions.
· While onions turn little bit crisp and pink in color add bell peppers.
· Add Soy Sauce
· Slide down the lid on the pan for five minutes and turn down the heat to low.
· When bell peppers are little soft and crispy add all dry spices.
· Now add Tomato paste.
· Now cook the mixture till 5 minutes with lid down on the pan.
· After cooking whole mixture/masala now add Paneer to this and let it simmer for 5

more minutes.
· Now add roasted peanuts for little crunch
· Garnish with green chilies.
· Serve hot with Naan/Chapatti or Parantha or serve as a snack with drinks.

You can also use Chicken instead of Paneer. Just roast Chicken before and rest of the recipe remians same.

-Chitra Ahluwalia Pal

Wednesday, October 15, 2008

Halloween Treat- Bloody Rice

Chitra Pal Halloween Treat

1. 2 cups Boiled rice
2. 2 tsp. of Cardamon powder
3. 2 tsp. of Kesar water
4. 1 cup sugar
5. 2 pinch of Red Color


1. Heat Rice in low heat in a non stick pan
2. Add Sugar and cardamom powder
3. After sugar is mixed add Red color in it
4. Now take out rice from heat in individual bowls and let it cool down
5. Serve sugary delight with sprinkle of cardamom and kesar/rose water.

This is going to be a perfect spoookky dish for you on Halloween, enjoy and feed you hungry family or even dead..oooohhhhhhhhh ;)
-Chitra Ahluwalia Pal

Sunday, September 28, 2008

Paneer Lababdaar

Perfect spicy Dish with red curry with so soft paneer that it will melt in your mouth :)
Chitra Pal Paneer Lababdaar

· 2 Minced Onions
· 1 cup Tomato Puree
· ½ cup Curd
· 1 teaspoon Red chili powder
· Salt to taste
· 1 teaspoon Turmeric Powder
· 250 gm cubed Paneer / Cottage Cheese
· 2 cardamoms
· Oil / Desi Ghee (Clarified butter)


· In a non stick pan add oil and add Onions.
· When Onions turn golden brown add tomato puree.
· When oil starts leaving sides of pan add curd and all dry spices with 2 cardamoms and Salt.
· Now add cubes of paneer.
· Garnish with Finely chopped green chilies and serve hot with Paranthas/ Chapatti or Naan

-Chitra Ahluwalia Pal

Sunday, September 14, 2008

Citrus Rice Salad

Chitra Pal Citrus Rice Salad

A colorful Citrus recipe..


  • 2 cups cooked long grain rice
  • ½ diced red Onion
  • 3-4 sliced spring onions (green)
  • 5 chopped tomatoes
  • ½ diced English cucumber
  • 2 tsp. chopped cilantro/coriander leaves

  • Juice of 1 Orange
  • Juice of lemon
  • Zest of 1 lemon
  • Salt and pepper to taste

  • In a large bowl combine cooked rice, onion, green onions, tomato, cucumber and chopped cilantro.
  • In a small bowl whisk together fresh orange juice, lemon juice, lemon zest, salt pepper to taste.
  • Mix well and pour over the rice salad.
  • Toss gently and garnish with chopped cilantro and serve.

-Chitra Ahluwalia Pal

Tuesday, September 9, 2008

Chinese Veg Fried Rice

Bored with your chinese takeout, want to make your own fired rice. Here's is the trick:-
This is so easy even your kids can try it when you are working. You can also try making this over your busy weekday.It's ready in 15 minutes.

Chitra Pal Chinese Veg fried Rice 

· 3 cups boil rice
· 4 tsp. of Soy Sauce (low sodium-optional)
· 4 tsp. of Vinegar
· ½ tsp. of Red chili powder
· 1 cup Mix vegetables
· 1 tsp. of Cumin seeds
· 2 tsp. of Oil


· Heat oil in non stick pan and add cumin seeds.
· When seeds splutter add mix vegetables.
· Fry the vegetables just for a very little time and then add red chili powder.
· Then add Boil rice and let them fry for five minutes.
· Now add Soy sauce and Vinegar.
· Garnish with fresh chopped scallions /green onions.


