CHOLE
Steps:
- In a blender or food processor puree the onions, green pepper, tomatoes and gingerroot. In a saucepan set over moderate heat, warm the oil until hot. Add the puree and cook, stirring occasionally, for 20 minutes. Add the Garam Masala and chili powder and cook, stirring occasionally, for 5 minutes. Add the salt and chick peas and cook, stirring, until heated through. Stir in the lemon juice and cilantro. Serve the curry over rice or with warmed tortillas.
CHOLE (VEGETARIAN INDIAN CHICKPEAS)
A popular vegetarian Indian dish made of chickpeas and spices. Serve with white rice or naan.
Provided by Van Dana
Categories Side Dish Beans and Peas
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
- Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 22 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 943.4 mg, Sugar 3 g
INSTANT SUPER EASY CHOLE
This is super easy and super tasty recipe. Chaat masala in this recipe gives it a kick at the background and make it nice n khatta (sour). I usually make it on Sundays with puris. My DH loves it
Provided by ND2791
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a skillet,when heated add cumin seeds, green chilies and then add onions, saute until they turn golden brown Add garam masala, chaat masala, red chili powder and amchur powder.
- Saute for another 2-3 minutes.
- Add canned chick peas, keep on cooking for another 2-3 minutes.
- Add 2 tbsp water, cover it and let it cook for 10 minutes on low-medium heat Uncover after 10 minutes,and add diced red onions and tomatoes and cook for another 5 minutes Enjoy with puris/rotis or parathas.
AMRITSARI CHOLE-FOR "CHOLE BHATURA" DELHI STYLE
New Delhi Restaurant Quality. This recipe was given to me by a wonderful lady who recently received an e-mail from Mughlai Ka Mood restaurant in New Delhi telling her they are using her recipe.
Provided by HeatherDawn._
Categories Curries
Time P1DT50m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Powder of Dry Masala : In a pan, roast all dry masala (Clove, cinnamon powder, Black Pepper, tsp Jeera, Whole corriander seeds, Anardana (Pomegranate seeds).
- Chole: In a big bowl, add water, Chole and Soak over night.
- Next morning in that same water drop a pouch of tea leaves or tea bags, salt mixture, cloves and black cardamom (moti elaichi) and boil till it becomes soft.
- If your cooker is from India you can let it go until 15 whistles. If u bought it from USA, then after one whistle lower the heat and cook it for about 35 minutes and check after that if its done.
- When cooked discard the tea leaves pouch and water if you have plenty of that. Keep one small cup of this water which we can call chole stock.
- In a big pan put boiled chole and add dry masala rough powder and "other masale" except onions, bay leaves, & cumin seeds. Mix it well.
- In a separate pan heat oil and add cumin seeds, bay leaves, and onions and fry it till golden brown now add chole and chole stock and cook for 10 minutes. While cooking mash some of chole with masher to mix all the masale well.
Nutrition Facts : Calories 110.3, Fat 5.2, SaturatedFat 0.7, Sodium 124.3, Carbohydrate 14, Fiber 3, Sugar 2.4, Protein 2.9
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