As the name suggests, this blend origintes from the North of India which is an amalgmation of Coriander and Mint Seeds making it's flavour profile very dramatic and dish finger licking. From its humble origins in the by-lanes of Mumbai, it has become a 'must' on menus in 5-STAR restaurants and celebrity weddings. Dished out in the far-flung corners of the country, it has acquired the status of a foremost vegetarian recipe.
- In a pressure cooker add the soaked and drained 250 gms chickpeas, 2 tea bags, bay leaves-4, cardamom-4, cinnamon stick-8, salt and 4 to 5 cups water for 10-12 minutes.
- Heat 1 tablespoon of oil, add 8 cloves and grated onions 1 cup.
- Fry the onions till brown.Add ginger-garlic paste and sauté, add the tomato puree , stir and cook for 12-15 minutes.
- Add the Ahura chole masala 2 tea spoon,Ahura Red chilly powder ½ tea spoon, ½ spoon Ahura Cumin powder, salt to taste and mix for a 1-2 minutes.
- Add the chickpeas and Ahura kasuri methi a pinch.cook for 2 minutes.
- Add water to consistency. simmer at 30 minutes add water for gravy if required.
- Serve in plate garnish with chopped coriander leaves.
- Serve with roti, paratha or plain rice.
Shelf Life - 12 months.
- Storage Information - Store in a cool and dry place.
- Ingredients - KASURI METHI, CORIANDER, CUMIN, CHILLY, GREEN ELAICHI, CLOVE, BLACK PEPPER, GARLIC FLAKES, ONION FLAKES, STARANISE, FENNEL, SALT, MACE, BIG CARDAMOM, MUSTARD, GINGER, DRY MANGO, POPPY SEEDS, CASSIA, KACHRI