Saturday, September 6, 2008

Shahi Paneer

This rceipe is dedicated my mom in law. She handed over this family recipe to me. I hope i am justfying this. It is yummy you must try this. Your family will ask for more so make sure you make plenty to serve all hungry audiences :)
Chitra Pal Sahi Paneer

· 2 finely chopped Onion
· 1 tsp. minced ginger
· 1 Diced Tomato can
· 3 half hut green chilies
· Salt to taste
· 1 tsp. red chili powder
· 1 teaspoon turmeric powder
· 250 gm. Indian cottage cheese / Paneer
· 1/2 cup Half n Half


· Cut cottage cheese/ paneer in 1 inch cubes and keep it aside.
· Now take a non stick pan and add onion and ginger to it.
· While onions are cooking puree you diced tomatoes in the chopper.
· When onions turn golden brown add tomato puree.
· Now cook the mixture till 5 minutes.
· Add Salt, Red chili powder and Turmeric and green chilies.
· Add half n half and ½ cup water let it simmer for 5-8 minutes.
· After cooking whole mixture/masala now add Paneer to this and let it simmer for 5 more
· Garnish with green chilies.
· Serve not with Naan/Chapatti or Parantha.



What a hot parantha without Raita ? Here is the dish which cools down hot parantha’s in one second. Or you can serve as a dip to children with chips/ nachos.It is yummy with hot tandoori Chicken :)

Chitra Pal Tamatar Pyaz Raita

· 4 cups Curd (non fat, plain yoghurt)
· ¼ finely chopped Onion
· ¼ finely chopped Tomato (without seeds)
· 1 finely chopped green chili
· 2 tsp. finely chopped Cilantro/Coriander/Dhaniya
· Salt to taste
· 1 tsp. dry & crushed mint/pudina
· 1 cup water


Mix all the Ingredients in bowl and let it cool and serve with hot stuffed parantha’s and pickle.

Refreshing Mango Dessert

Perfect Summer dish, refreshing non fat yoghurt dip with any kind of chips or eat it like that or mix with little bit of water or make Mango Lassi or Smoothie or make kulfi for your children. A non fat curd have lots of protein intake.

Chitra Pal Mango Dessert

· 1 cup Mango Pulp
· 1 tsp. Kesar / Zaffran / Saffron soaked in one cup Water
· 4 cups hung Curd (optional:-non fat)
· 4tsp. Sugar

· Mix Mango Pulp and Kesar and kesar water and sugar together.
· Add hung curd
· Serve in individual bowls and enjoy with your family on hot summer day.

-Njoy Chitra

Tuesday, August 19, 2008

Tandoori Gobhi Fry

An easy sidedish with your hot parantha's.Quick and easy to learn and not at all difficult as the fancy name sounds.One of my favt.Make it one time and you will make again and again.
Chitra Pal Tandoori Gobhi Fry 

• 1 cauliflower / phul gobhi
• 1 tsp. zeera / cumin seeds
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1½ cup plain curd/ yoghurt
• Salt per taste
• 2 teaspoon coriander/dhaniya powder
• 1 teaspoon garam masala powder
• 1 teaspoon anardana
• 1 tsp.chopped cilantro/ dhaniya and green chilies


• Marinate Cauliflower in mixture of curd and all dry spices and chopped cilantro and green chilies for 4-5 hrs.
• Heat 2 tsp. Canola / Veg oil in a non stick pan and add cumin seeds.
• Drop marinated cauliflower one by one and mix it slowly.
• Let it cook for ten minutes and after that shift the pan in oven for 10-15 minutes (400 degrees)
If you don’t have oven, you cook in pan for 30 minutes and change the sides after 10 minutes.
• Garnish the fried cauliflower / gobhi with anardana and chopped cilantro and green chilies.
• Serve with hot parantha’s.


Nachos and Cucumber Salsa

A quick snack for unexpected guests with ingredients from your refrigerator and pantry.My friend was always worried with her unexpected children friend's, specially when they are vegeterian.So I came up with this idea and instead of regular tomoato salsa, this is cucumber salsa.Cucumber is very good alternative in summers, it cools you down within no time.

Chitra Pal Nachos and Cucumber Salsa


• 1 chopped cucumber
• 1 chopped tomato
• 1 medium chopped onions
• Salt & black pepper to taste
• 2 tsp. of Lemon Juice
• 1 tsp of Hot sauce
• 1 tsp. of any Vinegar (not balsamic vinegar)


• Add everything in a large bowl and mix together.
• Garnish with Chopped cilantro (optional)
• Serve with Store bought Nachos chips any shape any color and serve a cool
healthy smoothie or drink.

