As I have mentioned earlier, Shahi Choley Recipe is a fusion of Chana Masala Recipe & Shahi Panner Recipe, you will definitely like it.
Instructions for how to make Shahi Choley:
- Firstly, Take 2 tbsp warm milk in a bowl and soak 10 almonds & 10 cashew nuts in it for at-least 30 mins.
- After 30 mins, peel the almonds and transfer the milk, almonds & cashew nuts to grinder jar and make a smooth paste.
- Heat 1 tbsp oil in a pressure cooker and add 1 Bay Leaf, 4 cloves, 2 cardamom pods and 1 cinnamon.
- Then add 1 tsp Cumin seeds (Jeera) & a pinch of Asafoetida (Heeng).
- Saute them for a minute.
- Add roughly chopped onion, ginger & green chili to it. Saute them for 2-3 mins.
- Add roughly chopped tomatoes to it.
- Add 1/2 cup of water to it.
- Close the lid and pressure cook it for 2 whistles.
- Cool it completely and transfer to a grinder/blender jar.
- Grind it to make a smooth paste.
- Sieve the puree making sure the puree is smooth and silky.
- Keep it aside.Heat 1 tbsp oil/butter in a wok/kadai and then add 1/2 tsp turmeric powder and 1/2 tsp Kashmiri Red Chili powder on low flame.
- Then add 1 tsp coriander powder, 1/3 tsp cumin powder & 1 tsp Chana Masala to it. Then add salt to taste.
- Saute slightly until the spices turn aromatic.
- Add in the prepared tomato-onion puree and mix it well with the spices.
- Add in the prepared nuts paste to it. Keep 2 tsp of paste aside to garnish the curry.
- Now, add the boiled Chickpeas/ Kabuli Chana to it and mix them well.
- Finally, add ½ tsp Kasuri methi and 1 tbsp finely chopped fresh coriander leaves to it. Mix them well.
- Mix them well and cook for more 2 mins, so that all the flavours are absorbed by chana.
- At the end, garnish it with the paste. Shahi Choley are ready to serve. Enjoy it with Chapati, Kulcha, parantha or Naan.
1. Ingredients Preview.
2. Firstly, Take 2 tbsp warm milk in a bowl and soak 10 almonds & 10 cashew nuts in it for at-least 30 mins. To make this recipe Vegan soak almonds & cashew nuts in a warm water.
3. After 30 mins, peel the almonds and transfer the milk, almonds & cashew nuts to grinder jar and make a smooth paste.
4. Heat 1 tbsp oil in a pressure cooker and add 1 Bay Leaf, 4 cloves, 2 cardamom pods and 1 cinnamon.
5. Then add 1 tsp Cumin seeds (Jeera) & a pinch of Asafoetida (Heeng).
6. Saute them for a minute.
7. Add roughly chopped onion, ginger & green chili to it. Saute them for 2-3 mins.
8. Add roughly chopped tomatoes to it.
9. Add 1/2 cup of water to it.
10. Close the lid and pressure cook it for 2 whistles.
11. Cool it completely and transfer to a grinder/blender jar.
12. Grind it to make a smooth paste.
13. Sieve the puree making sure the puree is smooth and silky. Keep it aside.
14. Heat 1 tbsp oil/butter in a wok/kadai and then add 1/2 tsp turmeric powder and 1/2 tsp Kashmiri Red Chili powder on low flame.
15. Then add 1 tsp coriander powder, 1/3 tsp cumin powder & 1 tsp Chana Masala to it. Then add salt to taste.
16. Saute slightly until the spices turn aromatic.
17. Add in the prepared tomato-onion puree and mix it well with the spices.
18. Add in the prepared nuts paste to it. Keep 2 tsp of paste aside to garnish the curry.
19. Now, add the boiled Chickpeas/ Kabuli Chana to it and mix them well.
20. Finally, add ½ tsp Kasuri methi and 1 tbsp finely chopped fresh coriander leaves to it. Mix them well.
21. Mix them well and cook for more 2 mins, so that all the flavours are absorbed by chana.
22. At the end, garnish it with the paste. Shahi Choley are ready to serve. Enjoy it with Chapati, Kulcha, parantha or Naan.
Tips:
- To make this recipe Vegan, soak almonds & cashew nuts in a warm water.
- You can also use melon seeds for making nuts paste.
- Do not make curry spicy as it needs to be mild.
- Sieve the puree to get a silky smooth texture.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, Take 2 tbsp warm milk in a bowl and soak 10 almonds & 10 cashew nuts in it for at-least 30 mins. To make this recipe Vegan soak almonds & cashew nuts in a warm water.
3. After 30 mins, peel the almonds and transfer the milk, almonds & cashew nuts to grinder jar and make a smooth paste.
4. Heat 1 tbsp oil in a pressure cooker and add 1 Bay Leaf, 4 cloves, 2 cardamom pods and 1 cinnamon.
5. Then add 1 tsp Cumin seeds (Jeera) & a pinch of Asafoetida (Heeng).
6. Saute them for a minute.
7. Add roughly chopped onion, ginger & green chili to it. Saute them for 2-3 mins.
8. Add roughly chopped tomatoes to it.
9. Add 1/2 cup of water to it.
10. Close the lid and pressure cook it for 2 whistles.
11. Cool it completely and transfer to a grinder/blender jar.
12. Grind it to make a smooth paste.
13. Sieve the puree making sure the puree is smooth and silky. Keep it aside.
14. Heat 1 tbsp oil/butter in a wok/kadai and then add 1/2 tsp turmeric powder and 1/2 tsp Kashmiri Red Chili powder on low flame.
15. Then add 1 tsp coriander powder, 1/3 tsp cumin powder & 1 tsp Chana Masala to it. Then add salt to taste.
16. Saute slightly until the spices turn aromatic.
17. Add in the prepared tomato-onion puree and mix it well with the spices.
18. Add in the prepared nuts paste to it. Keep 2 tsp of paste aside to garnish the curry.
19. Now, add the boiled Chickpeas/ Kabuli Chana to it and mix them well.
20. Finally, add ½ tsp Kasuri methi and 1 tbsp finely chopped fresh coriander leaves to it. Mix them well.
21. Mix them well and cook for more 2 mins, so that all the flavours are absorbed by chana.
22. At the end, garnish it with the paste. Shahi Choley are ready to serve. Enjoy it with Chapati, Kulcha, parantha or Naan.
2 Comments
Lin
Posted on: September 22, 2020I’m impressed, I must say. Rarely do I encounter a blog that’s both equally educative
and amusing, and without a doubt, you’ve hit the nail on the head.
The problem is something which too few people are speaking intelligently about.
I am very happy that I came across this in my search for something relating to this.
Nidhi kakkar
Posted on: September 22, 2020Thanks a ton for your feedback!