I’m in love with coastal food these days, and more than that in love with the idea of using coconut in the curry. This recipe is a twist in a way where punjabi meets coastal region. This recipe is a combination of huge number of spices, and requires some preparation in advance.
- Kabuli chole (one cup, soaked overnight)
- coconut milk (one cup)
- 1 large onion (finely chopped)
- 2 tomato (finely chopped)
- 4 large red chillies (soaked for 20 minutes, and then turned into paste)
- garlic ( 5-6 cloves, chopped finely)
- ginger (chopped finely, about the same quantity as garlic)
- whole spices
- black pepper (5)
- clove (3)
- badi elaichi (1)
- bay leaf
- javitri (1-2)
- star anise (1-2)
- jeera (1 spoon)
- ratanjot (1 spoon)
- whole corriander seeds (2 spoon)
- cinnamon stick (1 small)
Step 1 Advance preparation
Kabuli chole or chane Soak them in water for about 8-12 hours in advance
Coconut Milk If you have coconut milk handy, good. Otherwise, you can create your own, by churning and sifting fresh coconut.
Step 2 Cooking
- In a pressure cooker, heat about 10 spoon oil.
- now add in the chopped onion, garlic and ginger, stir till golden brown.
- throw in the powdered spices and red chilly paste. Stir well.
- Now add in finely chopped tomatoes.
- Add 1 teaspoon salt at this stage. This will help tomatoes release all the water and in cooking.
- keep stirring till you get a consistent paste.
- Now add in chole. Stir them well.
- Add coconut milk. Add some water so that chole are well covered, anf the liquid level is about 1 cm above.
- Cover the lid, and give about 5 whistles, or till they are cooked.
- I made dry chole, but if you want red curry (thai style) just add some more water and coconut milk.
Step 3 Serve and EAT!!