Chole
This recipe was given to me by my friend's dadi ji... love this one... its very quick especially if you use the canned chick peas...
INGREDIENTS
- Chick peas - 1 cup (soaked overnight & pressure cooked with turmeric pwd)/ 1 can
- Onion - medium sized - 1 - chopped
- Tomato - medium sized - 2 - chopped
- Green chilly - 1 or 2 - slit - (as per taste)
- Cumin seeds - 1 tsp
- Ginger - 1" - chopped / mashed
- Cloves - 2
- Whole Cardamom - 2
- Chole pwd - 1 tsp
- Salt to taste
- Amchoor / Dried Mango Pwd - 1 tsp (optional)
- Turmeric Pwd - half tsp
- Oil - 1
- Water - depending on the consistency you need
- For granish - chopped coriander / sliced tomato / sliced onion
- Drain the water from the chick peas & keep aside... don't throw the water away
- If you are using the can wash the chickpeas well & drain the brine.
- Heat cumin seeds till they sputter go black
- Heat the cardamom & cloves till they puff up
- Pound the cumin seeds, cardamom & cloves into a coarse powder
- Heat oil in a pan add the green chillies and onions. Saute till the onions are brown
- Add the tomatoes and salt and cook till they melt
- Now add the chickpeas, the cumin clove cardamom pwd, the chole pwd and the water kept aside after cooking the chick peas... if you are using can then add water
- Add the amchoor pwd if you need more sour taste.
- cover & cook for about 5 - 10 mins... till the chickpeas go very soft...
- You can mash some of the chick peas just to make the gravy a little thick.
- Garnish with chopped coriander and or sliced onions or tomatoes.
- Serve hot with jeera rice, puris, chapati, bhature or paratha.
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