Shahi Choley Recipe is rich, creamy and super tasty recipe. Mostly in our homes, we make chana masala and shahi paneer, but this recipe is a fusion of both the recipes. It's gravy is onions- tomatoes-almonds-cashew nuts based. The result is a creamy, aromatic, semi sweet gravy with soft chickpeas that you are going to love. In this recipe I didn't use any cream, malai or yogurt. I have made cream with milk, almonds and cashew nuts. To make this recipe Vegan, you can skip milk and use water instead. It can be served with Chapati, Parantha, Kulcha, Naan or rice. It is really delicious change to our routine of making Chana Masala. Here is the recipe with step by step instructions, pictures and tips.
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.
0 servings
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