Your children and their friends will be more than happy :)


Ghiya ki Sabzi


Ghiya ki sabzi is healthy dish which children will love. It’s so healthy. Ghiya has some amounts of Vitamins C and B complex and also a few protein varieties which you always want your children to have.

Chitra Pal Ghiya ki Sabzi


1. 1 medium size chopped in cubes Ghiya/Lauki/ bottle gourd/Doodhi
2. 1 Onion Chopped
3. 1 tsp. of Jeera/Cumin seeds
4. 1 tsp. ginger (minced)
5. 1 small can of diced tomatoes and 1 tsp. of tomato sauce or paste
6. 1 tsp. of Red Chili powder
7. 1 tsp. of Turmeric powder/haldi
8. 1 tsp. of corriander powder/dhaniya powder
9. Salt to taste
10. ½ cup of chopped Cilantro/Dhaniya leaves
11. Veg Oil


1. Take non stick pan and add 3 tsp. of Veg Oil.
2. Add cumin seeds.
3. When cumin seeds splutter add onions and ginger.
4. When onion turns golden brown add chopped ghiya and put the lid on for for atleast 5
5. When Ghiya turn little bit softens add tomatoes and tomato sauce.
6. Add chili, turmeric and coriander powder.
7. Stir by adding 1 cup of water and simmer it for five more minutes.
8. Now add Salt.
9. Let Ghiya to cook for five minutes.

10. Garnish with Coriander Leaves and serve with Hot Roti’s or Parantha.


Monday, August 11, 2008

It's Snack Time :- Aloo Tikki

Yummy snack, can be made in such a less time and no deep frying -:) Surprise someone special with a quick snack on romantic rainy day.Hey sometimes you have leftover boiled potatoes so be creative and Let's get cooking !
Chitra Pal Aloo Tikki


· 3 Medium sized Boiled potatoes
· 2 small chopped Onions
· 2 chopped green chilies
· Salt to taste
· 1 teaspoon Cumin powder
· 1 teaspoon red chili powder
· 1 teaspoon Amchoor / Dry Mango powder
· 2 tsp. shopped coriander/cilantro


· Mash the potatoes and mix all ingredients to one big bowl.
· Make small patties in circles or any shape you want you tikki’s
· Heat 5 tsp. of oil in a non stick flat pan.
· Fry your tikki’s slowly both sides.(if Pan is hot It will take 5-6 minutes each side)
· Serve the Tikki’s in individual bowl .Garnish with cold plain non fat yougurt/curd and some mint chutney or hot sauce..

-Chitra Pal

Baingan ka Bharta

Chitra Pal Baingan Bharta 
Traditional way of preparing eggplant in India. Spicy dish often made in summers. You can change a recipe along with green peas. Add green peas after adding tomatoes.


· One Eggplant (Baingan)
· Tow chopped small onions
· Two chopped tomatoes
· 1-2 finely chopped green chilies
· Salt as per taste
· 1 teaspoon of Red chili powder
· 1tsp. of chopped cilantro
Chitra Pal Bharta
· Broil egg plant for 20 mins each side.Remove the burnt skin and mash the eggplant and let it cool.
· Add chopped onions in non stick pan with 3 tsp. of veg oil.
· When onion turn golden brown in colour add tomatoes and green chillies.
· When mixture starts leaving oil add salt and red chili powder
· Add eggplant and mix it well.
· Let it cook for 10-15 minutes.
· When it is ready serve with hot parantha’s or roti’s and garnish with chopped cilantro.


Wednesday, August 6, 2008

Vegetarian Pulao

Chitra Pal Veg Pulao 

A very easy dish to make with leftover Rice

Can make in less then ten minutes and everyone will enjoy this, nobody will know that these were leftovers twisted in with fancy garnishing.


1. Two cups bolied rice
2. Salt to taste
3. 1 cup Mixed vegetable (cube size peas, carrots, corn, green beans)
4. 1 cup cubes of cottage cheese/ Paneer
5. 2 tsp. Cumin / Zeera seeds
6. 2 tsp. Vegetable oil / Olive Oil


1. In a non stick pan put oil and add Cumin seeds.
2. When Cumin seeds splutter add mixed vegetables.
3. As soon as vegetables get light brown add Paneer cubes.
4. Add Salt and turn flame to low.
5. Add Rice into the pan and stir thoroughly with fork, be careful they should not stick to each other.
6. Serve hot over red cabbage leaf with green salad on the top.

