Wednesday, December 3, 2008
You call it the Chole, chana masala, chickpeas curry,masaledar chole or watever...this one is definetly a lip smacking dish enjoyed by everyone.This one is my husband's fav too and he likes it with hot Puris instead of Rotis.I made this yesterday and here is the recipe.
Kabuli Channa/Chickpeas/Garbenzos - 1 cup - Soak it overnight
Red Chilli powder - 1tsp
Turmeric powder - 1/2 tsp
Chole Masala - 1 - 1/2 tbsp (You can use the powders which are readily available in the market either MDH/Everest/Badshaah)
Kitchen king masala - 1/2 tbsp(this is actually not added in the original recipe, but I add this as it gives a nice flavour)
Bay leaf - 1
Cinnamon - one small
Jeera - 1 tsp
Coriander leaves - for garnishing
Oil - 1 tbsp
Salt - as per taste
For the paste -
Onions - 2 large chopped
Garlic - 1 or 2 pods (here the garlic pods are way to large so 2 does good, in India we get small ones so 5-6 pods can be used)
Ginger - 1/2 tsp chopped
Green chilles - 6
Grind the above into a fine paste.
Tomatoes - 3 nos - Grind it separately into a fine paste
1.Boil (Pressure cook) the soaked Chick peas along with one half of an Onion
2.In a kadai, heat oil.When its hot add Jeera,Bay leaf & Cinnamon.
3.Add the 1st paste (the one with the Onions) and saute it until the oil leaves the sides.
4.Add the tomato paste and all the powders and saute till it gets cooked.
5.Now add the boiled Chickpeas and mix well.Also, add salt and li'l water and allow it to boil.
7. Once it becomes thick, garnish with coriander leaves and serve it hot with Rotis/Puris
Note - Remove the Bayleaf and Cinnamon once it gets thick.Few also add tea bags while cooking the Chickpeas, this makes the gravy look darker.