The secret to the chickpea curry is to boil the chickpeas with a tea bag. The flavour of the tea is barely noticeable in the end, but there is a definite depth of flavour and colour that the tea bag adds to this curry that makes a big difference in the end result. I also use canned chickpeas to speed things up, but if you want to use dried chickpeas please make sure you soak them overnight before boiling.
The other secret to a really good chole curry is to spice in layers. You have base spices that cook up in the beginning and continue to flavour the dish as it cooks, then the middle spices to add flavour to the curry. And finally you top it off with some tempering. A fresh spice flavoured oil that gives it a final burst of flavour at the end. The layers of flavours come together into this magical rich curry that works as well for breakfast as it does for dinner.
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Do you wish to recreate the classic Punjabi-style rajma masala recipe at home? It may sound daunting, but it's actually a straightforward process that anyone can master if you have some handy tricks up your sleeves. Food vlogger Parul revealed these secret tips in a video on her YouTube channel 'Cook With Parul' along with the complete recipe.
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Omi Khurana's London dream has just ended. On the run from a dangerous UK gangster to whom he owes money, Omi returns to his native Indian village in Punjab, pretending to be a well-heeled London lawyer. Much has changed since Omi ran away from home a decade since stealing money from his doting grandfather, Daarji. The old man has since become senile and more importantly, forgotten the secret recipe of "Chicken Khurana," a dish that made the Khurana dhaba famous across Punjab.
Omi's childhood sweetheart, Harman is soon to be married to his paternal cousin, Jeet, though neither seems too happy about it. Adding to the quirkiness of the Khurana family is a freeloader uncle, Titu, who once did a stint in a mental asylum. Omi's grandfather has a cousin who ran away from home at a young age and is now a saint. When his grandfather dies on his last visit to his restaurant, Omi tries to restore their family restaurant with Harman's help. While working in the restaurant, the two reconcile and rekindle their feelings for each other. Meanwhile, Omi discovers that the secret ingredient from his grandfather's famous chicken recipe was marijuana but keeps it a secret. When the family comes together, Jeet surprises everybody by revealing his love for a Bengali war-widow, Shama, and his secret daughter with her. Omi and Harman decide to get married. In the end, the whole family seems happy and is celebrating when the gangster from whom Omi is hiding comes looking for him and it is revealed to be Titu's long-lost friend.
PinThe secret to absolutely delicious Masala AlooThe one potato recipe you MUST have in your folder of favourite recipes - crispy masaledaar, crusted with dry spices, super delicious with naan, roti or dal and rice. Get it here! Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsTotal Time 40 minutes mins Course Side DishCuisine Indian, north indian Servings 3 servings Ingredients 4 to 5 potatoes medium1 tbsp rice flour or corn meal2 tbsps vegetable oil1 pinch asafoetida (optional, but really elevates the taste)1 tsp cumin seeds2 tbsp coriander powder powder1 tsp cumin powder powder1/2 tsp red chilli powder (upto 1 tsp)1/4 tsp turmeric powder1 tsp salt1 tbsp coriander leaves finely chopped for garnishInstructions Pressure cook* or boil potatoes until they are well cooked. Once cool enough to handle, peel the skins and quarter each potato into 4 large pieces.In a large bowl, toss the pieces in rice flour coating well, and keep aside.In a large non-stick wok / kadai, heat the oil. Add asafoetida and cumin seeds. Once the seeds splutter, add the coriander powder, cumin powder, red chilli powder, turmeric powder and SALT to the oil.Stir well so that all the spice powder including salt get cooked in oil.Do this on a low flame so that none of the spices burn. Immediately, throw in the rice flour tossed potato chunks, stirring gently to coat with the spices and oil.Cook them on a low flame until all the potato chunks get encrusted with spices, around 7-8 minutes, turning occasionally.Garnish with finely chopped coriander.NotesThis Masala Aloo makes an excellent accompaniment to rotis or sliced bread.Perfect with steamed rice and any dal.You could easily customize this recipe for kids by omitting the red chilli powder and following all other steps.One secret to this recipe is the rice flour (easily available in supermarkets in India or Indian stores abroad). If you cannot find this, you could substitute with corn meal or makkai atta. This is a tip used in Tamil style potato roast, where the coarse rice flour gives the final dish a nice crunch.The second secret is adding the salt to the oil, which was shown in the Khana Khazana cookery show, by Chef Sanjeev Kapoor's mum. It just makes the potatoes taste so much better seasoned!.How to pressure cook potatoes:Place scrubbed whole potatoes in a container and place this inside a pressure cooker with an inch high water in the cooker. Do NOT add any water to the container in which the potatoes are kept.Close pressure cooker lid with the whistle. Keep on high flame and allow two whistles, lower the flame to minimum and let this be on sim for 7 minutes or so. Keep for 10 minutes for bigger sized potatoes, or they will be raw inside.Once pressure falls, let out excess steam by pulling up the whistle with a pair of tongs and open lid.Insert a knife inside the potato to check if it is cooked all the way through. Peel when cool enough to handle. Do not wash with water to cool the potatoes quickly, they will become soggy.No pressure cooker? You can boil potatoes in a pot of water until nearly tender and peel them when they are cool enough to handle.
Loved it. Your secret ingredient was a game changer. Salt in oil was a good tip. I add salt to browning onions to quicken the process while making gravies and then add red chili powder n a little water to have that glorious color to the gravy. Always a pleasure to learn a new trick. Thanks for this.
The daily menus of a Punjabi household offer a mouth-watering array of dishes made distinct by simple cooking techniques, copious amounts of milk and milk products, generous amounts of desi ghee or butter or sunflower oil and special spices. Spices crushed with the traditional mortar and pestle, the tadka or the tempering, usage of brass and copper utensils, the traditional tandoor etc are what lend the Punjabi cuisine its exquisite culinary craftsmanship. In Food On Way, one can find a wide range of choices to choose from, within our Punjabi Menu. The secret to great Punjabi food lies in the main masala which consists of onion, garlic, ginger and a lot of tomatoes fried in pure ghee. The ingredients that make these dishes distinct are black carrot (kanji), mango powder (Amchur powder) and dried fenugreek leaves (Kasoori methi). We use only the best ingredients and freshly ground spices to add to the rich flavour of the dishes we serve.
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