kadai chole

Kadhai chole			No. of Portions	100
Ingredients	QTY	Unit
Kabuli chana	3.5	KGS
Cinnamon	10	Gms
Cardamom	10	Gms
Onion	3	Kgs
Ginger paste	100	Gms
Garlic paste	100	Gms
Tomato	3	Kgs
Ginger fresh	250	Gms
Refined oil	1	Lt
Salt	To taste
Kadai masala:
Red chilly	75	Gm
Coriander seeds	50	Gm
Fennel (saunf)	25	Gm
Peppercorns	20	Gm
Cinnamon	15	Gm
Cardamom	15	Gm
Cloves	15	Gm

Preprepartions

1.	Soak chana overnight. Boil in water till soft. Mash ¼ th of the chana. Keep aside.
	Slice onions.
	Prepare tomato puree.
	Slice ginger into juliennes.

Steps

1.	Heat oil add cinnamon, cardamom. Add onions sauté till golden brown.
	Add ginger garlic paste fry well. Add kadhai masala powder and bhunao.
	Now add tomato puree. Cook till thick.
	Add the chana ( mashed and whole). Add salt.
	For garnish Saute the ginger juliennes and sprinkle over the chana masala.

Standard: Orange red in colour. Chana must be well flavoured with aromatic spices. Medium thick consistency. Served hot garnished with ginger juliennes.