Monday, March 7, 2016
Chole
Chole
Chole (chana masala) is a popular and easy vegetarian dish throughout Northern India. Chole has few different names like Chana masala or Punjabi Chole. In this chana masala recipe chickpeas are cooked first with salt and turmeric powder then add sautéed masala of onions-tomatoes and some spices to the cooked chickpeas. This dish is generally served with Bhatura. But it also tastes great with paratha, poori or naan or may be plain rice. It has nice and thick gravy made from onion and tomatoes with some spices. You can serve the chole with very finely chopped onions, green chili and Aloo tikki. It will add a lot of taste to the chole.
Ingredients:
- White Chickpeas (Kabuli Chana or Garbanzo beans) – 1-1/2 cup
- Oils - 3 tablespoons
- Cumin seeds - 1 teaspoon
- Cloves - 2
- Cardamom - 2
- Green chilies (slit) – 5
- Onion (finely chopped) – 2 medium
- Ginger paste – 2 tbsp
- Garlic paste – 1 tbsp
- Cumin powder – 1 teaspoon
- Coriander powder – 2 tablespoons
- Chili powder – 1teaspoons or to taste
- Bay leaves - 1
- Turmeric powder - 1/2 teaspoon
- Tomatoes (finely chopped) – 3 medium
- Chana masala - 1 tbsp
- Garam masala powder – 1 teaspoon
- Coriander leaves (finely chopped) – 2 tablespoons
- Salt – to taste
Method:
1. Wash chickpeas under running water. Soak in enough water for 8 hours or overnight.
2. To boil chickpeas transfer soaked chickpeas in pressure cooker, add 4 ½ cups of water, salt, and a pinch of turmeric powder.
3. Cook it on high heat for 1 whistle then lower the heat to lowest and cook it for another 20 minutes (or 3 to 4 whistles). Turn off the heat. Let the pressure go by itself.
4. Heat oil in a pan on medium heat. Add cumin seeds when it splutters add cinnamon stick, bay leaves, cloves, cardamom, slit green chilies and onions. Sauté until onions is brown.
5. Add tomatoes, ginger paste, garlic paste, coriander powder, cumin powder, chili powder, chana masala, turmeric powder and salt, Mix well. Sauté till oil leaves the masala.
6. Take 2 tablespoon of chickpeas and mash it.
7. Now add all fried masala and mashed chickpeas to the boiled chickpeas and add garam masala powder, Mix well. Add enough water to the gravy as per your liking consistency.
8. Lower the heat and let it cook for 10 minutes, stirring occasionally.
9. Turn off the heat. Garnish with coriander leaves.
10. Serve hot with Bhatura, Naan or Rice.
1. Wash chickpeas under running water. Soak in enough water for 8 hours or overnight.
2. To boil chickpeas transfer soaked chickpeas in pressure cooker, add 4 ½ cups of water, salt, and a pinch of turmeric powder.
3. Cook it on high heat for 1 whistle then lower the heat to lowest and cook it for another 20 minutes (or 3 to 4 whistles). Turn off the heat. Let the pressure go by itself.
4. Heat oil in a pan on medium heat. Add cumin seeds when it splutters add cinnamon stick, bay leaves, cloves, cardamom, slit green chilies and onions. Sauté until onions is brown.
5. Add tomatoes, ginger paste, garlic paste, coriander powder, cumin powder, chili powder, chana masala, turmeric powder and salt, Mix well. Sauté till oil leaves the masala.
6. Take 2 tablespoon of chickpeas and mash it.
7. Now add all fried masala and mashed chickpeas to the boiled chickpeas and add garam masala powder, Mix well. Add enough water to the gravy as per your liking consistency.
8. Lower the heat and let it cook for 10 minutes, stirring occasionally.
9. Turn off the heat. Garnish with coriander leaves.
10. Serve hot with Bhatura, Naan or Rice.
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