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Saoji Chole Aloo Curry

  • How to make saoji style chole aloo curry:
        Hi everyone,Prachi here posting this rassedar,masaledaar recipe. This recipe is
        sent to us from Nagpur. In Nagpur you will find a lot of saoji food chains.
        We are glad to have & share this recipe on our blog.

  • Ingredients:
         1. Onion (1 no)
         2. Garlic cloves (6 no)
         3. Ginger (one inch)
         4. Tomato (1 no-puree)
         5. Green chillies (6 no)
         6. Garam Masala
         7. Magaj powder (Watermelon seeds-available in grocery stores)
         8. Jeera/Cumin seeds powder
         9. Oil (4 tspn for tarri)
        10. Chole (boiled half kg)
        11. Potato (2 no)
        12. Dry coconut (grated/powdered)
        13. Bay leaf/Tej Patta (1 no)
        14. Red chilli powder
        15. Salt to taste
        16. Aamchur/Dry mango powder
        17. Turmeric powder
        18. Sugar or Jaggery
        19. Coriander seeds powder (1 tspn)
        20. Chopped coriander leaves
        21. Water

  • Preparation & Cooking:
          1. Cut the onion,green chillies,cloves & ginger. Grind together to make a paste.
          2. Heat about 4 tspn of oil in a wok/broad kadhai. Add tej patta/bay leaf.
          3. Add the above paste,cover & cook for 10 mins.
          4. Cook on low flame till the oil starts leaving/coming off the cooked gravy.
          5. Add 1 tspn of cumin powder,dry coconut & magaj powder. Cook for 10
          6. Add one small tspn of turmeric powder,salt to taste. Add about 1& half tspn
              of red chilli powder.
          7. Also add 1 tspn of aamchur/dry mango powder. Mix well all the ingredients
              & cook for 3 mins.
          8. Add the tomato puree & small tspn of sugar/jaggery to the gravy. Cook the 
              gravy for 5 mins.
          9. Add the coriander powder & chopped coriander leaves.
         10. Add the boiled chole to the gravy & cut potatoes to the gravy. Mix well all the
         11. Cook the sabji for 10 mins. After 10 mins add about 1-2 cups of hot water.
         12. Add about 1 tspn of garam masala & chopped coriander leaves.
         13. Cook for another 5 mins on low flame.
         14. Garnish with coriader leaves. Serve with roti & steamed rice.

  • Serves: Five-Six.

  • About the recipe author:
         The author of this recipe is Khema. She lives in Nagpur. She is a chemical engineer
         by profession & wonderful artist. Painting is her hobby.

  • Notes:
         1. You can also add fried potatoes in place of just plain potatoes.
         2. Add water according to your requirement of rassa/curry.
         3. Try this recipe & let us know how you liked it. Let us know which recipe
             you liked from our blog & don't forget to subscribe or like us on facebook,
             twitter or pinterest. Happy Sunday!!!!!!!!!!!!!

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