Shahi Chole Recipe is a creamy curry prepared with boiled Kabuli Chana (Chickpeas), cashew paste, and a few selective spices.
This Shahi Chole recipe is a popular dish and tastes great when combined with butter. There are so many chole-based recipes, but I must say Sahi Chole has a richer creamy taste that has no comparison. The preparation of this recipe is also not that complicated. You can have this recipe as lunch, dinner, or side dish.
Here I have shared a simple process of making a Sahi Chhole along with step-by-step process and pictures.
Kabuli Chana is widely harvested in India and a good source of protein. So it is a favorite among food lovers. You can find varieties of Indian dishes prepared from this.
If you are a pure vegetarian, you should add Kabuli Chana to your daily diet as it is rich in calories and other vital nutrients.
You can have Sahi Chhole with rotis, naan, kulcha, paratha, poori, and rice. It tastes great in any combination you try.
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Preparation of Shahi Chole Recipe:
- Properly wash and soak chole for at least 6 hours.
- Pressure cook Kabuli chana for 4 whistles in low-medium flame and another 10 minutes in low flame with one teaspoon of salt. Kabuli chana is firm than other lentils, so it may take a little more time to cook. Open the cooker after all air releases. The air created in the pressure cooker helps the chana to cook even after switching off the flame.
- Use a heavy bottom Kadai or pan for making shahi chole. Add three tablespoons of oil and let it heat.
- Now add cumin into the hot oil.
- Add ginger and garlic paste. Sauté for 5 minutes.
- Prepare a puree of one big tomato or two small tomatoes. Add this tomato puree and sauté until oil separates.
- Make a smooth paste of some soaked cashews and almonds. Add this paste to the Kadai and sauté for another 5 minutes.
- Add turmeric powder, chili powder, cumin powder, and coriander powder.
- Prepare a coarse powder of some cardamom, cinnamon, and cloves. I am using my mortar and pestle to make a coarse powder of these spices. Now add it and mix well.
- Pour one cup of chickpeas stock and boil until a little thick. Here I am using the water I have strained from boiled chickpeas. This water is full of nutrients, so I don’t want to waste it.
- Add salt as per taste and mix. Do not use too much salt, as we have added salt to chickpeas while cooking.
- Mix all the masalas in water properly so that there are no lumps . Give a quick boil.
- Pour boiled chickpeas and mix. Cover and cook for another 5 minutes or until thick.
- The delicious Shahi Chole recipe is ready now. Garnish with little butter and cashews.
- Serve hot with roti, rice, or paratha.
Shahi Chole Is a mouth-watering dish that is not only delicious but also healthy too. You can enjoy the sahi chhole with roti, paratha, naan, or whatever you like.
200 gram Kabuli Chana (Soaked at least for 6 hours)
4-5 tablespoon Cashew and Almond paste
3 tablespoon Ginger and garlic paste
2 Cinnamon stick
1 small cup tomato puree
½ teaspoon Cumin
½ teaspoon Turmeric powder
1 teaspoon Chili powder
1 teaspoon Coriander powder
½ teaspoon Cumin powder
3 tablespoon Oil
Water as required
Preparation for Shahi Chole:
- Thoroughly wash and soak chickpeas for about 6 hours. The soaked chickpeas are easy to cook and easy to digest. So, I recommend soaking the chana for at least 6 hours.
- Prepare a purée of one big tomato. Tomato purée helps to make the Shahi chole thick and enhances the texture.
- Make a coarse or fine powder of cardamom, cloves, and cinnamon. Here I am using a mortar and pestle to prepare a coarse powder of these spices.
- To make the shahi chhole creamy and delicious, I am using a smooth paste of cashew and almonds. Soak some cashews (12-15) and almonds(7-10) for about an hour and make a smooth paste.
How to make Shahi Chole:
- Pour Kabuli chana in a pressure cooker along with soaked water. As all the nutrients are there, I don’t want to waste the water. Put salt to taste and cook for four whistles on medium flame and another 10 minutes on low flame. Open the pressure cooker only after all air is released.
- Strain the excess water and keep it for further use.
- Use a heavy bottom Kadai or pan for making this Kabuli chana recipe. Pour three tablespoons of oil into the Kadai and let it heat.
- Add cumin into the oil.
- After cumin splutters, add ginger garlic paste and sauté until oil separates from it.
- Pour tomato puree and sauté for about 5 minutes until it cooks properly.
- Add cashew and almond paste and sauté for another 5 minutes. Cover and Stir occasionally as the cashew and almond paste are a little sticky. So occasional stirring helps to cook the paste without burning it.
- Now time for dry spices. Add turmeric powder, chili powder, coriander, and cumin powder along with coarse Spices powder which we have prepared from cardamom, cinnamon, and cloves. Mix all the ingredients and sauté for a minute.
- Pour chickpea broth which we have collected from boiled chickpeas. Mix all so there will be no lumps.
- Add salt as per taste but not too much as we have already added it in chickpeas while boiling.
- Bring it to a quick boil.
- Now, add boiled Kabuli chana and mix. Cover and cook for another 5 minutes or until it thickens. It doesn’t take much time as we have added boiled chickpeas.
- Super delicious Shahi chole is ready now. Before serving, garnish it with a little butter and cashew. Serve hot with roti, rice, or paratha.
- For making the Shahi Chole you can use ghee instead of oil.
- Properly soak Kabuli Chana before making the recipe for at least 6 hours.