Wednesday, 25 November 2009
Chole( chickpeas in gravy)
Chole-Kabuli chana (white chickpeas ) cooked in a thick punjabi style gravy with aromatic spices. Served with a fluffy fried indian bread called bhatura.
1 can tinned white chickpeas (or 8 oz pre boiled (kabuli chana) white chickpeas)
2 medium ripe tomatoes
½ teaspoon cumin seeds.
1 teaspoon tomato puree
1 tablespoon oil
1 teaspoon salt
1 teaspoon MDH chana masala powder
½ teaspoon chilli powder
½ teaspoon turmeric
¼ teaspoon coriander powder
¼ teaspoon cumin powder
2 green chillies
½ teaspoon ginger paste
½ teaspoon garlic paste
½ teaspoon amchur powder (dried mango)
1 tablespoon chopped fresh coriander for garnish.
1. Skin the tomatoes, remove seeds and blend to a fine puree. Keep aside
2.Place the teabag in 1 pint water and add the chick peas.Simmer for 5 minutes.Drain and keep aside. (This is to give the cooked chole dish its authentic brown colour)
3. Add the oil in a pan and heat.
4. When oil is hot add the cumin seeds and then garlic paste followed by ginger paste.
5. Add the tomato paste and tomato puree. Cook till oil starts to separate from tomatoes.
6. Add salt, chilli powder, cumin powder, coriander powder, turmeric.
7. Add 100 ml water and bring the gravy to boil, add the chickpeas and simmer for 5-10 mins until spices blend in and gravy is thick.
8. Stir in the chana masala powder and amchur powder. Cook for a further two mins.
9. Slit the green chillies and add to the chana masala.
10. Transfer to serving dish and garnish with chopped coriander.
Serve with Bhatura.
A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.