Njoy n ssshhhh dont tell anyone these were leftovers :)


Saturday, July 19, 2008

Ras Malai

A very easy homemade Indian Dessert with a fancy name. A special dish for all Sweet tooth people. If you make with zero calorie sugar and Skimmed Milk then it will be low calorie dessert:).Everyone is so fascinated with this name and they think it’s too difficult to make but with this recipe you can make and serve in just a very less time with very few ingredients.

Chitra Pal Badaami Ras Malai


· One liter Milk (low fat/Skim Milk)
· Cardamom/Eliachi seeds powder
· 1 ½ cup Sugar (Zero Calorie)
· A few saffron strands (10) soaked in 1 cup of water.
· ½ cup almonds grated
· 2 tsp. condensed milk (low fat)
· One big whole lemon or 4 tsp. of fresh lemon liquid

For Garnishing
· ¼ cup sliced Almonds/badaam
· few drops of Kewra liquid


1) Pour the milk in a pan and keep it in medium low.
2) Add sugar, cardamom powder, grated almonds mixture.
3) When milk is ready to boil add saffron water along with saffron strands.
4) Boil the milk and separate it in two portions.
5) Separate 1/4 cup milk from the pan and heat separately in low flame.
6) Add condensed milk till the milk thickens.
7) Cool down the milk and refrigerate it.
8) To the rest of the milk (3/4 portion), add lemon. After milk is all curdled up and is all separated from water, sieve the cheese and take out in an oven tray.
9) Place the cheese in the oven for 15 minutes 350 degrees or less depends on oven to oven (cheese should not change brown color).
10) Take out the cheese and rest it for 10 mins till it cools down, then cut the cheese in circles with help of cookie cutter or any round shape cutter.
11) Put 1-2 drops of Kewra liquid on each and every cheese balls and refrigerate them for an hour.

Serve in Individual Bowls with thickened milk and garnish with few saffron strands and chopped almonds.

- Chitra

Monday, July 14, 2008

Punjabi Kadi

One more Punjabi dish which is very common in every home, usually on thursday's.Kids love it, Elders love it, everybody loves it.

I learnt this one in India from my sister in law. But I have done lil bit variations in it :-), by using Buttermilk and no pakoras (for all calorie conscious people). Usually people make it with Curd.
Chitra Pal Punjabi Kadi


1. 1 Pint Buttermilk
2. 2 cups of Besan/ Chickpea flour
3. 2 roughly chopped onions
4. Salt to taste
5. 2 tsp of red chili powder
6. 2 tsp. of amchoor
7. 1 tsp. of turmeric/haldi
8. 1 tsp. of azwain
9. 2 dry red chili
10. Veg oil
11. 3 cups of Boiled rice.


1. Blend / Mix Buttermilk, Besan, Salt , Chili Powder, Amchoor and Turmeric and keep aside.
2. Add oil in non stick pan.
3. Add azwain and onions.
4. When Onions turn golden brown add the Buttermilk mixture.
5. Simmer it to low heat and constantly stir after 5 mins each .Repeat the process till besan is fully cooked.It can take arround 40-50 minutes.
6. Take another pan and add 2 tsp of oil and add dry red chilli.
7. Take out the kadi in a bowl and add the red chili on top of the kadi and serve hot with Rice or Chapati’s
Njoy :) Chitra

Monday, July 7, 2008

Spicy Homemade Namkeen

Sometimes you crave for a spicy and tangy snack, specially on a rainy day.So this is the perfect dish to serve your loved ones.Serve with hot Tea/Coffee and njoy the amazing weather in your balcony or terrace.

A very easy, homemade namkeen made by Vermicelli / Seviyan made in few minutes.

Chitra Pal Spicy Homemade Namkeen


· 3cups of toasted (brown) Vermicelli / Seviyan
· One small Onion chopped vertically
· Salt to taste
· ½ cup Green Peas
· ½ cup Peanuts
· ½ tsp. Red Chili Powder
· ¼ tsp. Turmeric
· 1 tsp. Vinegar
· 2 tsp. of Oil
For Garnishing
· Jalapenos or Green chilies dipped in vinegar (can get easily from Pasta section).


· Roast the Peanuts on low flame in a non stick pan without oil. Do not burn it, they should have brown color.
· Take another non stick pan and roast the Vermicelli till they are golden brown.
· Remove Vermicelli and add Onions in same pan add 1 tsp of oil.
· When onions are golden brown, add Peas to it.
· Now add Vermicelli back into pan and add Peanuts.
· Add Salt and Red chili powder and turmeric.
· Leave it on low flame by adding 2 tsp. of water

Serve hot or cold with Tea / Coffee.


