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Yesterday, in a series of Instagram stories, Diljit shared his makeshift recipe of a very scrumptious Pindi chola-aloo, with a side of hilarious jokes. And we have to say we were impressed.
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If you are someone who’s wondering what to cook today, try Diljit’s step-by-step recipe of chola-aloo:
Diljit’s pro tip: add 2 black tea bags with your overnight soaked chola before you seal the pressure cooker.
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Then toss some jheera and kasuri meethi in olive oil for your tadka.
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And then add some well seasoned, tomato and green chilly puree to the mix.
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Diljit’s pro tip: Always keep your kitchen clean. Like a very responsible chef, Diljit cleaned up his own mess. Even wiped the slightest splatters.
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And then he added some Pav Bhaji masala (basically whichever masala he could grab) to his Pindi chola-aloo
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Now we know why Diljit told us to add the black tea bags to his white chole, it gave them a wonderful colour!
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After taking out his chola-aloo from the pressure cooker, along with the stock, he added it to the tadka.
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And then he let the masala and chola-aloo simmer for a couple of minutes before taking the kadai off the stove.
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And voila, Diljit’s Pindi aloo-cholo is ready!
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Well, every time I think Diljit can’t get any better than he already is, he shows us a hidden talent and manages to prove me wrong. I think it’s safe to say that Diljit deserves his own cooking show.