Hariyali Chole Masala

There is not much time left for Diwali and I am sure, everyone must be busy in gifts shopping, cleaning and decorating their home, and planning the food menu for Diwali evening.

Before you get tired with all the cleaning and decorating work, treat yourself with this lip-smacking Chole with hot n fluffy Bhature. The most important thing, don’t forget to take a quick nap after this hearty and heavy meal. 😀

Usually, Chole Masala is made using onion-tomato based gravy. Here, I have an addition to the regular Chole Masala and that is, the lip-smacking Green Chutney. The chutney which is often used in Indian cuisines for snacks, sandwiches, or chaat. Yeah, you guessed it right…Dhaniya Chutney (Coriander Chutney).

Serve this chole with Puris, Bhature, Naan, or Jeera Rice with some pickled onions and fried green chili. Have a happy weekend, guys.

Do try this recipe and tag me on facebook @jyokitchen or on Instagram @foodfrenzyjyokitchen. I would love to hear back from you.

Serves 4
Ingredients:
For Green Masala

1 Cup coriander leaves
¼ Cup mint leaves
2 Tbsp desiccated coconut
2 Green chilies, chopped

For Boiling Chole

2 Cups soaked chickpeas
2-3 Garlic Cloves
2 Bay leaves
2 Black cardamoms
1 Tsp salt
2-3 Cups water for boiling

For Dry Masala (increase or decrease the quantity as per your taste and preference)

1 Tbsp coriander powder
1 Tsp cumin powder
1 Tbsp pomegranate powder
1 Tsp cinnamon powder
1 Tsp black pepper powder

Dry roast these masalas together in a pan until aromatic and keep aside in a bowl for later use
Other Ingredients

1 Cup onion, finely chopped
½ Cup tomato, chopped
1 Tsp ginger, finely chopped
1 Tbsp black salt
1 Tbsp red chili powder
1 tbsp tamarind pulp (optional)
Salt, as required
2-3 Tbsp oil/ ghee

Learn Step By Step recipe With Pictures For Punjabi Chole In Green Masala |Dhaniya Masala Chole Recipe | Instant Pot Recipe
Recipe:
Step 1- Turn on the IP to pressure cook mode. Add all the boiling ingredients to the pot.

Close the lid with the valve on the seal side and pressure cook for 4mins. Let the pressure release naturally. Separate the boiled chole from water. Keep the water for later use

Step 2- In a mixer jar, take chopped coriander leaves, mint leaves, desiccated coconut, and green chilies. Add 2-3tbsp of water grind to a smooth paste

Step 3- Turn on the IP to saute mode, heat ghee and add chopped onion along with ginger and fry until onion turns translucent. Then add the chopped tomato

Step 4- When the tomato turns little mushy, using an immersion blender, blend everything until smooth. Add the green paste, dry roasted masala, red chili powder, and black salt as required

Step 5- Mix everything well and add the boiled chickpeas and tamarind pulp. Add ½-1 cup water and pressure cook for a minute with the valve on the seal side. Let the pressure naturally for 4-5mins and then do a quick release