Sunday, July 6, 2008

Rabri Faluda

An Indian Dessert served in many ceremonies.A special dish for all Sweet tooth people.If you make with zero calorie sugar and Skimmed Milk then it will be low calorie..dessert:)

Chitra Pal Rabri Faluda


· One litre Milk (low fat/Skim Milk)
· Cardamon/Eliachi seeds powder
· 1 ½ cup Sugar (Zero Calorie)
· 2 bread slices (wheat)
· 1/2 cup condensed milk or use Half and Half(low fat)
· Faluda / Bean Thread Noodles(can easily get these white thread noodles from an Asian Store for 1-2 $)

For Garnishing

· 1 cup Almonds/badaam
· ¼ cup pista
· A few safforn strands
· Kewra liquid


· Heat 1 cup Thread Noodles in microwave with ¼ water with 2 tsp. sugar and
1 tsp. kewra liquid.
· When Noodles are softened,cool it down and refrigerate it till Rabri is ready.

· Discard crusts from bread slices.
· Grind these slices in a processor and prepare fresh bread crumbs.
· Boil milk in a pan by simmering in low flame.
· Add bread crumbs, condensed milk and sugar altogether.
· Simmer on a medium flame, stir continuously for about 10 minutes.
· Remove from the fire.
· Add safforn and cardamon powder and mix well.
· Keep it in a refrigerator for 2-3 hours.

· Rabri is ready to serve,take out the cold Faluda.

Serve in Individual Bowls with few saffron strands and kewra drops, chopped Almonds and Pista and Faluda.

Hope you will enjoy cooking as i did with my hubby :) as this one his favt ...

- Chitra

Thursday, June 19, 2008

Colorful Veggie Spirals Pasta

Chitra Pal Veggie Spirals Pasta

This recipe is specially for all non pasta lovers. It's so tasty that you will not only start loving Pasta you will be cooking again and again and share with all you friends who are Pasta Lovers. It’s hearty and comforting Italian favorites, it's ready in a fraction of the time and with much less effort. So are you ready to make a tangy and refreshing Pasta with Indian twist.


For Sauce
1. 3 cups Spiral Pasta (preferably Rainbow Color)
2. 1 nos. medium Onions (chopped)
3. 2 cups/one can Roasted Tomato Puree/ Paste /Sauce
4. Half Red and Yellow Bell Pepper chopped thinly vertically
5. 2 cloves Garlic (chopped)
6. 2 no. Green Chilies chopped (Number can vary according to taste)
7. Salt to taste
8. ½ tsp. Red Chili Powder
9. 2 tsp. Vegetable Oil / Extra Virgin Olive Oil
10. ¼ cup Water

For Garnishing
1. One finely chopped Green Chili
2. One finely chopped green Onion/Scallions
3. Coriander/Cilantro
4. One finely chopped Tomato
5. One Lemon Zest

For Dressing
1. 3 tsp. Vinegar in which Jalapenos are dipped
2. 1 fresh Lemon Juice


1. Heat a large pot of water to boil for pasta for 10 minutes and add some Salt (only time to flavor the pasta).
2. Add Pasta and turn heat to low.
3. Heat Oil in non stick pan on Medium low heat.
4. Add Garlic and Onions.
5. When the Garlic & Onions turn light brown season salt and red chili powder.
6. Add Bell Peppers.
7. Add roasted Tomato Sauce and stir it well let it simmer for 3 mins.
8. Add Water and stir and bring it to a bubble. (Turn heat to Low and cover the pan)
9. Drain the Pasta and toss it in the sauce. Stir it well into the sauce so that pasta gets the entire flavor.
10. Add Pasta in serving bowl and toss with Jalapenos Vinegar and fresh Lemon juice.
11. Garnish with chopped green Chili, green Onion/Scallions, Coriander/Cilantro, chopped tomato and Lemon Zest
12. Quickly divide into individual bowls and Serve bowlfuls of Veggie Spirals Pasta with extra Vinegar on top.

- Chitra

Checkout recipes by Chitra Ahluwalia Pal at

I am also sharing my recipes at, a premier site for food lovers, especially South East Asian recipes.

Please visit and share your thoughts.....

- Chitra

Saturday, May 31, 2008

Egg Curry

Chitra Pal Egg Curry

For Gravy
1. 4 Boiled Eggs
2. 2 nos. medium Onions (chopped)
3. 2 tomatoes (finely diced/chopped) and 3 tsp. of Tomato Puree/ Paste /Sauce
4. 2 cloves Garlic (chopped)
5. 1 ½ tbsp. Ginger (paste)
6. 3 no. Green Chilies chopped (Number can vary according to taste)
7. Salt to taste
8. ¼ tsp. Turmeric powder
9. 1 ½ tsp. Red Chili Powder
10. 1 tsp. Coriander powder
11. 4 tsp. Vegetable Oil / Extra Virgin Olive Oil
12. ¼ tsp. Garam Masala Powder (Can get this from any Indian Grocery store for 2 US$)
13. 1 ½ cup Water

For Garnishing
1 chopped Green Chilies and Onion Rings


1. Heat Oil in Pan/Skillet on Medium high heat.
2. Add Garlic, Ginger Paste and chopped Onions and add a pinch of Salt and fry till they turn brown. (Adding salt while frying Onions makes it quicker to fry Onions)
3. When Onions turn golden brown add coriander powder and turmeric powder & chili powder and Salt to taste and fry for 1 minute.
4. Add Garam Masala again fry for 1 minute.
5. Add Tomatoes and Tomato Paste/Puree/Sauce stir it well and fry till the oil leaves from the sides.
6. Add 2 chopped Green Chilies.
7. Add Water and let it simmer for 10 mins.(turn heat to Medium Low)
8. Cut Eggs in Half (vertically) and add to the gravy and stir it slowly so that it gets dipped in gravy.
9. Cook the Egg Curry for 5 mins. or till very little water is left.
10. Garnish with 1 chopped Green chilies and Onion rings.

Serve with Paratha’s, Chapati’s or Rice.

- Chitra Pal

Friday, May 30, 2008

Punjabi Chole (Chana Masala)

Yummy Punjabi breakfast...this one is dedicated to my family.
Chira Pal Chole Masala


For Tadka

1. 2 cups Chole/Chana/Garbanzo Beans (soaked overnight in salty warm water with two tea bags)
a. [adding Tea Bags will turn Chana Black from White in Color].
2. 2 tomatoes (chopped)
3. 1 cup Tomato Puree or Paste (you can buy any brand Tomato puree)
4. Puree the chopped Tomatoes and Tomato Puree/Paste in Chopper together
5. 3 nos. medium Onions (finely chopped in chopper)
6. 2 cloves minced Garlic (optional as per taste)
7. 1 tbsp. Ginger paste
8. 2 no. Green Chilies chopped
9. Salt to taste
10. ¼ tsp. Turmeric powder
11. 1 ½ tsp. Red Chili Powder
12. 1 tsp. Coriander powder
13. 4 tsp. Vegetable Oil / Extra Virgin Olive Oil
14. ¼ tsp. Garam Masala Powder (Can get this from any Indian Grocery store for 2 US$)
15. 3 tsp. of Chana Masala Powder (Can get this from any Indian Grocery store for 2 US$)
16. ¼ tsp. Cumin Seeds

For Garnishing

1. Coriander leave
2. 2 nos. small Onions and 1 Tomato chopped in Rings


1. Boil Chole/Chana along with tea bags in pressure cooker/Microwave till they become soft.
2. On Medium Low Heat, Heat the Pan first and put Oil in Pan.
3. When oil is ready (you can throw one cumin seed if it sizzles then oil is ready) add Cumin seeds.
4. When Cumin Seeds splutter add minced Garlic and Ginger Paste.
5. Add chopped Onions and add a pinch of Salt and fry till they turn brown (Adding salt while frying Onions makes it quicker to fry Onions)
6. Add coriander powder and fry for some time till it becomes light brown.
7. Add turmeric powder & chili powder and Salt to taste.
8. Add Garam Masala and Chana Masala and again fry for some time.
9. Add Pureed tomatoes and fry till the oil leaves from the sides.
10. Add chopped Green Chilies.
11. Take out the Tea Bags and Add Chole/Chana into the Pan without water and stir so that it gets mixed up well.
12. Add the same water which was left in pressure cooker while boiling Chole/Chana .
13. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn).
14. Garnish with Coriander Leaves and ring Onions and Tomato.

Serve with Puris, Parathas, Chapatis or Rice.

- Chitra Pal